Danish Pastry - Snegle (Snails)

I think, no, I know I'm in trouble now.
I love those wonderful, buttery bakery items known as Danishes, collectively, that is.
You might know them as Cheese Danishes or Cherry Cheese Danishes or Lemon Danishes or ...

I made some Cherry Cheese and plain Cheese Danishes the other day, but then I decided that I also wanted some Snegle as well.

Snails in another word.


These beat the best Cinnamon Rolls I've ever had.    And I love Cinnamon Rolls, but, from now on, I'm making these as a treat every so often, like, oh, every week?
Just kidding, but now that I'm conquering laminated dough, I know I'll have to make them from time to time.

Next week?  I think so.  

I took half of the laminated dough I made, spread some cinnamon butter on it,

folded it in half

then cut them in slices,

rolled them up and baked them.  After letting them proof for about 1/2 an hour.  They do need to relax a little after the strenuous workout you just gave them.

When I was finished, I draped them with a confectionary sugar glaze,

 and after sampling a couple, I went around with a sugar glaze sparkle in my eyes.

They were really hard to keep from eating, and eating and eating.

Filling:
1/2 cup brown sugar
1/2 cup butter
1 teaspoon Cinnamon (or to taste, you might like more cinnamon than I do)

Roll out half the laminated Danish dough, to about 16 x18 inches.  Not too thin, but not thick either.
Spread the filling over half the dough and then fold over.  Press down a little, then slice into equal slices.
Mine were just over 1 inch wide.  Place in a round cake tin lined with parchment paper or a well greased tin.
Bake at 400 degrees for about 18 minutes.   Glaze while still warm with a mixture of confectionary sugar and milk, just til it's spreading or dripping consistency.
 Yield 15 snails.

Glaze:
1 cup Confectioners sugar
3 teaspoons milk
1/2 tsp. Vanilla or Lemon Extract.
Mix together until it's about as thick as a thick gravy or thin pudding.