Pumpkin and Coconut Snails
When I have pumpkin on hand and want something quick, I turn to these pumpkin and coconut snails. I've tested the recipe a few times, especially when I find fresh pumpkin and crave a less common dessert. It's the kind of snack that is prepared without complications, especially if you use store-bought puff pastry.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Baking time: 25-30 minutes
Servings: 12-15 pieces (depends on the thickness of the slice)
Difficulty: easy
Recipe type: quick dessert with puff pastry
Ingredients
1 sheet of puff pastry (usually store-bought, 400-500 g)
800 g pumpkin (peeled, grated on a large grater)
200 g sugar
100 g grated coconut
a few drops of vanilla essence
For brushing:
a little butter
few tablespoons of milk
Preparation method
1. Take the puff pastry sheet out of the fridge and let it sit at room temperature while you prepare the filling. It's easier to work with it this way.
2. Peel the pumpkin and grate it with a large grater. You will get quite a lot of volume; use a large bowl.
3. Place the grated pumpkin in a spacious pan. Add the sugar and a few drops of vanilla essence. Stir over medium heat until the pumpkin softens slightly and releases its liquid – 7-10 minutes is usually enough. It doesn't need to be fully cooked.
4. Pour the sautéed pumpkin into a strainer. Let it drain well; otherwise, the pastry will become soggy when baked. Occasionally, press lightly with a spoon to eliminate as much liquid as possible. Allow the pumpkin to cool well before using it.
5. Roll out the pastry sheet on a lightly floured surface. Evenly distribute the cooled and well-drained pumpkin over the entire surface, being careful not to get too close to the edges.
6. Sprinkle all the grated coconut over the pumpkin layer.
7. Roll the pastry tightly, along the width of the sheet. Wrap the roll carefully so it doesn't break. To make slicing easier, place the roll in the freezer for 20 minutes. This firms it up, and the slices come out nicely.
8. Cut the roll into slices about 1.5-2 cm thick. Place them on a baking tray lined with parchment paper, leaving space between them.
9. Melt a little butter and mix it with a few tablespoons of milk. Brush each snail on top with this mixture.
10. Place the tray in the preheated oven at 180°C. Bake for 25-30 minutes until the snails are nicely browned.
11. Let them cool slightly before taking them out of the tray.
Why I make the recipe often
Pumpkin and coconut snails are quick, require few ingredients, and you can use the pumpkin you already have at home. I love that they stay tender for a few hours after baking and I don't have to deal with kneading or rising.
Tips and Variations
Tips
1. Don’t skip the step of draining the pumpkin – it’s essential for the final texture.
2. If the pastry sticks, work on parchment paper or with flour on the surface.
3. The tray should not be overcrowded; the snails rise while baking.
4. You can add milk to the melted butter just enough to get a light emulsion for brushing.
Substitutions
1. Pumpkin can be replaced with grated apple, but the flavor will be different.
2. If you don't have vanilla essence, a packet of vanilla sugar will work too.
3. Grated coconut can be omitted if you don't like it, but then the filling will only be with pumpkin.
Variations
1. You can add a little cinnamon to the pumpkin if you want an extra flavor, but it's not classic for this recipe.
2. If you want it even crunchier, sprinkle a little extra sugar on top before baking.
3. For a different texture, try using store-bought puff pastry with butter, not margarine.
Serving Ideas
Pumpkin and coconut snails can be served with coffee or as a snack for kids. They are good warm, but also cold, in the first hours after baking.
Frequently Asked Questions
1. Can I use cooked or baked pumpkin instead of raw grated pumpkin?
I do not recommend it. Cooked or baked pumpkin has more water and does not provide the same texture. Raw grated and quickly sautéed works best.
2. Can I freeze the baked snails?
They do not keep as well after freezing. The pastry becomes soggy upon thawing. They are best fresh.
3. What can I do if the pastry becomes soggy at the bottom?
Usually, the pumpkin was not drained enough. It’s important to press the filling well before placing it on the dough.
4. Can I use homemade puff pastry?
Yes, if you have the time and patience. The recipe also works with homemade puff pastry, but you need to roll it out to the same thickness as the store-bought one.
5. Can the sugar be reduced?
Yes, if the pumpkin is very sweet, you can adjust the amount of sugar to taste. 200 g is indicative for a more neutral pumpkin.
Nutritional Values
Approximately, one snail (out of 15 pieces) has about 170-200 kcal, depending on the amount of sugar and butter used. The coconut adds some fat, while the pastry obviously brings carbohydrates and fats. Approximately: 25 g carbohydrates, 6 g fats, 2 g proteins per piece. These are approximate values and depend on the brand of puff pastry and how generous the filling layer is.
Storage and Reheating
They are best on the day they are made. If there are leftovers, cover them and keep them at room temperature for no more than 1 day. I do not recommend storing in the fridge or freezer, as the pastry becomes soggy. If you want to reheat them, place them in the preheated oven for a few minutes, not in the microwave, so they don't become soggy.
When I have pumpkin on hand and want something quick, I turn to these pumpkin and coconut snails. I've tested the recipe a few times, especially when I find fresh pumpkin and crave a less common dessert. It's the kind of snack that is prepared without complications, especially if you use store-bought puff pastry.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Baking time: 25-30 minutes
Servings: 12-15 pieces (depends on the thickness of the slice)
Difficulty: easy
Recipe type: quick dessert with puff pastry
Ingredients
1 sheet of puff pastry (usually store-bought, 400-500 g)
800 g pumpkin (peeled, grated on a large grater)
200 g sugar
100 g grated coconut
a few drops of vanilla essence
For brushing:
a little butter
few tablespoons of milk
Preparation method
1. Take the puff pastry sheet out of the fridge and let it sit at room temperature while you prepare the filling. It's easier to work with it this way.
2. Peel the pumpkin and grate it with a large grater. You will get quite a lot of volume; use a large bowl.
3. Place the grated pumpkin in a spacious pan. Add the sugar and a few drops of vanilla essence. Stir over medium heat until the pumpkin softens slightly and releases its liquid – 7-10 minutes is usually enough. It doesn't need to be fully cooked.
4. Pour the sautéed pumpkin into a strainer. Let it drain well; otherwise, the pastry will become soggy when baked. Occasionally, press lightly with a spoon to eliminate as much liquid as possible. Allow the pumpkin to cool well before using it.
5. Roll out the pastry sheet on a lightly floured surface. Evenly distribute the cooled and well-drained pumpkin over the entire surface, being careful not to get too close to the edges.
6. Sprinkle all the grated coconut over the pumpkin layer.
7. Roll the pastry tightly, along the width of the sheet. Wrap the roll carefully so it doesn't break. To make slicing easier, place the roll in the freezer for 20 minutes. This firms it up, and the slices come out nicely.
8. Cut the roll into slices about 1.5-2 cm thick. Place them on a baking tray lined with parchment paper, leaving space between them.
9. Melt a little butter and mix it with a few tablespoons of milk. Brush each snail on top with this mixture.
10. Place the tray in the preheated oven at 180°C. Bake for 25-30 minutes until the snails are nicely browned.
11. Let them cool slightly before taking them out of the tray.
Why I make the recipe often
Pumpkin and coconut snails are quick, require few ingredients, and you can use the pumpkin you already have at home. I love that they stay tender for a few hours after baking and I don't have to deal with kneading or rising.
Tips and Variations
Tips
1. Don’t skip the step of draining the pumpkin – it’s essential for the final texture.
2. If the pastry sticks, work on parchment paper or with flour on the surface.
3. The tray should not be overcrowded; the snails rise while baking.
4. You can add milk to the melted butter just enough to get a light emulsion for brushing.
Substitutions
1. Pumpkin can be replaced with grated apple, but the flavor will be different.
2. If you don't have vanilla essence, a packet of vanilla sugar will work too.
3. Grated coconut can be omitted if you don't like it, but then the filling will only be with pumpkin.
Variations
1. You can add a little cinnamon to the pumpkin if you want an extra flavor, but it's not classic for this recipe.
2. If you want it even crunchier, sprinkle a little extra sugar on top before baking.
3. For a different texture, try using store-bought puff pastry with butter, not margarine.
Serving Ideas
Pumpkin and coconut snails can be served with coffee or as a snack for kids. They are good warm, but also cold, in the first hours after baking.
Frequently Asked Questions
1. Can I use cooked or baked pumpkin instead of raw grated pumpkin?
I do not recommend it. Cooked or baked pumpkin has more water and does not provide the same texture. Raw grated and quickly sautéed works best.
2. Can I freeze the baked snails?
They do not keep as well after freezing. The pastry becomes soggy upon thawing. They are best fresh.
3. What can I do if the pastry becomes soggy at the bottom?
Usually, the pumpkin was not drained enough. It’s important to press the filling well before placing it on the dough.
4. Can I use homemade puff pastry?
Yes, if you have the time and patience. The recipe also works with homemade puff pastry, but you need to roll it out to the same thickness as the store-bought one.
5. Can the sugar be reduced?
Yes, if the pumpkin is very sweet, you can adjust the amount of sugar to taste. 200 g is indicative for a more neutral pumpkin.
Nutritional Values
Approximately, one snail (out of 15 pieces) has about 170-200 kcal, depending on the amount of sugar and butter used. The coconut adds some fat, while the pastry obviously brings carbohydrates and fats. Approximately: 25 g carbohydrates, 6 g fats, 2 g proteins per piece. These are approximate values and depend on the brand of puff pastry and how generous the filling layer is.
Storage and Reheating
They are best on the day they are made. If there are leftovers, cover them and keep them at room temperature for no more than 1 day. I do not recommend storing in the fridge or freezer, as the pastry becomes soggy. If you want to reheat them, place them in the preheated oven for a few minutes, not in the microwave, so they don't become soggy.