Caracóis de Caramelo / Caramel Snails

Here’s a quick recipe for all the people who didn’t start dieting as soon as the clock struck 12 and the year began. Or for all the people that, by the 3rd January already messed up the diet. Or for those who wisely wait until Epifany to start any resolution that envolves not eating cake..

To everybody else: please look away. Keep calm and move on. Come back later, when the diet is over. Whatever you do, don’t blame me!

Caracóis de Caramelo / Caramel Snails

This isn’t even a proper recipe. Honeslty, I should have it in some DIY section, as it only requires the careful assembly of two ingredients: puff pastry and dulce de leche. I’m a fan of doing everything fron scratch, but puff pastry and dulce de leche require enormous amounts of both time and patience, so I end up always going for the store bought version. With this recipe, you will want to make sure the puff pastry is rectangle shaped, so be ware of the rolled up round ones sold for pies.

Caracóis de Caramelo / Caramel Snails
Caracóis de Caramelo / Caramel Snails

These cute little snails are great for having friends over for a sunday afternoon snack. They are also great gifts for a friend with a sweet tooth, or that aunt you never know what to give for Christmas. Pile them up, and roll them in baking paper tied with string, and attach a nice label. They are gorgeous, delicious, and look way more complicated to do than in reality. Whoever they are for, they are the perfect bluff.

Caracóis de Caramelo / Caramel Snails
Caracóis de Caramelo / Caramel Snails  

Caramel Snails

  • 1 pack of Puff Pastry (se já vier estendida, que seja de forma rectangular, e não redonda)
  • 1/2 can of Dulce de Leche

Heat the oven to 200ºC. Prepare a baking tray with non-stick paper.

In case the puff pastry comes in a block, roll it with a rolling pin on a floured surface, until it’s about 2-3mm thick. If it’s already that thin, just roll it out on the table.

Spread the dulce de leche in a thin uniform layer over the pastry, with a rubber spatula. No use in using too much of the good stuff, as the excess will leak onto the tray and go to waste.

With the pastry oriented landscape in front of you, use a sharp knife to divide it into vertical strips, about 3cm wide. In the middle of each strip, make an additional cut starting 1cm from the top and finishing 1cm from the bottom. This will help it fold over when we twist.

The delicate process of forming the snails starts now, and will get your fingers all sticky, but it’s not hard and will improve with the practice. Holding a strip from both ends, start twisting it, turning each hand in opposite directions, until you have a tall spiral shape. Lift it and carefully place one and on the baking tray, holding it in place with a finger, and roll the rest of the spiral around it, tucking in the last end. Don’t worry if it doesn’t look perfect, it will still turn out nice once it’s baked.

Bake for about 20 minutes, and transfer to a cooling rack. Once cold, they keep for about a week in a closed recipient. They might not last that long, though…


  • thanks for the recipe!
    tricky but worth it, really delicious!

    • Catarina, há tantas receitas de bolachas/folhados em espiral, com os mais diversos recheios… esta não é, de facto, a mais inventiva das receitas. Mas também não a copiei de lado nenhum, até porque quando faço receitas de outros blogs ou livros, refiro sempre a origem.

      Quanto ao preço do livro, é determinado por factores diversos relacionados com a produção e a edição, e está completamente fora do meu controle.

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