Puff Pastry Snails with Nuts

Crush the shelled nuts, butter, sugar, and orange blossom water in your food processor. Stop when you obtain a paste, even if it's still slightly chunky (the nuts should retain their flavor). If you only have a mini processor (connected to an immersion blender, for example), do it in two batches.

Unroll the first sheet of puff pastry. If your pastry is round, trim the rounded edges to create a strip with two rounded ends by sticking them together.

Spread the nut paste over the pastry base, making sure to cover the edges well.

Cover with the second roll of dough, press slightly, and cut into eight or nine stripes (taking into account the rounded edges).

Twist each strip, then roll them up on themselves like a snail. Place them on a baking sheet lined with parchment paper.

Preheat the oven to 180°C (350°F). Brush each snail with beaten egg and sprinkle with sesame seeds.

To finish, bake for about twenty minutes and take the tray out of the oven when the pastries are golden. Let cool and store for a few days in a tin box.