Snails with walnut and rosehip jam
Snails with Rosehip Jam and Walnut - A Fluffy and Aromatic Delicacy
When it comes to sweets, snails are undoubtedly a beloved choice among everyone around us. This recipe has a special touch, as it holds dear memories related to my mother, who always had a passion for these delights. With a fluffy muffin dough, filled with rosehip jam and ground walnuts, and a tangy lemon glaze, the snails become a perfect choice for any occasion. Whether you serve them at a family meal or a gathering with friends, these snails will surely impress.
Preparation time: 30 minutes
Rising time: 2-3 hours (including refrigeration)
Baking time: 20 minutes
Total: 2-3 hours (rising time included)
Number of servings: 12-15 snails
Ingredients
- 500 g flour
- 5 eggs (preferably free-range for vibrant color)
- 50 g sugar
- 180 g soft butter (82% fat, high quality)
- 7 g dry yeast (about 1 packet)
- 1 packet of vanilla
- Zest of one lemon
- A pinch of salt
- Rosehip jam (or other preferred jam)
- 150 g ground walnuts
For the glaze:
- Juice of one lemon
- 100 g powdered sugar
Step-by-Step Instructions
Step 1: Preparing the Dough
1. In a large bowl, combine the flour, dry yeast, sugar, salt, vanilla, and lemon zest. These ingredients will form the base of the dough and provide a wonderful aroma.
2. Add the eggs one at a time, mixing well until everything is homogenized. The consistency of the dough at this stage will be quite sticky.
3. Start incorporating the soft butter, a cube at a time, continuously mixing with a kneading attachment. It is essential to use high-quality butter with a high-fat percentage to achieve a fluffy and rich dough.
4. Continue mixing until the dough pulls away from the sides of the bowl. At this point, you can knead a little by hand to achieve a smooth and elastic texture.
5. Cover the dough with plastic wrap and place it in the refrigerator for 2-3 hours. This method will help develop the flavors and achieve a workable texture.
Step 2: Filling the Snails
1. After the dough has rested in the refrigerator, remove it and roll out a sheet about 1 cm thick on a floured surface.
2. Spread the rosehip jam evenly over the entire surface of the dough, leaving a margin of a few centimeters on all sides. The rosehip jam adds a sweet and tangy note, while the walnuts provide a crunchy texture.
3. Sprinkle the ground walnuts over the jam, ensuring it is evenly distributed.
4. Carefully roll the dough starting from one corner to form a tight log. Make sure to roll evenly to avoid any filling spilling out.
5. Cut the log into pieces about 5 cm long and place them on a baking sheet lined with parchment paper, leaving a little space between them to rise.
Step 3: Rising and Baking
1. Cover the snails with a clean towel and let them rise for about 30-40 minutes while preheating the oven to 200°C.
2. Once the snails have risen, place the tray in the oven on the bottom rack and bake for 20 minutes or until they are golden and fluffy.
3. While the snails are baking, prepare the glaze. In a small bowl, mix the powdered sugar with lemon juice until you achieve a smooth paste.
Step 4: Glazing and Serving
1. Once the snails are ready, remove them from the oven and, while they are still hot, generously glaze them with the sugar and lemon mixture. The glaze will add a tangy note that perfectly complements the sweetness of the jam.
2. Let them cool slightly, then enjoy them with a cup of tea or coffee. I couldn't resist and ate one as soon as I took them out of the oven - the aroma and texture are so delicious!
Practical Tips
- Quality of ingredients is key: Use high-quality butter and fresh eggs for the best results.
- Store the snails in the refrigerator: If you want to prepare them ahead of time, the dough can be kept in the refrigerator for up to 24 hours. You can let it rise in the fridge and then shape it when you're ready to bake.
- Vary the filling: You can experiment with different jams or nuts, depending on your preferences. Apricot or blackberry jams work just as well!
- Pairing with beverages: This dessert pairs wonderfully with herbal tea or aromatic coffee. You can also try it with a vanilla latte for a complete treat.
Nutritional Benefits
These snails are a good source of carbohydrates and proteins, thanks to the flour and eggs. The walnuts provide healthy fats, and the rosehip jam is rich in vitamin C, making them a healthier choice compared to other processed sweets.
Frequently Asked Questions
1. Can I use another type of jam?
Yes, you can use any preferred jam - from plums to raspberries. Each jam will provide a unique flavor.
2. How can I store the snails?
Keep them in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can freeze them.
3. Can I make the dough with a food processor?
Yes, you can use a food processor to knead the dough, but remember to transfer it to a large bowl to let it rise.
These snails with rosehip jam and walnut are not only a simple recipe but also a wonderful way to create memories in the kitchen. Whether you prepare them with loved ones or alone, enjoy every step of the process. Bon appétit!
Ingredients: 500 g flour 5 eggs 50 g sugar 180 g soft butter, 82% fat 7 g dry yeast (1 packet) Vanilla, lemon zest Salt Rose hip jam 150 g ground walnuts For glazing: Juice of one lemon Powdered sugar
