Walnut snails

Nut Roll Snails – A Delicious Treat for Your Soul

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 20 minutes
Total: 1 hour and 50 minutes
Number of servings: 12-15 snails

I propose a recipe for nut roll snails, a delight that combines the fluffy texture of the dough with a rich walnut filling, flavored with lemon and rum. These snails are perfect to be enjoyed alongside a cup of tea or aromatic coffee, making them an excellent choice for a sweet snack or a dessert for special occasions.

The history of nut rolls is fascinating; they are a variant of traditional pastry, loved by many generations. Each culture has added a personal touch to its recipes, but the essence remains the same: to combine simple ingredients to create something truly special.

Ingredients for the dough:
- 500 g wheat flour (for a fluffier dough, you can choose type 550 flour)
- 100 g sugar (preferably fine sugar, for easier dissolving)
- 2 eggs (I recommend using room temperature eggs for a more homogeneous dough)
- 80 g margarine or butter (butter will add a richer flavor)
- 1 packet of dry yeast (make sure it is fresh for effective rising)
- Zest of one orange (the natural aroma of citrus will make the dough more fragrant)
- 180 ml lukewarm milk (not hot, to avoid killing the yeast)
- A pinch of salt (helps balance the flavor)

Ingredients for the filling:
- 150 g ground walnuts (you can also use roasted nuts for a more intense flavor)
- 1 egg white (for a fluffier texture)
- 100 g sugar (you can adjust the amount according to your preferences)
- Juice from 1/2 lemon (the acids from lemon help enhance the flavors)
- Lemon zest (for an extra touch of freshness)
- 1 essence of rum (for a distinctive aromatic note)

For brushing:
- 1 egg yolk mixed with 2-3 teaspoons of milk (to achieve a golden and shiny crust)

Steps for preparation:

1. Preparing the dough: In a large bowl, add the flour, sugar, salt, beaten eggs, and yeast dissolved in lukewarm milk. Mix well with a fork or your hands until you obtain a homogeneous mixture.

2. Adding fat ingredients: Melt the margarine (or butter) and let it cool slightly. Add it to the mixture of ingredients and knead the dough with your hands until it becomes elastic and no longer sticks to your fingers. This process may take about 7-10 minutes.

3. Rising the dough: Cover the bowl with a clean towel and place it in a warm spot, away from drafts, for about 1 hour. The dough will rise and become fluffy.

4. Preparing the filling: Meanwhile, in another bowl, beat the egg white until foamy. Gradually add the sugar while continuing to mix until you obtain a firm foam. Incorporate the lemon juice and zest, rum essence, and ground walnuts, gently mixing with a spatula.

5. Forming the snails: After the dough has risen, divide it into two equal parts. Roll out each part on a floured surface, into sheets about 0.5 cm thick. Spread each sheet with the walnut filling, then roll the sheets tightly, forming a cylinder.

6. Cutting and arranging: Cut the rolls into slices about 2 cm thick. Place the slices on a baking tray lined with parchment paper, leaving space between them to rise.

7. Second rising: Let the snails rise for another 20 minutes, covered with a towel.

8. Baking: Preheat the oven to 180 degrees Celsius. Brush each snail with the egg yolk and milk mixture to achieve a golden crust. Bake the snails for 20 minutes or until they turn golden and fluffy.

9. Cooling and serving: Remove the snails from the oven and let them cool slightly on a rack. Serve them warm or at room temperature, alongside a cup of tea or coffee.

Practical tips:
- If you want a healthier version, you can replace part of the flour with whole grain flour.
- The snails can be customized with other nuts or seeds in the filling. Add a bit of cocoa for a chocolate flavor or cinnamon for a winter aroma.
- You can freeze the unbaked snails. Brush them with egg and let them rise, then freeze them before baking. When you are ready to serve, let them thaw and bake them according to the instructions.

Nutritional benefits:
Walnuts are known for their rich content of omega-3 fatty acids, proteins, and antioxidants, thus contributing to heart and brain health. Additionally, the walnut and lemon filling brings a dose of essential vitamins and minerals.

Frequently asked questions:
- *Can I use other nuts?* Absolutely! Almonds, hazelnuts, or even pistachios can be used instead of walnuts.
- *How can I store the snails?* Keep them in an airtight container at room temperature, but not longer than 2-3 days. For longer storage, freeze them.
- *What drinks pair well with the snails?* A cup of herbal tea, coffee, or even a sweet wine can perfectly accompany this delicacy.

Now, all that’s left is to get to work and enjoy the aroma and taste of these nut roll snails, which will surely bring smiles to the faces of your loved ones. Enjoy your meal!

 Ingredients: We need: 500 g flour, 100 g sugar, 2 eggs, 80 g margarine, 1 packet of dry yeast, orange zest, 180 ml warm milk, a pinch of salt. For the filling: 150 g walnuts, 1 egg white, 100 g sugar, juice from 1/2 lemon, lemon zest, 1 essence of rum - for brushing: egg yolk with 2-3 teaspoons of milk.

 Tags:  snails with walnut