Walnut Snails

Walnut Snails - A Flavorful Delight for Unforgettable Moments

Preparation time: 20 minutes
Rising time: 40-60 minutes
Baking time: 25-30 minutes
Total: 1 hour and 15 minutes
Number of servings: 12-15 snails

Introduction

Today we will prepare walnut snails, a recipe full of flavor that brings joy and warmth to any home. These snails are perfect to be enjoyed in the morning with a cup of coffee or tea, but also as a dessert at a festive meal. Moreover, making them is a pleasure, and the aroma that spreads in the house will surely captivate you.

The history of walnut snails is fascinating; these delights have been enjoyed for generations, becoming a symbol of family gatherings and celebrations. Each bite will remind you of the beautiful moments spent with loved ones.

Ingredients

*For the dough:*
- 370 g flour (ideally sifted for a finer texture)
- 230 ml milk (at room temperature)
- 50 g butter (at room temperature, cut into cubes)
- 50 ml oil (sunflower or olive, depending on preference)
- 2 tablespoons sugar
- 1 egg yolk (lightly beaten with a fork)
- A pinch of salt
- 7 g dry yeast (or 25 g fresh yeast)

*For the filling:*
- 300 g walnuts (finely ground)
- 3 tablespoons powdered sugar
- 1 egg yolk
- 2 tablespoons milk

*Extra:*
- 1 egg (for brushing)

Preparation Steps

1. Preparing the Dough
Start by gently warming the milk. Add the yeast and sugar, stirring to dissolve. Set the mixture aside for 10 minutes until a foam forms on the surface; this means the yeast is active.

2. Mixing the Ingredients
In a larger bowl, place the sifted flour and make a well in the center. Add the butter cubes, oil, lightly beaten yolk, salt, and the milk-yeast mixture. Knead the dough until it becomes elastic and pulls away from your hands. If necessary, you can adjust the consistency with an additional 50 g of flour or a bit of milk, depending on the humidity in the air and the size of the egg.

3. Rising the Dough
Once the dough has formed, place it in a bowl and cover it with plastic wrap and a clean towel. Let it rise in a warm place, preferably in a room where the temperature is constant, until it doubles in volume, about 40-60 minutes.

4. Preparing the Filling
Meanwhile, you can prepare the filling. In a bowl, beat the egg white with the powdered sugar, then add the milk and ground walnuts. Mix well until you obtain a homogeneous composition.

5. Forming the Snails
After the dough has risen, roll it out on a lightly floured surface into a thin rectangle. Evenly distribute the walnut filling over the entire surface of the dough.

6. Rolling and Cutting
Roll the dough tightly, starting from one end, to form a log. Using a sharp knife, cut the log into rounds about 1 cm thick. Place the snails on a baking tray lined with parchment paper, with the filling side up, leaving a little space between them.

7. Second Rising
Let the snails rise again for 30 minutes, covered with a damp towel, to allow them to puff up.

8. Baking
Preheat the oven to 180 degrees Celsius. Before placing them in the oven, brush each snail with beaten egg to achieve a golden and shiny crust. Bake the snails for 25-30 minutes until they become golden and fragrant.

9. Cooling and Serving
After baking, let the snails cool on a wire rack. You can serve the snails warm, but they are just as delicious cold. For an extra touch of flavor, you can sprinkle powdered sugar on top before serving.

Tips and Tricks

- Ingredient Temperature: Make sure all ingredients are at room temperature to achieve a uniform and well-risen dough.
- Kneading: Don’t be afraid to knead the dough well; a well-kneaded dough is key to fluffy snails.
- Alternative Nuts: If you wish, you can replace walnuts with hazelnuts or almonds to add a different note.
- Storage: The snails keep well at room temperature in an airtight container, but you can also freeze them to enjoy later.

Nutritional Benefits

These walnut snails are not only delicious but also nutritious. Walnuts are an excellent source of omega-3 fatty acids, protein, and antioxidants. Whole wheat flour, if you choose to use it, adds extra fiber, essential for digestion.

Frequently Asked Questions

1. Can I replace dry yeast with fresh yeast?
Yes, you can use 25 g of fresh yeast instead of 7 g of dry yeast. Make sure to dissolve it well in the milk.

2. Can the snails be prepared in advance?
Absolutely! You can prepare the dough and filling a day ahead, keeping them in the refrigerator. Let the dough rise at room temperature before continuing with the recipe.

3. What can I serve the snails with?
The snails can be enjoyed alongside a cup of coffee or tea, a glass of warm milk, or even with vanilla ice cream.

So, don’t wait any longer! Get your hands on the dough and let yourself be carried away by the aroma of these walnut snails. Each step will bring you closer to an unforgettable delicacy!

 Ingredients: Dough - 370 g flour - 230 ml milk - 50 g butter - 50 ml oil - 2 tablespoons sugar - 1 egg yolk - pinch of salt - 7 g yeast Filling: - 300 g walnuts - 3 tablespoons powdered sugar - 1 egg yolk - 2 tablespoons milk Extra - 1 egg