Snails with walnuts and peaches

Peach and Walnut Snails - a delicious recipe for chilly days

When the weather turns cooler and the flavors of autumn envelop us, there’s nothing more comforting than gathering around the oven and indulging in something sweet. Peach and walnut snails are the perfect choice for breakfast, a snack at the office, or to bring smiles to the faces of loved ones. These fluffy snails, with their filling of sweet-sour peaches and aromatic walnuts, are a true delight for both the eyes and the taste buds.

Preparation time: 30 minutes
Rising time: 1.5 hours
Baking time: 20 minutes
Total time: 2 hours
Number of servings: 12 snails

Ingredients

For the dough:
- 500 g wheat flour
- 2 eggs
- 4 tablespoons sugar
- 1 tablespoon butter
- 4-5 tablespoons oil
- 270 ml milk (at room temperature)
- 1 packet of dry yeast (about 7 g)
- A pinch of salt
- Zest of one lemon

For the filling:
- 200 g peaches (fresh or canned)
- 2 tablespoons sugar
- 1 heaping teaspoon cornstarch
- 12 tablespoons ground walnuts
- 1 teaspoon cinnamon

For brushing:
- 1 egg yolk
- 1 teaspoon milk

Step-by-step instructions

1. Activating the yeast: In a cup, add the dry yeast, one teaspoon of sugar, and two tablespoons of flour. Mix well, then pour in 100 ml of warm milk (make sure it’s not hot, or the yeast will die). Cover with a towel and let rise for about 10 minutes until a foam forms.

2. Making the dough: In a large bowl, sift the flour, add the salt and lemon zest. Make a well in the center and pour in the activated yeast. Start kneading the dough, gradually adding the remaining warm milk (170 ml) mixed with the four tablespoons of sugar. Incorporate the eggs and finally the melted butter and oil. Knead with your hands until the dough becomes elastic and no longer sticks to your fingers. Cover the bowl and let it rise in a warm, draft-free place for 1.5 hours or until it doubles in size.

3. Preparing the filling: Meanwhile, chop the peaches into small pieces. In a saucepan, add the peaches and sugar, then place over low heat. Allow to simmer until the peaches become soft, then add the cornstarch dissolved in a little cold water and continue to simmer for a few minutes until the mixture thickens. Remove from heat and let cool. Once cooled, add the ground walnuts and cinnamon, mixing well.

4. Forming the snails: Once the dough has risen, divide it into two. On a floured work surface, roll each piece of dough into a thin sheet. Spread the peach and walnut filling evenly over each sheet, leaving a small margin around the edges. Roll each sheet tightly starting from one end to form a log of snails.

5. Cutting and rising: Using a sharp knife, cut the rolls into slices about 2 cm thick. Place the slices in a baking tray lined with parchment paper, leaving enough space between them to rise. Cover the tray with a towel and let rise for another 10-20 minutes.

6. Baking: Preheat the oven to 180°C (medium heat). Before placing the tray in the oven, brush each snail with the egg yolk and milk mixture for a beautiful golden color. Bake the snails for about 20 minutes or until they are golden and fluffy.

7. Serving: Remove the snails from the oven and let them cool slightly. Dust with powdered sugar on top for an elegant look and a touch of sweetness. Serve warm, alongside a cup of coffee or tea.

Helpful tips

- Ingredients at room temperature: Ensure that all ingredients are at room temperature to facilitate better yeast activation and a fluffier dough texture.
- Possible variations: You can experiment with other fruits, such as apples, pears, or even berries. Each variation will add a unique touch to your recipe.
- Dough care: If the dough is too sticky, you can add a little more flour, but be careful not to overdo it, as this may affect the final texture.
- Storing the snails: These snails store well in an airtight container for a few days, but they are delicious warm, so we recommend enjoying them fresh.

Nutritional benefits

This dessert contains walnuts, which are an excellent source of healthy fats, protein, and fiber. Peaches add a boost of vitamins and minerals, such as vitamin C and potassium. Overall, peach and walnut snails are a delicious and balanced choice for an energizing breakfast or a sweet snack.

Frequently asked questions

1. Can I use fresh yeast?
Yes, you can substitute dry yeast with fresh yeast, using double the amount (about 14 g). Be sure to activate it in the same way.

2. How can I make the snails lower in calories?
You can reduce the amount of sugar in the recipe and use yogurt instead of butter to cut down on fats.

3. What can I do with leftover dough?
You can use leftover dough to create mini-pizzas or other savory snacks.

A personal note

When I make these snails, I am reminded of the mornings spent with family, when the sweet aroma of freshly baked bread filled our home. I love to share them with friends, serving them with a smile and a steaming cup of coffee. I encourage you to bring a touch of the magic of these moments into your life!

Enjoy every bite of these peach and walnut snails and let their aroma envelop you!

 Ingredients: 500 g flour, 2 eggs, 4 tablespoons sugar, 1 tablespoon butter, 4-5 tablespoons oil, 270 ml milk, 1 packet dry yeast, a pinch of salt, grated peel of one lemon. For the filling: 200 g peaches, 2 tablespoons sugar, 1 teaspoon cornstarch, 12 tablespoons ground walnuts, 1 teaspoon cinnamon. For brushing: 1 egg yolk + 1 teaspoon milk.

 Tags:  snails with nuts