Traditional recipes

Walnut snails

Walnut snails

Knead a dough from the above ingredients. In a bowl put flour, sugar, salt, beaten eggs, orange peel and leavened yeast for 10 minutes in warm milk. Mix all the ingredients well by hand, add the melted margarine (butter) and knead well until it sticks to your fingers.

Leave to rise in a warm place away from drafts for about an hour.

During this time we prepare the filling.

Beat the egg whites, then add the sugar, stirring for a few more minutes. Add the peel and lemon juice, rum essence then incorporate the ground walnuts.

From the leavened dough we spread two sheets in a row, which we grease with the filling above.

Roll the sheet and cut slices about 2 cm thick.

Place in the tray on baking paper and let rise for about 20 minutes.

Grease with egg yolk and bake at 180 degrees for 20 minutes.

Remove from the oven, let cool slightly then remove from the pan and serve.


Heat the milk a little and dissolve the yeast in it, together with the sugar and leave it aside for 10 minutes.

In a larger bowl, put the flour (I sifted it). In the middle of it, make a hole and put the diced butter at room temperature, the oil, the lightly beaten egg with a fork, the salt powder and the milk with the yeast.

Knead the dough until we have an elastic dough that comes off the hands.

Depending on the flour (temperature and humidity) and the size of the egg, you may need another 50 grams of flour or a little liquid. It is good when we make a leavened dough to have the ingredients at the same temperature, to be kept for a while in the same room.

When the dough comes off the hands, then we put it in the bowl. Cover it with cling film and a towel, and leave it in a warm place until it doubles in volume (about 40-60 minutes).

Beat the egg whites with the sugar and add the milk and then the ground walnuts. Mix well and set aside.

We spread the dough in a thin rectangle, as thin as you can.

Add the walnut over it and spread it evenly over the entire surface of the dough.

Roll the dough so that it forms a roll.

With a knife that cuts very well, cut the slices about 1 cm thick and place them on the tray with the filling up, piece by piece.

Leave for 30 minutes in a warm place, then grease with beaten egg and put in the preheated oven at 180 degrees C, for 25-30 minutes.


Snails with walnuts or poppies

The butter is rub with the sugar, add the 2 yolks and the salt, pour the warm milk & icircn that has dissolved the yeast, and finally add the flour. it worry at the table, give it a round shape and let it rest for an hour in the fridge.

Cream

  • 130gr walnuts or poppy seeds - optionally add raisins & icircnummed in lukewarm milk with rum essence - grind & icirc together with 1/2 chocolate bar,

  • Beat 2 egg whites, with 4 tablespoons of sugar, add on the r & acircnd, as the egg whites are beaten, add the grated lemon peel, rum essence, add the walnut or poppy mixture,

Knead the dough from the refrigerator, spread it on a cloth on which flour is sprinkled, the thickness should be 1-1.5 cm.

Spread the cream, and roll, then cut into 3-4 cm pieces that are placed on the tray. Bake in the oven pre & icircncalzit at 200 degrees for 10-15 minutes or until they turn golden.


Snails with walnuts or poppies

The butter is rub with the sugar, add the 2 yolks and the salt, pour the warm milk & icircn that has dissolved the yeast, and finally add the flour. it worry at the table, give it a round shape and let it rest for an hour in the fridge.

Cream

  • 130gr walnuts or poppy seeds - optionally add raisins & icircnummed in lukewarm milk with rum essence - grind & icirc together with 1/2 chocolate bar,

  • Beat 2 egg whites, with 4 tablespoons of sugar, add on the r & acircnd, as the egg whites are beaten, add the grated lemon peel, rum essence, add the walnut or poppy mixture,

Drizzle the dough from the refrigerator, spread it on a cloth on which flour is sprinkled, the thickness should be 1-1.5 cm.

Spread the cream, and roll, then cut into 3-4 cm pieces that are placed on the tray. Bake in the oven pre & icircncalzit at 200 degrees for 10-15 minutes or until they turn golden.


Snails with walnuts or poppies

The butter is rub with the sugar, add the 2 yolks and the salt, pour the warm milk & icircn that has dissolved the yeast, and finally add the flour. it worry on the table, give it a round shape and let it rest for an hour in the fridge.

Cream

  • 130gr walnuts or poppy seeds - optionally add raisins & icircnummed in lukewarm milk with rum essence - grind & icirc together with 1/2 chocolate bar,

  • Beat 2 egg whites, with 4 tablespoons of sugar, add on the r & acircnd, as the egg whites are beaten, add the grated lemon peel, rum essence, add the walnut or poppy mixture,

Drizzle the dough from the refrigerator, spread it on a cloth on which flour is sprinkled, the thickness should be 1-1.5 cm.

Spread the cream, and roll, then cut into 3-4 cm pieces that are placed on the tray. Bake in the oven pre & icircncalzit at 200 degrees for 10-15 minutes or until they turn golden.


Snails with walnuts or poppies

The butter is rub with the sugar, add the 2 yolks and the salt, pour the warm milk & icircn that has dissolved the yeast, and finally add the flour. it worry at the table, give it a round shape and let it rest for an hour in the fridge.

Cream

  • 130gr walnuts or poppy seeds - optionally add raisins & icircnummed in lukewarm milk with rum essence - grind & icirc together with 1/2 chocolate bar,

  • Beat 2 egg whites with 4 tablespoons of sugar and add on the r & acircnd, as the egg whites are added, add the grated lemon peel, rum essence, incorporate the walnut or poppy mixture,

Drizzle the dough from the refrigerator, spread it on a cloth on which flour is sprinkled, the thickness should be 1-1.5 cm.

Spread the cream, and roll, then cut into 3-4 cm pieces that are placed on the tray. Bake in the oven pre & icircncalzit at 200 degrees for 10-15 minutes or until they turn golden.


Snails with walnuts or poppies

The butter is rub with the sugar, add the 2 yolks and the salt, pour the warm milk & icircn that has dissolved the yeast, and finally add the flour. it worry at the table, give it a round shape and let it rest for an hour in the fridge.

Cream

  • 130gr walnuts or poppy seeds - optionally add raisins & icircnummed in lukewarm milk with rum essence - grind & icirc together with 1/2 chocolate bar,

  • Beat 2 egg whites, with 4 tablespoons of sugar, add on the r & acircnd, as the egg whites are beaten, add the grated lemon peel, rum essence, add the walnut or poppy mixture,

Knead the dough from the refrigerator, spread it on a cloth on which flour is sprinkled, the thickness should be 1-1.5 cm.

Spread the cream, and roll, then cut into 3-4 cm pieces that are placed on the tray. Bake in the oven pre & icircncalzit at 200 degrees for 10-15 minutes or until they turn golden.


Snails with walnuts or poppies

The butter is rub with the sugar, add the 2 yolks and the salt, pour the warm milk & icircn that has dissolved the yeast, and finally add the flour. it worry at the table, give it a round shape and let it rest for an hour in the fridge.

Cream

  • 130gr walnuts or poppy seeds - optionally add raisins & icircnummed in lukewarm milk with rum essence - grind & icirc together with 1/2 chocolate bar,

  • Beat 2 egg whites, with 4 tablespoons of sugar, add on the r & acircnd, as the egg whites are beaten, add the grated lemon peel, rum essence, add the walnut or poppy mixture,

Knead the dough from the refrigerator, spread it on a cloth on which flour is sprinkled, the thickness should be 1-1.5 cm.

Spread the cream, and roll, then cut into 3-4 cm pieces that are placed on the tray. Bake in the oven pre & icircncalzit at 200 degrees for 10-15 minutes or until they turn golden.


Walnut snails

Dissolve the yeast sachet in a little warm water, then add a little flour. We get a mayonnaise that we put to leaven until it doubles in volume.

Dilute the honey in water and add the melted margarine. Add the mayonnaise, mix well, then gradually add the flour.
Knead until you get a homogeneous dough of plasticine consistency. (picture 1)

Leave to rise until it doubles in volume, then spread a sheet on which we sprinkle the walnut kernel mixed with the sugar.
Roll as tight as possible on a roll and cut with a very sharp knife approximately equal rolls. (picture 2)

We put them standing in the tray lined with baking paper or greased with oil or margarine and let them grow for about 30 minutes. (picture 3)

Grease them with a syrup of water and sugar to brown nicely. If you are not fasting, grease them with beaten egg yolk with a few tablespoons of milk. (picture 4)

Leave them in the oven until golden brown (picture 5)

When they are ready, grease them with sugar water syrup for appearance. The sugar is put according to everyone's taste. (picture 6)


Walnut snails

Dissolve the yeast sachet in a little warm water, then add a little flour. We get a mayonnaise that we put to leaven until it doubles in volume.

Dilute the honey in water and add the melted margarine. Add the mayonnaise, mix well, then gradually add the flour.
Knead until you get a homogeneous dough of plasticine consistency. (picture 1)

Leave to rise until it doubles in volume, then spread a sheet on which we sprinkle the walnut kernel mixed with the sugar.
Roll as tight as possible on a roll and cut with a very sharp knife approximately equal rolls. (picture 2)

We put them standing in the tray lined with baking paper or greased with oil or margarine and let them grow for about 30 minutes. (picture 3)

Grease them with a syrup of water and sugar to brown nicely. If you are not fasting, grease them with beaten egg yolk with a few tablespoons of milk. (picture 4)

Leave them in the oven until golden brown (picture 5)

When they are ready, grease them with sugar water syrup for appearance. The sugar is put according to everyone's taste. (picture 6)


Walnut snails

Dissolve the yeast sachet in a little warm water, then add a little flour. We get a mayonnaise that we leaven until it doubles in volume.

Dilute the honey in water and add the melted margarine. Add the mayonnaise, mix well, then gradually add the flour.
Knead until you get a homogeneous dough of plasticine consistency. (picture 1)

Leave to rise until it doubles in volume, then spread a sheet on which we sprinkle the walnut kernel mixed with the sugar.
Roll as tight as possible on a roll and cut with a very sharp knife approximately equal rolls. (picture 2)

We put them standing in the tray lined with baking paper or greased with oil or margarine and let them grow for about 30 minutes. (picture 3)

Grease them with a syrup of water and sugar to brown nicely. If you are not fasting, grease them with beaten egg yolk with a few tablespoons of milk. (picture 4)

Leave them in the oven until golden brown (picture 5)

When they are ready, grease them with sugar water syrup for appearance. The sugar is put according to everyone's taste. (picture 6)


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