Mar 30

Snails with Walnuts

Snails with Walnuts

A wonderful homemade dessert with walnuts, irresistible, soft and delicious, which is easy to prepare. I think that every housewife would like to have this kind of dessert on the table. My mom often made it especially for her grandchildren. I always enjoy eating them! Follow recipe.

Ingredients: simple, total time: 60 min. 14 serving

For Rising Yeast

22 g fresh yeast/ or dry yeast 7 g
150 ml lukewarm milk
1 teaspoon sugar
pinch of salt

Filling:

3 fresh egg whites/ white snow
200 g sugar
2 bag vanilla sugar/ 20 g
200 g ground walnuts

Dough:

3 egg yolks/ room temperature
80 g butter/ melted or diced
pinch of salt
2 Tablespoon sugar
500-550 g flour 00 / to make the dough soft + working area
50 ml lukewarm milk

snails-with-walnuts-in-white-plate — Snailswith Walnuts

Preparation:

First, you will make the yeast rise

This is done by crushing the yeast in 150 ml of lukewarm milk, adding 1 teaspoon sugar, pinch of salt, 1/2 teaspoon of flour, mix it all well and leave the yeast to rise for about 15–20 minutes. (Always make sure you have fresh yeast when you make dough, because once it happened to me that I took it from the freezer, and it didn't turn out the best!) During this time, make the filling for the dough.

Filling:

First, beat the egg whites into stiff snow, then gradually add sugar with vanilla sugar one spoon at a time, and mix turbo at the same time. When you have solid snow, add ground walnuts and stir into a compact mixture with a spatula. Filling is done.

Dough:

Add 3 egg yolks, 50 ml milk, pinch of salt, 2 tablespoons of sugar to a deep bowl for making the dough and mix it all, add the risen yeast, melted butter and gradually add the flour. For the first time, mix with a wooden spoon, then work with manually. Gradually add more flour until you get a dough that separates from the bowl and is a little gooey. When you have received the dough according to the description, cover the bowl with foil, wait for the dough to rise for about 20–30 minutes. Keep it in a warm place.
After that, divide the dough into two equal balls.
Cover the second dough ball with a clean cloth while rolling out the first dough ball.
First, make the dough by hand, sprinkle a little flour on the work surface, then start rolling it out with a rolling pin, in order to shape it into a rectangle about 3 mm thick. Cover with filling and roll up. Repeat the same process with the other dough ball. Cut into finger-thick pieces. Place the baked paper in the oven tray, then arrange the snails with distance.
With a spoon, gently press the snails to flatten the circles to join the dough with the filling, fix the shape if it flattens so it will look nicer when baked. You can do all that manually. Don't just squeeze hard! The thickness of the circle must be about 1 cm.
Bake the snails at 180 °C for about 20 minutes, they must not be dark! More light dough we need. If your oven is strong, place aluminum foil over the snails.
When the snails are ready, roll them in powdered sugar.
Serve.