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Walnut snails

Walnut snails


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I love these snails. When I was a child, my grandmother always did. I miss my childhood and the dear people who left me :(

  • 1 kg of flour
  • 400 g butter at room temperature
  • 15 tablespoons sugar
  • 2 eggs
  • vanilla sugar
  • 1 cup of water
  • baking soda with lemon
  • 200 gr ground walnuts
  • 4 lg cocoa
  • 4 lg raw sugar

Servings: 25

Preparation time: less than 60 minutes

RECIPE PREPARATION Walnut snails:

Mix the sugar with water until it melts.

Knead the butter with the flour, then add the sugar syrup, eggs, vanilla sugar and finally the baking soda quenched with lemon.

Knead the dough well and let it cool for about half an hour.

Meanwhile, grind the walnut, mix it with the raw sugar and cocoa.

Remove the dough from the fridge and spread two large sheets. Sprinkle the walnuts all over them and then roll them. Cut slices about 2 cm thick and put them in the baking tray. Bake on the right heat for about 25 minutes. They are delicious!



Coconut snails

Dissolve 1 teaspoon of sugar, 1 pinch of salt and 10 g of yeast in warm milk. Let this mayonnaise rise. During this time we work 400 gr of flour with the 250 gr Rama, we add the 4 egg yolks, the leavened mayonnaise and 1 sachet of baking powder. Knead this dough well until it becomes homogeneous and leave it to rise for about 30 minutes in a warm place.

Now prepare the filling in the following way: beat the egg whites from the 4 eggs with a pinch of salt and then gradually add the 300 gr sugar and grated chicken.

After the dough has risen, divide it into four equal parts. We spread each part on a work surface on which we sprinkled a little flour in the shape of a rectangle.

The rolled dough must have the thickness of a knife blade. Each stretched part will be greased with the coconut filling and then rolled as tightly as possible. We thus obtain 4 filled twists. Each twist will be sliced ​​into slices about 2 cm thick and we will put these slices in a well greased and lined tray so that there is a little space between them because during baking they still grow.

Place the tray in the preheated oven and bake the rolls over a moderate heat until they become pink. Remove from the oven and leave to cool in the pan. Then take it out, place it on a plate and dust it with powdered sugar in which I put 1 sachet of ground vanilla sugar.


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.
We 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)


NUTS WITH WALNUT

It took:
150mL cow's milk
250g white wheat flour (add more if the dough "requires")
4g dry yeast
2 tablespoons sunflower oil + for worktop wallpaper
1 or
a tablespoon of maple syrup or raw sugar (optional)

Filling:
10 tablespoons ground walnuts (weighed, about 115g walnuts)
80g butter at room temperature
½ teaspoon vanilla powder
½ teaspoon cinnamon
a tablespoon of maple syrup or raw sugar (optional)

Egg for greased (I used a quail egg because it is small and I used it all)

I put the yeast and sugar over the warm milk and mixed it with a spoon. I added flour, egg and oil and kneaded well until the dough was no longer sticky. I left it to rise for about an hour, in a warm place.
I mixed the ground walnut with butter, sugar, cinnamon, vanilla powder and incorporated well.
I greased the table with oil and spread the dough in a rectangular shape (as rectangular as I could) and put the walnut mixture on its entire surface. I rolled lightly along the length and cut rolls about 2cm wide. I put the rolls in the tray lined with baking paper and I flattened them lightly with my hand on each one. I left space between them.
I greased with beaten egg and left it to rest for 10 minutes in the tray, after which I put it in the preheated oven at 180 degrees until the snails turned red as in the photo.

* The amount of sugar can vary depending on preferences, putting more or less.
** On a few snails I put a little honey (a teaspoon of honey mixed with a little plain water) after they cooled a little.


Walnut snails

Walnut snails
This snail recipe is one of the greatest I've ever tried. They are very fragile, slightly moist, keep very well and have a fairytale taste.
I found the recipe on a Hungarian YouTube channel and if you know Hungarian, you can follow it here. I largely followed the recipe given there.

500 gr of flour
25 gr fresh yeast / 7 gr dry yeast
250 ml milk
3 yolks
100 gr of butter
40 gr sugar
1 sachet of vanilla sugar
a pinch of salt

For the filling:
200 g of ground walnuts
100 g of powdered sugar
120 gr of butter

When baking:
200 ml of milk
150 gr sugar


NUTS WITH WALNUT

It took:
150mL cow's milk
250g white wheat flour (added if the dough "requires")
4g dry yeast
2 tablespoons sunflower oil + for worktop wallpaper
1 or
a tablespoon of maple syrup or raw sugar (optional)

Filling:
10 tablespoons ground walnuts (weighed, about 115g walnuts)
80g butter at room temperature
½ teaspoon vanilla powder
½ teaspoon cinnamon
a tablespoon of maple syrup or raw sugar (optional)

Egg for greased (I used a quail egg because it is small and I used it all)

I put the yeast and sugar over the warm milk and mixed it with a spoon. I added flour, egg and oil and kneaded well until the dough was no longer sticky. I left it to rise for about an hour, in a warm place.
I mixed the ground walnut with butter, sugar, cinnamon, vanilla powder and incorporated well.
I greased the table with oil and spread the dough into a rectangular shape (as rectangular as I could) and put the walnut mixture on its entire surface. I rolled lightly along the length and cut rolls about 2cm wide. I put the rolls in the tray lined with baking paper and I flattened them lightly with my hand on each one. I left space between them.
I greased it with beaten egg and left it to rest for 10 minutes in the tray, after which I put it in the preheated oven at 180 degrees until the snails turned red as in the photo.

* The amount of sugar can vary depending on preferences, putting more or less.
** On a few snails I put a little honey (a teaspoon of honey mixed with a little plain water) after they cooled a little.


  • It took
  • 450 ml milk (or mineral water for fasting)
  • 150 gr sugar
  • 25 gr fresh yeast
  • 60 ml oil
  • 1 vanilla essence
  • 1 pinch of salt
  • 750 gr flour
  • Filling
  • 300 ml water
  • 120 gr sugar
  • 6 tablespoons breadcrumbs
  • 7 tablespoons ground walnuts
  • 4 tablespoons bitter cocoa
  • 1/2 esenta de rom
  • Syrup
  • 5-6 tablespoons sugar
  • 700 ml water
  • 1 tablespoon rum free

Prepare the dough: the milk with the sugar and a pinch of salt are put on the fire to heat a little and the sugar melts. Add the yeast and let it rise for 5-10 minutes. When the yeast has swelled, add the essence, flour little by little and knead. adding the oil. We form a soft and elastic dough that we leave to rise for 1 hour.

We prepare the cream as follows: sugar, breadcrumbs, ground walnuts, cocoa, water, put them in a saucepan and boil for 3-4 minutes on the right heat until it thickens. Leave to cool and then add the rum essence.

When the dough has risen, divide it into two pieces and spread two rectangles with the rolling pin (facalet). Divide the cream in half and spread evenly on the dough.

Roll the rectangles, cut into pieces about 3 cm each and put them in a pan greased with oil. Leave to rise for about 20-30 minutes and bake in the preheated oven for about 35 minutes.

While the snails are baking, prepare the syrup: caramelize the sugar, then add hot water and boil until the caramel melts. When it has cooled, add the rum essence. After the snails are cooked, syrup them while they are warm (not hot) .I let them cool in the pan then pour syrup with a spoon on each. Or we can dip each in the syrup. syrupy syrups, are absolutely delicious. Good job and good appetite!

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* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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Walnut snails - Recipes

Put all the ingredients for the dough in a bowl. Mix lightly with a spoon, then knead for about 5 minutes with your hands through the flour. You will get a soft and slightly sticky dough, which is left to rise for 30 minutes, covered with a kitchen towel.

Meanwhile, prepare the filling and sauce.

Mix the butter well with the sugar until smooth.

Put the milk on the fire together with the sugar and mix it gradually, until the sugar melts, after which the fire stops. This is how you get the sauce.

After the dough has risen, it is emptied on the work table, well lined with flour and with the help of a rolling pin it is spread. A longer and relatively thin rectangle is formed (see pictures).

Put the filling. In the first layer, butter cream, then sprinkle with walnuts and finally lemon peel. It runs easily, from the long side (see pictures). Then cut into pieces of about 4-5 cm with a sharp knife (see pictures).

Prepare a heat-resistant tray / form, lined with baking sheet. They place the & # 8220melcisorii & # 8221, keeping a little distance between them because they want more in the oven. Add pieces of butter and milk sauce.

If you want them to come out more syrupy, add the milk sauce just 10 minutes before removing them from the oven.

Place in the preheated oven at 160 degrees C., for about 45 minutes, or until nicely browned! Baking time differs from oven to oven!


Walnut snails - Recipes

Put all the ingredients for the dough in a bowl. Mix lightly with a spoon, then knead for about 5 minutes with your hands through the flour. You will get a soft and slightly sticky dough, which is left to rise for 30 minutes, covered with a kitchen towel.

Meanwhile, prepare the filling and sauce.

Mix the butter well with the sugar until smooth.

Put the milk on the fire together with the sugar and mix it gradually, until the sugar melts, after which the fire stops. This is how you get the sauce.

After the dough has risen, it is emptied on the work table, well lined with flour and with the help of a rolling pin it is spread. A longer and relatively thin rectangle is formed (see pictures).

Put the filling. In the first layer, butter cream, then sprinkle with walnuts and finally lemon peel. It runs easily, from the long side (see pictures). Then cut into pieces of about 4-5 cm with a sharp knife (see pictures).

Prepare a heat-resistant tray / form, lined with baking sheet. They place the & # 8220melcisorii & # 8221, keeping a little distance between them because they want more in the oven. Add pieces of butter and milk sauce.

If you want them to come out more syrupy, add the milk sauce just 10 minutes before removing them from the oven.

Place in the preheated oven at 160 degrees C., for about 45 minutes, or until nicely browned! Baking time differs from oven to oven!


Snails with walnuts and peaches

Now that it's cold outside, we can turn on the ovens and make leavened dough :). I like it a lot and as you already know, I eat something sweet for breakfast next to coffee. But you can also put your children at school or you at work.

Now that it's cold outside, we can turn on the ovens and make leavened dough :). I like it a lot and as you already know, I eat something sweet for breakfast next to coffee. But you can also put your children to school or you to work.

All ingredients must be at room temperature.
In a cup put the dry yeast, a teaspoon of sugar and 2 teaspoons of flour and mix them by adding 100 ml of warm milk (take from the above quantities). Cover with a towel and leave to rise for about 10 minutes.
Sift the flour into a bowl, add salt and lemon peel, then make a circle in the middle and pour the leavened yeast. Knead by hand, gradually adding warm milk mixed with sugar. Add eggs and finally melted butter and oil. We finish kneading when it doesn't stick to our hands.
Cover and put in a warm place away from drafts for about 1 hour and a half.
During this time we prepare the filling. Put the peaches cut into small pieces together with the sugar and put them in a bowl on the fire and let them boil, add the starch dissolved in a little cold water and let it boil until it thickens. Remove from the heat and let cool. When it has cooled a little, add the ground walnuts and cinnamon and mix well.
Divide the leavened dough in two and in turn spread a sheet on the work table lined with flour. Grease each sheet in turn with the above filling and roll. With a knife with a thin blade, cut slices about 2 cm thick and place them in a tray lined with baking paper.
Leave it to rise for another 10-20 minutes, then grease it with egg yolk and put it in the preheated oven over medium heat for about 20 minutes.


From the goodies of late autumn

What a great blessing all the fruits of the earth are and what a great but unspeakable joy our dear brothers who cultivate them give us!

Thank you good people for all your hard work working the land!

Thanks! Thanks! Thanks!

Yesterday, at the peasant market at the Transilvania hall in Sibiu, I found Rucola

I couldn't believe I found it and it was so affordable & # 8230

I gained 2 kg. With God's help, we'll cure the arugula.

The producer said that it will come next Saturday with the last production & # 8230

I couldn't wait to get home to make a salad from the goodies found in the market.

I made a good, good and very delicious salad

I'll take them off the cocoon and soak them overnight and then boil them.

I'm going to grind some of the beans and boil a good, good polenta.

Horseradish, from which I prepared a horseradish paste with celery

From which I baked pies & # 8230

They look darker in color because I baked them from wholemeal flours and sweetened them with dates & # 8230

I also baked a few snails with walnuts for the capricious who don't like pumpkin


Video: Slugterra Σ02 Ε08 (July 2022).


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