Snails with garlic and herbs

Garlic and Herb Snails

If you're looking for a savory appetizer that will impress, garlic and herb snails are the perfect choice! These delicious rolls are a perfect blend of flavors and textures that can turn any meal into a culinary celebration. Whether you serve them for a special occasion or simply to treat yourself, these snails are easy to prepare and are sure to become a favorite among family and friends.

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 45 minutes
Total: 2 hours 15 minutes
Servings: 12 snails

Ingredients

For the dough:
- 220 ml lukewarm milk
- 10 g fresh yeast
- 350 g flour
- 1 teaspoon salt
- 100 ml oil
- 1 egg

For the filling:
- 7-8 cloves of garlic
- 1/2 teaspoon salt
- 1 teaspoon mixed dried herbs (thyme, oregano, dill)
- 70 g butter at room temperature

Step-by-Step Instructions

Step 1: Prepare the dough

1. Dissolving the yeast: Start by warming the milk. Make sure it’s only lukewarm, not hot, to avoid killing the yeast. In a small bowl, dissolve the yeast in the lukewarm milk and set aside for 5-10 minutes until it becomes frothy. This is a sign that the yeast is active.

2. Mixing the ingredients: In a large bowl, add the flour and create a well in the center. Sprinkle the salt over the flour, then pour in the milk with the dissolved yeast. Start incorporating the flour using a spatula or wooden spoon.

3. Adding wet ingredients: When the dough begins to form, add the egg. Continue mixing until the dough becomes smooth. Finally, add the oil and knead the dough well for about 10 minutes until it is elastic and smooth.

4. Rising: Cover the bowl with a clean towel and let the dough rise in a warm place until it doubles in size (about 1 hour).

Step 2: Prepare the filling

1. Mixing the butter: While the dough is rising, prepare the filling. In a bowl, mix the butter at room temperature with the crushed garlic, salt, and herbs. Make sure to get a smooth, flavorful paste.

2. Dividing the filling: Divide the garlic butter paste into three equal parts, to use for each sheet of dough.

Step 3: Forming the snails

1. Dividing the dough: Once the dough has risen, divide it into three equal parts. Sprinkle some flour on the work surface to prevent sticking.

2. Rolling out the dough: Take each portion of dough and roll it out into a thin rectangular sheet, approximately 80 cm long. Use a rolling pin to ensure an even thickness.

3. Spreading the filling: Spread one part of the garlic butter paste over the dough sheet, leaving some to brush on top.

4. Rolling the dough: Roll the dough lengthwise, making sure it’s tight. You can use a spatula to help with the rolling.

5. Cutting the roll: Using a cutter, slice the roll lengthwise, cutting deep enough to reach halfway through. Gently pull apart the cut edges so you can form the snail.

6. Forming the snail: Twist the top cut section gently to form a snail shape. Brush a little of the remaining paste on to hold the shape.

7. Placing on the tray: Arrange the snails on a baking tray lined with parchment paper, leaving some space between them to allow for expansion during baking.

Step 4: Baking

1. Preheating the oven: Preheat the oven to 220°C.

2. Baking: Bake the snails for about 45 minutes or until golden and fluffy. Check them occasionally to ensure they brown evenly.

Practical Tips

- Yeast: Ensure your yeast is fresh for a well-risen dough. You can check the yeast's activity by adding a little sugar; if it foams, it’s good to use.
- Ingredient temperature: Use room temperature ingredients, especially the butter, to achieve a filling that’s easier to spread.
- Variations: Feel free to experiment with different herbs, adding basil, parsley, or chili for a little kick.
- Serving: These snails are best served warm but can also be enjoyed at room temperature. They pair deliciously with a fresh green salad or a creamy vegetable soup.

Nutritional Benefits

These garlic rolls are not only delicious but also nutritious. Garlic is known for its antioxidant and anti-inflammatory properties, while the herbs add a boost of vitamins and minerals. The dough, although containing carbohydrates, also provides energy, making it perfect for a snack or appetizer.

Frequently Asked Questions

- Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but make sure to use about 3 g of dry yeast for the equivalent of 10 g of fresh yeast.

- Can I freeze the snails?
Yes, you can freeze the unbaked snails. You can bake them directly from the freezer, just add a few extra minutes to the baking time.

- What drinks pair well with garlic snails?
These snails are delicious alongside a dry white wine or a craft beer. Additionally, a light herbal tea can perfectly complement the flavors.

Personal Note

Every time I make these garlic and herb snails, I’m reminded of gatherings with friends, where the enticing aroma of garlic brings us all to the table. I love to add a personal touch by incorporating a bit of fresh dill into the filling for an even bolder flavor. Try adding your favorite ingredient, and your snails will surely become a memorable delight!

So, don’t wait any longer! Put on your apron, gather your ingredients, and let the magic of cooking take over. The garlic and herb snails are waiting for you to discover their flavor!