Snails with Walnut and Rosehip Jam
One of my favorite childhood desserts is definitely the snails with walnut and rosehip jam. This sweet treat not only delights our taste buds but also brings a sweet and nostalgic story in every bite. The snails are perfect for an afternoon snack or a tasty dessert at a meal with friends. In this recipe, I chose a fluffy muffin dough that perfectly combines with the aromatic filling of rosehip jam and ground walnuts. And for an added freshness, a tangy lemon glaze makes everything truly special.
Preparation Time: 30 minutes
Baking Time: 20 minutes
Total Time: 50 minutes
Number of Servings: 12 snails
Ingredients:
- 500 g flour
- 5 eggs
- 50 g sugar
- 180 g soft butter (82% fat)
- 7 g dry yeast (1 packet)
- 1 packet of vanilla
- Grated zest of 1 lemon
- A pinch of salt
- 200 g rosehip jam
- 150 g ground walnuts
For the glaze:
- Juice of 1 lemon
- 100 g powdered sugar
The History of Snails
Snails are a traditional dessert, appreciated in many cultures, often associated with moments of celebration and family gatherings. Whether we find them with fillings of nuts, raisins, or jam, they symbolize the warmth and comfort of home. Each recipe may vary slightly depending on personal preferences or available ingredients, but the essence remains the same: a fluffy dough and a delicious filling.
Step by Step
1. Preparing the Dough:
Start by mixing the flour with the dry yeast, sugar, salt, vanilla, and lemon zest in a large bowl. This mixture will give the dough a pleasant aroma and a special taste.
2. Adding the Eggs:
Add the 5 eggs to the flour mixture and mix well until all ingredients are combined.
3. Incorporating the Butter:
It is essential to use quality butter with a high-fat percentage. Add a cube of soft butter, mixing with a dough hook mixer until the butter is fully incorporated and the dough starts to pull away from the sides of the bowl.
4. Manual Kneading:
Once you have a homogeneous dough, knead it gently by hand for a few minutes. This will help develop the gluten, giving the dough a fluffy texture.
5. Refrigerate to Rise:
Cover the bowl with plastic wrap and place it in the refrigerator for a few hours. This technique is ideal for allowing the dough to rise evenly and become easy to work with.
6. Forming the Snails:
After the dough has risen, take it out of the refrigerator and roll it out into a sheet about 1 cm thick on a floured surface. Spread the sheet with rosehip jam and evenly sprinkle the ground walnuts to ensure a rich filling.
7. Rolling and Cutting:
Roll the sheet tightly into a cylinder. Using a sharp knife, cut pieces about 5 cm long. Place each piece on a baking tray lined with parchment paper, leaving space between them to rise while baking.
8. Allow to Rise Again:
Let the snails rise while preheating the oven to 200°C. This will ensure that the snails will be fluffy and airy.
9. Baking:
Bake the snails for 20 minutes on the bottom rack of the oven until they turn golden and fluffy.
10. Preparing the Glaze:
In the meantime, mix the powdered sugar with the lemon juice. This tangy glaze will perfectly complement the sweetness of the snails.
11. Glazing:
As soon as the snails are ready, take them out of the oven and brush them with the lemon glaze while they are still hot. The flavors will combine, and the glaze will melt slightly, creating a delicious layer.
Practical Tips
- Flour: Choose a quality flour specifically designed for pastries to achieve a fluffy dough.
- Butter: Use butter at room temperature to ensure it incorporates easily into the dough.
- Jam: Rosehip jam can be replaced with other types of jams, such as plum or strawberry, depending on your preferences.
- Dough Texture: If the dough is too sticky, add a little more flour, but be careful not to overdo it, as it may compromise fluffiness.
- Storing the Snails: They can be kept in an airtight container for a few days, and for a fresh taste, you can reheat them in the microwave.
Delicious Combinations
Snails with walnut and rosehip jam pair wonderfully with a cup of tea or coffee, but they can also be enjoyed with a glass of cold milk or yogurt. Additionally, you can try serving them alongside vanilla ice cream to create a contrast of textures and flavors.
Frequently Asked Questions
- Can I use fresh yeast instead of dry yeast? Yes, you can use fresh yeast. Approximately 25 g of fresh yeast would be equivalent to 7 g of dry yeast.
- How can I keep the snails fluffy for longer? Make sure to keep them in an airtight container at room temperature to prevent drying out.
- What other fillings can I use? Try chocolate fillings, cream cheese, or dried fruits to create different variations of the recipe.
Conclusion
This simple yet delicious dessert is the perfect choice for any occasion. Whether you are treating yourself or preparing a sweet surprise for loved ones, snails with walnut and rosehip jam will surely bring smiles to everyone's faces. So, gather your ingredients and enjoy the cooking process! Bon appétit!
One of my favorite childhood desserts is definitely the snails with walnut and rosehip jam. This sweet treat not only delights our taste buds but also brings a sweet and nostalgic story in every bite. The snails are perfect for an afternoon snack or a tasty dessert at a meal with friends. In this recipe, I chose a fluffy muffin dough that perfectly combines with the aromatic filling of rosehip jam and ground walnuts. And for an added freshness, a tangy lemon glaze makes everything truly special.
Preparation Time: 30 minutes
Baking Time: 20 minutes
Total Time: 50 minutes
Number of Servings: 12 snails
Ingredients:
- 500 g flour
- 5 eggs
- 50 g sugar
- 180 g soft butter (82% fat)
- 7 g dry yeast (1 packet)
- 1 packet of vanilla
- Grated zest of 1 lemon
- A pinch of salt
- 200 g rosehip jam
- 150 g ground walnuts
For the glaze:
- Juice of 1 lemon
- 100 g powdered sugar
The History of Snails
Snails are a traditional dessert, appreciated in many cultures, often associated with moments of celebration and family gatherings. Whether we find them with fillings of nuts, raisins, or jam, they symbolize the warmth and comfort of home. Each recipe may vary slightly depending on personal preferences or available ingredients, but the essence remains the same: a fluffy dough and a delicious filling.
Step by Step
1. Preparing the Dough:
Start by mixing the flour with the dry yeast, sugar, salt, vanilla, and lemon zest in a large bowl. This mixture will give the dough a pleasant aroma and a special taste.
2. Adding the Eggs:
Add the 5 eggs to the flour mixture and mix well until all ingredients are combined.
3. Incorporating the Butter:
It is essential to use quality butter with a high-fat percentage. Add a cube of soft butter, mixing with a dough hook mixer until the butter is fully incorporated and the dough starts to pull away from the sides of the bowl.
4. Manual Kneading:
Once you have a homogeneous dough, knead it gently by hand for a few minutes. This will help develop the gluten, giving the dough a fluffy texture.
5. Refrigerate to Rise:
Cover the bowl with plastic wrap and place it in the refrigerator for a few hours. This technique is ideal for allowing the dough to rise evenly and become easy to work with.
6. Forming the Snails:
After the dough has risen, take it out of the refrigerator and roll it out into a sheet about 1 cm thick on a floured surface. Spread the sheet with rosehip jam and evenly sprinkle the ground walnuts to ensure a rich filling.
7. Rolling and Cutting:
Roll the sheet tightly into a cylinder. Using a sharp knife, cut pieces about 5 cm long. Place each piece on a baking tray lined with parchment paper, leaving space between them to rise while baking.
8. Allow to Rise Again:
Let the snails rise while preheating the oven to 200°C. This will ensure that the snails will be fluffy and airy.
9. Baking:
Bake the snails for 20 minutes on the bottom rack of the oven until they turn golden and fluffy.
10. Preparing the Glaze:
In the meantime, mix the powdered sugar with the lemon juice. This tangy glaze will perfectly complement the sweetness of the snails.
11. Glazing:
As soon as the snails are ready, take them out of the oven and brush them with the lemon glaze while they are still hot. The flavors will combine, and the glaze will melt slightly, creating a delicious layer.
Practical Tips
- Flour: Choose a quality flour specifically designed for pastries to achieve a fluffy dough.
- Butter: Use butter at room temperature to ensure it incorporates easily into the dough.
- Jam: Rosehip jam can be replaced with other types of jams, such as plum or strawberry, depending on your preferences.
- Dough Texture: If the dough is too sticky, add a little more flour, but be careful not to overdo it, as it may compromise fluffiness.
- Storing the Snails: They can be kept in an airtight container for a few days, and for a fresh taste, you can reheat them in the microwave.
Delicious Combinations
Snails with walnut and rosehip jam pair wonderfully with a cup of tea or coffee, but they can also be enjoyed with a glass of cold milk or yogurt. Additionally, you can try serving them alongside vanilla ice cream to create a contrast of textures and flavors.
Frequently Asked Questions
- Can I use fresh yeast instead of dry yeast? Yes, you can use fresh yeast. Approximately 25 g of fresh yeast would be equivalent to 7 g of dry yeast.
- How can I keep the snails fluffy for longer? Make sure to keep them in an airtight container at room temperature to prevent drying out.
- What other fillings can I use? Try chocolate fillings, cream cheese, or dried fruits to create different variations of the recipe.
Conclusion
This simple yet delicious dessert is the perfect choice for any occasion. Whether you are treating yourself or preparing a sweet surprise for loved ones, snails with walnut and rosehip jam will surely bring smiles to everyone's faces. So, gather your ingredients and enjoy the cooking process! Bon appétit!