When I have time for a dough recipe, I make nut snail rolls. It's not a rushed task, but it doesn't require complicated techniques either. I like that the recipe is clear and leaves no room for interpretation. Margarine and a little lard are used, which gives the dough a more tender texture than other nut snail recipes I have tried. The dough is easy to work with, and the filling is balanced in sweetness and nut flavor.
Quick Info
Total time: about 2 hours
Preparation time: 30-40 minutes (including rising)
Baking time: until golden, about 20-25 minutes/tray
Servings: 2 trays (40-48 pieces, depending on the thickness of the cut)
Difficulty: medium
Recipe type: homemade dessert, good for family or guests
Ingredients
For the dough:
- 500-600 g flour
- 2 large tablespoons sour cream (plus 1-2 extra, only if the dough is too hard)
- 250 g margarine
- 2 egg yolks
- 3 tablespoons sugar
- a little salt
- 1 heaping tablespoon lard (optional)
For the starter:
- 25 g fresh yeast
- 2 tablespoons sugar
- a little warm milk
- a little flour (to sprinkle over the starter)
For the filling:
- 300 g ground walnuts
- 150 g sugar
- 100 ml milk
- 2 egg whites
- a little sugar for beating the egg whites
Preparation method
1. Preparing the starter
In a small bowl, put the yeast with the sugar and pour warm milk over it. Mix well and sprinkle a thin layer of flour on top. Set aside for 5-10 minutes to activate the yeast. You don't need much flour, just enough to cover the surface of the liquid.
2. The dough
In a larger bowl, mix the flour with the margarine and lard. I mix by hand, like for a tart dough, until the mixture is crumbly. Make a well in the center for the egg yolks, salt, sugar, and sour cream. Pour in the risen starter and knead everything together. At first, it seems dry, but after a few minutes, it should come together. If it seems too hard, add another 1-2 tablespoons of sour cream and knead more. When it no longer sticks to your hands, cover the bowl with a cloth and let it rise for 30-40 minutes.
3. Preparing the filling
Heat the milk with the sugar in a pot over low heat until the sugar dissolves. Add the walnuts and mix. Leave on the heat until the mixture begins to thicken, not too long, just until it is thicker. Turn off the heat and let it cool completely. When cold, beat the two egg whites until stiff with a little sugar and fold them into the walnut mixture. You will get a thick cream that is easy to spread.
4. Forming the snail rolls
After rising, place the dough on a floured surface and divide it into 4 equal pieces. Work with one piece at a time, covering the rest to prevent drying out. Roll each piece into a thin sheet, but not transparent – about 3-4 mm thick. Divide the walnut filling into 4 parts to keep it proportional. Spread it over the entire surface of the sheet, leaving a 1 cm edge free on one side. Roll tightly, but without forcing, starting from the side with the filling towards the free edge. Cut the resulting roll into pieces about 2 cm thick.
5. Baking
Place the snail rolls cut side down on a baking tray lined with parchment paper. Do not crowd them, leave a little space. Put the tray in a preheated oven at 170 degrees Celsius. Bake until the snail rolls are golden (20-25 minutes, depending on the oven). They can be baked in batches if you only have one tray.
Why I make the recipe often
These nut snail rolls come out tender, do not dry out quickly, and remain good even after a day or two. The recipe uses simple ingredients that I always have at home. I like that they are not overly sweet, and the dough is not complicated to knead. I usually make them when I have guests or for family on the weekend.
Tips and variations
Tips
- If you use dry yeast, put about 7 g and mix it directly with the flour, without a separate starter.
- For tenderness, do not skip the lard if you have it on hand.
- Do not roll the sheet too thin, otherwise, the dough will tear easily when rolling.
Substitutions
- Sour cream can be replaced with full-fat yogurt, but the result will be a bit fluffier, not as tender.
- Margarine can be replaced with butter, but the final texture will be less crumbly.
Variations
- You can add raisins or a little cinnamon to the walnut filling if you want a different flavor, but the basic recipe works without.
- For a crunchier version, sprinkle granulated sugar over the snail rolls before baking.
Serving ideas
- They are good plain, alongside coffee or milk.
- They can be dusted with sugar at the end, but it's not mandatory.
Frequently asked questions
1. Can I use only butter instead of margarine and lard?
Yes, you can use only butter, but the texture will be slightly different: the dough will be fluffier and less tender. If you don't have lard, just use butter or margarine.
2. Why didn't my dough rise?
Most likely, the yeast was not active, or the milk used for the starter was too hot or too cold. Use warm milk, not hot, and check that the yeast is not expired.
3. My filling leaked during baking. Where did I go wrong?
When the filling is not completely cooled, or the egg whites are not beaten stiff enough, it can thin out. Make sure the walnut mixture is cold before adding the egg whites and that they are a firm foam.
4. How do I know when they are baked?
When they turn golden on the edges and at the bottom, they are ready. If you leave them too long, they will dry out.
5. Can I freeze them?
The nut snail rolls can be frozen after baking, but they are best fresh or the next day.
Nutritional values
The values are approximate for 1 snail roll (out of 40):
Calories: 110-130 kcal
Protein: 2 g
Carbohydrates: 9-11 g
Fats: 7-8 g
Values may vary depending on the actual weight at cutting and the ingredients used (butter vs margarine, type of sour cream, etc.). The recipe has a significant fat content due to the margarine, lard, and nuts.
Storage and reheating
After cooling, they can be stored for 2-3 days at room temperature in a closed box. If you want to keep them longer, you can freeze them, but the texture will not be as tender after thawing. I do not recommend reheating in the oven, as they can dry out. They are good at room temperature or, if you want, you can briefly heat them in the microwave.
Quick Info
Total time: about 2 hours
Preparation time: 30-40 minutes (including rising)
Baking time: until golden, about 20-25 minutes/tray
Servings: 2 trays (40-48 pieces, depending on the thickness of the cut)
Difficulty: medium
Recipe type: homemade dessert, good for family or guests
Ingredients
For the dough:
- 500-600 g flour
- 2 large tablespoons sour cream (plus 1-2 extra, only if the dough is too hard)
- 250 g margarine
- 2 egg yolks
- 3 tablespoons sugar
- a little salt
- 1 heaping tablespoon lard (optional)
For the starter:
- 25 g fresh yeast
- 2 tablespoons sugar
- a little warm milk
- a little flour (to sprinkle over the starter)
For the filling:
- 300 g ground walnuts
- 150 g sugar
- 100 ml milk
- 2 egg whites
- a little sugar for beating the egg whites
Preparation method
1. Preparing the starter
In a small bowl, put the yeast with the sugar and pour warm milk over it. Mix well and sprinkle a thin layer of flour on top. Set aside for 5-10 minutes to activate the yeast. You don't need much flour, just enough to cover the surface of the liquid.
2. The dough
In a larger bowl, mix the flour with the margarine and lard. I mix by hand, like for a tart dough, until the mixture is crumbly. Make a well in the center for the egg yolks, salt, sugar, and sour cream. Pour in the risen starter and knead everything together. At first, it seems dry, but after a few minutes, it should come together. If it seems too hard, add another 1-2 tablespoons of sour cream and knead more. When it no longer sticks to your hands, cover the bowl with a cloth and let it rise for 30-40 minutes.
3. Preparing the filling
Heat the milk with the sugar in a pot over low heat until the sugar dissolves. Add the walnuts and mix. Leave on the heat until the mixture begins to thicken, not too long, just until it is thicker. Turn off the heat and let it cool completely. When cold, beat the two egg whites until stiff with a little sugar and fold them into the walnut mixture. You will get a thick cream that is easy to spread.
4. Forming the snail rolls
After rising, place the dough on a floured surface and divide it into 4 equal pieces. Work with one piece at a time, covering the rest to prevent drying out. Roll each piece into a thin sheet, but not transparent – about 3-4 mm thick. Divide the walnut filling into 4 parts to keep it proportional. Spread it over the entire surface of the sheet, leaving a 1 cm edge free on one side. Roll tightly, but without forcing, starting from the side with the filling towards the free edge. Cut the resulting roll into pieces about 2 cm thick.
5. Baking
Place the snail rolls cut side down on a baking tray lined with parchment paper. Do not crowd them, leave a little space. Put the tray in a preheated oven at 170 degrees Celsius. Bake until the snail rolls are golden (20-25 minutes, depending on the oven). They can be baked in batches if you only have one tray.
Why I make the recipe often
These nut snail rolls come out tender, do not dry out quickly, and remain good even after a day or two. The recipe uses simple ingredients that I always have at home. I like that they are not overly sweet, and the dough is not complicated to knead. I usually make them when I have guests or for family on the weekend.
Tips and variations
Tips
- If you use dry yeast, put about 7 g and mix it directly with the flour, without a separate starter.
- For tenderness, do not skip the lard if you have it on hand.
- Do not roll the sheet too thin, otherwise, the dough will tear easily when rolling.
Substitutions
- Sour cream can be replaced with full-fat yogurt, but the result will be a bit fluffier, not as tender.
- Margarine can be replaced with butter, but the final texture will be less crumbly.
Variations
- You can add raisins or a little cinnamon to the walnut filling if you want a different flavor, but the basic recipe works without.
- For a crunchier version, sprinkle granulated sugar over the snail rolls before baking.
Serving ideas
- They are good plain, alongside coffee or milk.
- They can be dusted with sugar at the end, but it's not mandatory.
Frequently asked questions
1. Can I use only butter instead of margarine and lard?
Yes, you can use only butter, but the texture will be slightly different: the dough will be fluffier and less tender. If you don't have lard, just use butter or margarine.
2. Why didn't my dough rise?
Most likely, the yeast was not active, or the milk used for the starter was too hot or too cold. Use warm milk, not hot, and check that the yeast is not expired.
3. My filling leaked during baking. Where did I go wrong?
When the filling is not completely cooled, or the egg whites are not beaten stiff enough, it can thin out. Make sure the walnut mixture is cold before adding the egg whites and that they are a firm foam.
4. How do I know when they are baked?
When they turn golden on the edges and at the bottom, they are ready. If you leave them too long, they will dry out.
5. Can I freeze them?
The nut snail rolls can be frozen after baking, but they are best fresh or the next day.
Nutritional values
The values are approximate for 1 snail roll (out of 40):
Calories: 110-130 kcal
Protein: 2 g
Carbohydrates: 9-11 g
Fats: 7-8 g
Values may vary depending on the actual weight at cutting and the ingredients used (butter vs margarine, type of sour cream, etc.). The recipe has a significant fat content due to the margarine, lard, and nuts.
Storage and reheating
After cooling, they can be stored for 2-3 days at room temperature in a closed box. If you want to keep them longer, you can freeze them, but the texture will not be as tender after thawing. I do not recommend reheating in the oven, as they can dry out. They are good at room temperature or, if you want, you can briefly heat them in the microwave.