The filling is an essential element of this recipe, and the choice of ingredients can make a difference in the final taste. Mix the filling ingredients according to personal preferences, adding spices or fresh herbs for an extra flavor boost, then let the mixture sit for a few minutes so that the flavors can blend harmoniously.
For the dough, you have two options: either use a bread machine or knead by hand. If you choose to use the machine, put the ingredients in the following order: oil, warm milk in which you have dissolved the salt, yogurt, vinegar, sifted flour, egg, and egg white. Select the dedicated dough program and let it work its magic.
If you prefer the manual method, make a well in the center of the sifted flour and add the oil, warm milk, yogurt, vinegar, egg, and egg white. Using a spatula or your hands, bring the flour from the edges towards the center, kneading continuously until you obtain a smooth, elastic dough. Cover it with a clean towel and let it rest for about an hour at room temperature.
Once the dough has risen, melt the butter or margarine and let it cool slightly. On a lightly floured work surface, take the dough and divide it into 15 equal parts. Each portion will be divided into 3 pieces. Roll each piece into a round sheet the size of a plate and place them around the table. Brush the first sheet with melted butter, then place the second sheet on top and brush it again. Repeat the process with the third sheet, but do not brush it. Continue until you have used all 15 parts.
Let the dough discs rest for 30 minutes, covered with a damp cloth, so they can absorb the butter. Dust the work surface with flour and take one disc, which you will roll out into a thin, rectangular sheet. The dough will be very elastic, allowing you to achieve an almost transparent sheet without tearing.
Brush the sheet with oil, then evenly add 1-2 tablespoons of filling, leaving a 1 cm unbrushed edge. Roll the sheet into a log and coil it into a spiral shape, forming a snail. Place the snails in a baking tray lined with parchment paper. Repeat the process with all 15 discs.
Finally, brush the snails with a lightly beaten egg yolk mixed with milk for a golden and appetizing crust. Bake in a preheated oven at 180 degrees Celsius for about 30 minutes. When they are golden brown and delicious, remove them and let them cool on a rack. Serve them warm or cold, each option offering a unique and savory tasting experience.
For the dough, you have two options: either use a bread machine or knead by hand. If you choose to use the machine, put the ingredients in the following order: oil, warm milk in which you have dissolved the salt, yogurt, vinegar, sifted flour, egg, and egg white. Select the dedicated dough program and let it work its magic.
If you prefer the manual method, make a well in the center of the sifted flour and add the oil, warm milk, yogurt, vinegar, egg, and egg white. Using a spatula or your hands, bring the flour from the edges towards the center, kneading continuously until you obtain a smooth, elastic dough. Cover it with a clean towel and let it rest for about an hour at room temperature.
Once the dough has risen, melt the butter or margarine and let it cool slightly. On a lightly floured work surface, take the dough and divide it into 15 equal parts. Each portion will be divided into 3 pieces. Roll each piece into a round sheet the size of a plate and place them around the table. Brush the first sheet with melted butter, then place the second sheet on top and brush it again. Repeat the process with the third sheet, but do not brush it. Continue until you have used all 15 parts.
Let the dough discs rest for 30 minutes, covered with a damp cloth, so they can absorb the butter. Dust the work surface with flour and take one disc, which you will roll out into a thin, rectangular sheet. The dough will be very elastic, allowing you to achieve an almost transparent sheet without tearing.
Brush the sheet with oil, then evenly add 1-2 tablespoons of filling, leaving a 1 cm unbrushed edge. Roll the sheet into a log and coil it into a spiral shape, forming a snail. Place the snails in a baking tray lined with parchment paper. Repeat the process with all 15 discs.
Finally, brush the snails with a lightly beaten egg yolk mixed with milk for a golden and appetizing crust. Bake in a preheated oven at 180 degrees Celsius for about 30 minutes. When they are golden brown and delicious, remove them and let them cool on a rack. Serve them warm or cold, each option offering a unique and savory tasting experience.
Ingredients
Filling: -red currant jam or other preferred jam -ground nuts Dough: -90 g oil -230 ml warm milk -½ teaspoon salt -2 tablespoons yogurt, at room temperature -1 teaspoon vinegar -670 g flour -1 egg + 1 egg white For greasing the sheets: -175 g melted butter / margarine -oil -1 egg yolk -1 tablespoon milk