Snails with cheese and cumin

Cheese and cumin snails: A special recipe for special moments

Who doesn't love a dish that combines the fluffy texture of dough with the savory filling of cheese? Cheese and cumin snails are an excellent choice for both an energizing breakfast and a delicious afternoon snack. This recipe will not only bring you satisfaction but also an explosion of flavors that will delight your taste buds. Get ready to surprise your family and friends with a simple yet characterful snack!

Preparation time: 30 minutes
Rising time: 30 minutes
Baking time: 25 minutes
Total: 1 hour and 25 minutes
Number of servings: 12 snails

Necessary ingredients

For the dough:
- 20 g butter, at room temperature
- 10 g fresh yeast
- 1 large egg
- 100 ml lukewarm milk (not hot)
- A pinch of salt
- 1 teaspoon of sugar
- 200-250 g flour type 000 or 550 (add gradually, depending on the desired consistency)

For the filling:
- 8-10 tablespoons grated cheese (preferably salty cheese, such as telemea or cottage cheese)
- 3 tablespoons sour cream
- 1 egg white
- 1 tablespoon semolina (to absorb excess moisture and give structure)

For decoration:
- 1 egg yolk (to achieve a golden crust)
- Cumin (seeds or ground, according to preference)

Recipe history

Cheese and cumin snails have a rich history, being a traditional dish in many cultures. This type of stuffed rolls has been prepared for generations, often served at festive meals or special occasions. Cumin, with its distinctive aroma, not only adds a unique taste but is also known for its digestive properties. So, we not only enjoy a delicious snack but also health benefits!

Step by step: Preparing cheese and cumin snails

1. Preparing the starter: In a small bowl, combine the yeast with a teaspoon of sugar and 50 ml of lukewarm milk. Stir gently and let it sit for 10-15 minutes until a foam forms on the surface. This step is essential, as the activated yeast will help the dough rise and become fluffy.

2. Preparing the dough: In a large bowl, add the flour, salt, the egg, the remaining lukewarm milk, and the soft butter. Pour the activated starter into the center of the mixture. Using a wooden spoon or your hands, start incorporating the ingredients until a dough forms. Then, knead the dough on a floured surface for about 8-10 minutes until it becomes elastic and smooth.

3. Rising the dough: Place the dough in a bowl greased with a little oil, cover it with a damp towel, and let it rise in a warm place for 20-30 minutes, or until it doubles in volume. Meanwhile, prepare the filling.

4. Preparing the filling: In a bowl, mix the grated cheese, sour cream, egg white, and semolina. The semolina will help absorb the excess moisture from the cheese, ensuring a consistent and savory filling. You can also use other types of cheese, depending on your preferences – goat cheese or mozzarella can add an interesting note.

5. Forming the snails: Once the dough has risen, roll it out on a floured surface into a rectangular sheet about 0.5 cm thick. Spread the cheese filling over the entire surface of the dough, leaving a 1-2 cm edge. Roll the dough tightly, being careful not to let the filling escape. Cut the roll into slices about 3-4 cm thick and shape them into snails, pinching the ends to seal the filling.

6. Preparing for baking: Place the snails in a greased and floured baking tray. Brush them with the beaten egg yolk for a golden and appetizing crust. Sprinkle cumin on top for an extra flavor.

7. Baking: Preheat the oven to 180°C (350°F) and bake the snails for 20-25 minutes, or until they become golden and fluffy. The aromas will spread throughout the house, making you eager to enjoy them!

8. Serving: These cheese and cumin snails are delicious both warm and cold. You can serve them with a glass of fresh milk, yogurt, or even with a green salad for a refreshing contrast. They are also perfect for a picnic or a snack at the office.

Tips and useful advice

- Choose the right cheese: Salty cheese is ideal for the filling, but you can experiment with sweet or flavored cheese, depending on your preferences.
- Vegan option: You can replace the butter with margarine or olive oil, and the egg can be replaced with a mixture of flaxseeds with water (1 tablespoon of ground flaxseeds with 3 tablespoons of water, left to sit for 10 minutes).
- Enriching the filling: Add chopped fresh herbs, such as dill or parsley, for an even more interesting taste.

Frequently asked questions

1. Can I use dry yeast? Yes, you can use dry yeast. Use about 3 g of dry yeast and follow the activation steps in the same way.
2. How can I tell if the dough has risen well? The dough is well-risen when it doubles in volume, and if you press lightly with your finger, a dent forms that does not immediately bounce back.
3. How long can I keep the snails? The snails keep well at room temperature for 2-3 days, but you can freeze them for longer storage.

In conclusion, cheese and cumin snails are a perfect choice for any occasion. With a simple recipe and a few basic ingredients, you will create a delicious dish that will bring joy to every meal. Don't forget to enjoy the cooking process and experiment with new ingredients! Enjoy your meal!