Nut snails at home: recipe with photos step by step in the oven

Nut snails at home: recipe with photos step by step in the oven

Nut snails in the oven are a simple and delicious cookie that can be quickly prepared at home using a step-by-step recipe with photos.

Ingredients

• 300 g sifted flour;
• 150 g sweet sand;
• 100 ml milk;
• 50 g butter;
• 6 tbsp. l. walnuts;
• 6 tbsp. l. raisins (less possible);
• 5 g yeast;
• 2 tsp. cinnamon;
• 1 chicken egg;
• a pinch of salt.

Recipe for making a dish at home

This delicacy will appeal to both children and adults. It can be decorated with a small amount of ground cinnamon or sweet powder.

1. In a deep bowl, combine 100 g of sweet sand with yeast and a pinch of salt. Mix everything with a spoon a couple of times.
2. In a separate container, mix the egg, heated milk and 30 g of melted butter. Beat the mixture until smooth and add evenly sifted flour.
3. First, knead the dough with a spoon, and then with your hands on the work surface. As necessary, add more flour so that the mass becomes soft and does not stick to your hands.
4. Form a small ball and cover it with a clean towel. Set aside for an hour for the dough to rise. If this does not work out, we send it to a warm oven.
5. After the specified time has passed, roll out a narrow rectangular layer. Coat it with soft butter, and sprinkle the remaining sugar, ground nuts, raisins and cinnamon on top. Distribute the filling sparingly, stepping back slightly from the edge.
6. Roll the dough into a roll. Cut it into circles no more than 2 cm wide. We use only a sharp, well-sharpened knife.
7. Line a baking tray with baking paper. We place the purchased “snails” on it at a sufficient distance from each other. Coat them with yolk and sprinkle with sugar if desired.
8. Bake in the oven (180 degrees) for 20 minutes to half an hour. During this period of time, a golden crust should appear, and the core remains soft.

We recommend:

Helpful Tips:

If there are no raisins in the house, then you can use dried apricots or prunes instead. Another option is to create a filling from the consistency of different types of nuts instead of dried fruits.

Snail buns with nuts and cinnamon

Baking prepared according to the recipe below comes out airy, soft and very tender. The process of making such airy buns is incredibly simple; you just need to spend a lot of time proofing the fluffy yeast dough. Manufacturing process: Crumble fresh yeast into a suitable bowl, then pour in slightly warmed milk, then pour in half a portion of sweet sand, stir quickly and cover the dish […]

Ingredients

– ready-made mashed potatoes (165 g);

– fresh yeast (23 g);

– soft unsalted butter for dough and insides (130 g);

– low-fat drink (160 ml);

– warm milk (135 ml);

– peeled walnuts (78 g);

– cane sweet sand for dough and insides (56 g);

– high-quality sifted wheat flour (678 g);

– large raw chicken egg (one piece);

– sweet powder for design (to taste);

– table salt (to taste).

Baking prepared according to the recipe below comes out airy, soft and very tender. The process of making such airy buns is incredibly simple; you just need to spend a lot of time proofing the fluffy yeast dough.

Manufacturing process:

Crumble fresh yeast into a suitable bowl, then pour in slightly warmed milk, then pour in half a portion of sweet sand, stir quickly and cover the dish with a lid.

Remove the container with the yeast consistency for about fifteen minutes in some warm space. If the oven is already connected, then you can place the container with the yeast mixture closer to the stove, because the heat emanating from it will speed up the activation of the yeast. As soon as a high foam cap rises above the yeast consistency, you can add a little salt to the same bowl and add sifted flour.

Add a raw beaten egg, also mashed potatoes, pour in a low-fat drink. Melt half a portion of butter, send it into the same container, then knead a soft and smooth dough, cover the bowl with it with a clean cloth towel and send it closer to a warm stove. After an hour and a half, knead the dough again, then divide it into two uniform parts. Next, roll out each part of the fluffy yeast dough individually into thin layers. Melt the remaining butter in the microwave, brush the surface of both layers of dough with it, then place the walnuts in a bowl and grind them in a blender until they become very small crumbs.

Add ground cinnamon to the same bowl, as well as the remaining sweet sand, mix thoroughly, pour the spicy nut filling over both layers of dough, distribute moderately. Then roll both pieces into tight rolls, which need to be additionally cut into eight pieces. Line a large baking tray with baking paper, place snail buns with walnut and cinnamon insides on it, cover them with a cardboard towel and leave in a warm place for 40 minutes.

Once the snail buns have greatly increased in size, place the baking sheet with them in the oven, preheated to two hundred degrees. Bake the fragrant buns with nut insides for a quarter of an hour, until they are golden brown, transfer them to a beautiful dish, sprinkle with the previously sifted sweet powder and serve with tea.

Snail buns with walnuts

The essence of snail buns is a porous airy crumb, a refreshing layer of aromatic orange jam, inclusions of tasty walnuts and an appetizing appearance. These improvised cinnabons are a wonderful decoration for breakfast and an addition to a cup of awakening coffee.

Ingredients:

• flour - approximately 500 g
• vegetable oil - 60 ml
• drink – 125 ml
• fresh yeast - 10 g
• sugar - 40 g
• orange jam – 150 g
• walnuts - 50 g

How to make snail buns with walnuts

Prepare yeast dough without eggs.

1. Crumble the compressed yeast into a bowl, cover it with sweet sand, grind it and leave it aside for 5 minutes. No need to add any water to activate! The components will dissolve without the help of others and very quickly turn into liquid.

2. Immediately heat the drink and refined oil to 37–38 degrees over high heat. For savory baked goods, add a pinch of salt at this step. The drink can be replaced with yogurt.

3. Mix two watery compositions: activated yeast and fermented milk “cocktail”. Add wheat flour evenly and begin kneading.

4. Adjust the dose of flour as you work. Having achieved a soft, slightly sticky texture, roll it into a ball. Transfer to an oiled container and keep warm under a napkin for about 30–40 minutes.

5. In just over half an hour, the dough will increase in volume by 2–3 times.

6. On a surface dusted with flour, stretch out a rectangular layer about 4 mm wide.

7. Lubricate thickly with orange or other fragrant jam.

8. Scatter the walnut kernels more or less moderately over the sticky layer (we select the grinding without the help of others).

9. Based on the length of the rectangle, roll up the roll. Press firmly after each turn. Using a sharp knife, divide the “bundle” transversely in 4 cm increments.

10. Place the pieces cut side down and up inside a spacious mold, leave for another 20 minutes and place in an oven heated to 170°. Bake for 35-40 minutes.

11. Cool the buns in the mold, then decorate with chocolate glaze, sweet fondant and sifted powder.

We serve indescribably delicious snail buns with coffee, tea and other drinks.

Creator of the snail bun recipe and step-by-step photos: Anna Pavlova

Cooking snails yourself for the first time - checklist for making snails at home

People many centuries ago had the knowledge of how to cook snails deliciously. Before the advent of dishes, they were baked in dug pits, covered on top with a pile of sticks to maintain the temperature. A little later, snails were used as {live} preserves, because in the absence of water or food, the shells seal themselves, and when the necessary conditions are restored, the mollusks come back to life and they are cooked fresh.

Subtleties of cooking

The ancient Greeks and Romans considered making snail food a poor man's business. In Europe, they were grown by monks in their own gardens and prepared during Lent or Maslenitsa. Now dishes made from snails are recognized as a delicacy almost all over the world.

The first place in terms of the amount of snail meat consumed, like a couple of centuries earlier, is confidently held by the French. They know everything about how to cook snails perfectly: both at home and in expensive luxury restaurants.

Despite the derivative of the word “grape” in the name of the mollusk, the grape snail is the last thing associated with cooking. Meanwhile, the production of grape snails is practiced in almost all Asian and some European countries. Any self-respecting chef understands how to cook grape snails. But you don’t have to be a chef of the highest qualification group: you can learn how to cook shellfish at home.

Making snails is an easy process, but these dishes have their own personality:

1. You should not cook them for a long time, otherwise the meat will become very hard.
2. You shouldn’t take it out of the “houses” while it’s hot – if you let it cool slightly, the taste will be more refined and delicate.
3. Do not waste time on preliminary cleansing of the snails’ intestinal tract, because the taste of the upcoming dish depends on this.

Individuality of frozen semi-finished product

Snails have been considered a delicacy for a long time. Even simply preparing them using the most ordinary method - boiling - already means creating an extraordinary dish. Their boiled meat is considered a nutritious dish and is highly appreciated by gourmets all over the world. You can buy shellfish at any hypermarket, and some housewives even freeze them for future use without the help of others.

Before putting the snails in the freezer, you need to boil them for 5 minutes, then cover the pan with a lid, turn off the heat and let it sit for 10 minutes. Then remove with a slotted spoon to a plate, peel, wash, dry and freeze. Grape snail meat prepared in this way can be prepared in any way you like: fried or stewed.

How to clean and cook

Before starting to prepare the dishes, the snails should be cleaned. Skipping this preparation step can result in poisoning because the clams' intestinal tract may contain undigested plant debris and poop.

To clean the snails before production, they are placed in containers with holes for seven days and fed with herbs. Such food gives them a pleasant taste. After a small feeding, they are left without food for another seven days. This is necessary to cleanse the digestive tract and make the meat tastier.

And such beauty will have to be given away for food!

If you don’t want to spend 17 days preparing snail meat, then you can use other methods:

1. Keep the snails in a container with holes for a week, feeding them with herbs and remembering to spray them with liquid. Then put it in water to weed out dead specimens. The final step is to wash each snail.
2. Feed the mollusks until full on the first day, reduce the portion by half on the second day, and then do not feed them at all. After this time, wash them and cook.

The extreme option, although the fastest, is not popular, because the shellfish are not as tasty as when using the first two methods. By the way, you will have to cook longer - 5 minutes, whereas if you use a long preparation, the cooking time is reduced to one minute.

With all this, you can go in 2 ways. Slowly: the gastropods are placed in cool water with vinegar and brought to a boil over low heat, and fast, when the snails are dipped in boiling water and boiled like that.

There are a lot of methods to properly prepare the freshest snail. For example, you can create a salad, although most people simply eat them boiled with different sauces. They don’t even know how many recipes for unique snail dishes exist.

The most common recipe for beginners

So, the most common method of making snails is salad. For two regular servings (300 grams of snail meat) you will need: 1 chicken egg, 1 cucumber, mayonnaise and seasonings to taste (salt, no matter what fresh herbs and pepper).

1. Remove the boiled meat from the shells.
2. Grind the boiled egg and cucumber.
3. Finely chop the meat.
4. Mix all ingredients with mayonnaise and seasonings.

Now for a slightly more difficult, but very tasty recipe - Burgundy-style snails.

• 240 ml water;
• 1 bay leaf;
• 0.5 teaspoons of salt;
• 1 sprig of thyme;
• 30 g carrots;
• 30 grams of onion;
• 250 ml snow-white wine;
• 300-400 grams of snail meat;
• 0.5 teaspoons 3% vinegar;
• 165 g butter.

1. Pour wine and water into the pan, add salt and vinegar.
2. Finely chop the vegetables and herbs and place in a saucepan.
3. Remove the meat from the shells and place in the marinade.
4. Cook for 50 minutes.
5. Add bay leaf, cook for another 5 minutes.
6. Boil the shells in a weak soda solution and rinse with water.
7. Beat butter and garlic in a blender, add seasonings to taste.
8. Mix snail meat with garlic oil.
9. Fill the shells with the resulting consistency.
10. Bake in the oven for 5 minutes at 180°C.

Preparatory processing of the product

Culinary experts believe that when preparing shellfish, you either shouldn’t stand on ceremony at all, or you should be meticulous in creating the dish, devoting a certain number of days to it. In short, there are several options for how to properly and deliciously cook grape snails at home. It all depends on the time, interest, and capabilities of the hostess.

But no matter what manufacturing method you choose, it is important to prepare the product correctly.

• gastropods are cleaned of entrails;
• kept without food from several days to a couple of weeks, or put on a diet of grape leaves or bran and fragrant herbs;
• washed in a salted solution so that the shellfish are cleared of the remnants of the previous meal and become fragrant;
• After the snails have cooled, they are removed from the shell.

It is not necessary to boil snails before preparing recipes featuring them. It is enough to clarify where the product comes from. If from the south of Russia and in other parts of the country, then it is better to carefully clean the gastropods.

Snail diet and its effects

It is not possible to answer the question in advance whether eating grape snails will be beneficial or harmful. Everything will depend on what they used to recover. Some advise purchasing {live} mollusks in advance and either not feeding them for a certain number of days at all, or offering a menu of grape leaves.

If you have the opportunity to purchase grape snails from a fisherman who collected them with his own hands or is an intermediary in the sale, you need to ask when exactly they were collected and whether the batch is fresh. You can also collect snails yourself in parks and gardens near your home. And don’t worry about whether you can eat snails from the street, these are the same snails that you buy at the market.

The most harmless are mollusks that were collected more than 5-7 days ago. But if the date of the catch is unknown, the grape snails will need to be marinated for a number of days without food, or fed with something that is not harmful to the human diet. In addition to grape leaves, this could be a cucumber, greens like lettuce, also pieces of apples and other fruits.

The proposed food will allow you to get rid of the previous one, which is potentially unsafe for the health of those who are going to eat the grape clam. After fattening, the shellfish are placed in a container with cool water diluted with salt or apple cider vinegar. In this way, you can separate the waste from the grape snail itself and dissect it.

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