John Myers
Nut Snails – Easy and Delicious (without Egg) – 30 Pieces of Luck
The perfect nut snails – easy and delicious (without egg) – 30 pieces of luck recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 1 packet Dry yeast
- 60 g Butter
- 200 ml Milk
- 60 g Sugar
- Salt
- 200 g Ground hazelnuts
- 100 g Almonds go
- 0,5 Teaspoon (level) Ground cinnamon
- 200 ml Cream
- 50 ml Milk
- Melt the butter in a small pot but do not brown it. Then add the 200 ml milk and also heat it up – do not boil. It must not get too hot, otherwise the yeast dough will no longer rise.
- Mix the flour with 60 g sugar, 1 pr salt and dry yeast. Add the warm butter-milk and knead a dough. It’ll take a few minutes. Then cover it well and put it at rest. My KitchenAid bowl has a lid – that’s great. The Tupperware yeast dough bowl is also great. Alternatively, use a tea towel. Let the dough rest for at least 1/2 – 1 hour.
- The amount makes 2 trays. Sheet metal (s). line with baking paper. Preheat the oven to 210 degrees top / bottom heat (if you bake the trays one after the other) or to 190 degrees convection (if you want to bake both together).
- For the nut filling: Put the cream and 50 ml milk in a small saucepan. (According to my grandma’s recipe, it is 250 ml of cream, but the usual cream cup is 200 ml and I add some milk instead). Then stir in the ground and chopped nuts, 75 g sugar, cinnamon, 1 pinch of salt and bring to the boil while stirring. Then let it cool down a bit
- (Caution: the nut filling burns easily. If that has happened, don’t scratch it with a spoon at all – then everything will taste burnt. Simply pour off the filling and try to save the pot. If the filling tastes burnt, you do it just diced apple and cinnamon / sugar as an alternative.)
- Roll out the dough about 20 cm wide and 5 mm thick. It doesn’t have to be perfect. Then spread the nut filling on it and roll it up lengthways carefully and loosely. Leave a 2 cm edge. Do not press, otherwise everything will flow out. CUT approx 1.5 cm slices with a sharp, large knife – do not press. And put the snails on the trays.
- Now bake in the preheated oven for about 12-15 minutes. You could also brush a frosting (powdered sugar plus water or lemon juice) over it. That shines nicely, but is sticky and actually nobody needs it. They taste best fresh and lukewarm. On the table and gone!
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