Mom's Walnut Snails Recipe
This Walnut snails recipe is easy to make and requires few ingredients. The result is a delicious and tender dessert best served with coffee. Enjoy!
Equipment
- Large bowl/small bowl
- Baking tray
- Parchment paper
- Roller pin
- Hand held electric mixer
Ingredients
For the dough
- 400 g organic white flour
- 100 ml melted butter (cooled a bit)
- 100 ml melted organic coconut oil (cooled a bit)
- 2 pcs egg yolks (the whites needed for the filling)
- 80 g organic coconut sugar (approx. 6-8 tbsp)
- 5 g dried yeast (approx. 1 tsp)
- ½ tsp ammonium bicarbonate
- 4-5 tbsp tepid almond milk (unsweetened)
- 1 pcs orange zest
- A pinch of rock/sea salt
For the filling
- 150 g ground walnuts
- 5-6 tbsp organic coconut sugar
- 2 tbsp organic cacao powder
- 1 tbsp ground cinnamon
- 2 pcs egg whites (beaten stiff)
- A pinch of salt (for the egg whites)
- 1 vial rum oil essence (or 2 tsp rum)
Instructions
Prepare the dough
- In a bowl, use the lukewarm milk to activate the ammonium bicarbonate first, then pour it over the yeast mixed with sugar and one tbsp of the flour quantity.
- Cover with a dry towel and allow the yeast to activate for about 20 minutes.
- Add the tepid butter and coconut oil, egg yolks, orange zest and salt and mix until all ingredients incorporate nicely.
- Add the sieved flour gradually and keep mixing using your hand.
- Cover the dough with a piece of cling film, press it down and refrigerate for about 20 minutes.
- Divide the dough in two parts and roll each in a 2-3 mm thick sheet.
Prepare the filling
- While the dough is cooling, in a bowl mix the ground walnuts with sugar, cacao powder, cinnamon and rum.
- Separately, add a pinch of salt to the egg whites and whip until stiff. Use a large bowl and start with a lower speed until the egg whites foam, then increase the speed to maximum and continue whipping until they become firm.
- Slowly incorporate the egg whites into the dry ingredients.
Prepare the snail shapes
- Preheat the oven to 180°C/356°F/Gas mark 4.
- Place parchment paper on the baking tray.
- Place half of the nut filling on the first dough sheet. Spread evenly, leaving about 2 cm filling-free at one edge.
- Roll the sheet and cut 1 cm thick slices.
- Transfer the slices onto the baking tray, leaving enough space in between them.
- Bake for 10-15 minutes or until the dough turns golden brown.
- Allow the first batch to cool and repeat the baking process until all the walnut snails are ready.
- Optionally, sprinkle with powdered sugar.
Notes
The purpose of using ammonium bicarbonate in this recipe is to make the dough tender. You will observe this if you keep the walnut snails in an airtight container or on a large plate covered with cling film for a couple of days before serving.
Enjoy!