🍽️ Walnut Raisin Snails

Name: Walnut Raisin Snails
Total time: 30 min
Yield: 4 servings
Ingredients: 1 packet dried yeast; 20 g walnut kernels; 2 eggs; 50 ml milk; 1 tbsp rapeseed oil; 1 tbsp cane sugar; 1 pinch salt; 250 g wheat flour (Type 1050); 40 g unsulfured raisins; 2 tbsp apple juice; 80 g apples (0.5 apples); 1 pinch cinnamon

152 kcal · 30 min · 4 servings

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Ingredients

1 packet dried yeast
20 g walnut kernels
2 eggs
50 ml milk
1 tbsp rapeseed oil
1 tbsp cane sugar
1 pinch salt
250 g wheat flour (Type 1050)
40 g unsulfured raisins
2 tbsp apple juice
80 g apples (0.5 apples)
1 pinch cinnamon

Instructions

1. Dissolve the yeast in four tablespoons of lukewarm water in a small cup.
2. Finely chop the walnuts in a blender or food processor.
3. Mix one egg, milk, oil, and cane sugar in a large mixing bowl.
4. Add half of the chopped walnuts, the dissolved yeast, a pinch of salt, and the flour to the bowl.
5. Knead the ingredients into an elastic dough using a hand mixer with dough hooks.
6. Cover the bowl with a clean kitchen towel and let the dough rise for about twenty minutes.
7. Rinse the raisins in a sieve with hot water and place them in a small bowl.
8. Heat the apple juice in a small saucepan and pour it over the raisins to let them soak.
9. Thoroughly wash half an apple, halve it, remove the core, and grate the flesh finely.
10. Mix the grated apples and cinnamon into the soaked raisins.
11. Line a baking sheet with baking paper.
12. Dust the work surface with a little flour and roll out the dough with a rolling pin to approximately fifty by fifteen centimeters.
13. Spread the lukewarm apple-raisin mixture evenly over the dough.
14. Use a rubber spatula to press the filling firmly onto the dough.
15. Roll the dough up tightly starting from the long side.
16. Cut the roll into ten or twelve slices, depending on the desired number of pastries.
17. Place the snails on the baking sheet and press them together slightly.
18. Whisk the remaining egg in a cup with the rest of the walnuts.
19. Brush the dough snails with this egg-walnut mixture.
20. Let the snails rise for another fifteen minutes.
21. Preheat the oven to one hundred eighty degrees Celsius (convection: one hundred sixty degrees, gas: level two to three).
22. Bake the snails on the middle rack for about fifteen minutes until golden brown.
23. Let the pastries cool for about five minutes before serving.

Nutrition per serving

kcal: 152
Protein: 5 g · Fett/Fat: 4 g · Carbs: 23 g