Shortcrust Pastry Snails with Walnuts

Helena Radulovic Toffolon
3 hours ago
5 min read

Shortcrust Pastry Snails with Walnuts

Delicious Shortcrust Pastry Snails with Walnuts Recipe

Shortcrust pastry is a versatile and beloved base for many sweet and savory dishes, renowned for its crumbly texture and rich flavor. This recipe for delicious shortcrust pastry snails with walnuts brings together the delightful crunch of walnuts with the buttery goodness of pastry, creating an irresistible treat that is perfect for any occasion, whether it be a festive gathering, a cozy afternoon tea, or simply a delightful snack to enjoy at home.### IngredientsTo prepare these delectable snails, you will need the following ingredients:

- For the Shortcrust Pastry:

- 250g all-purpose flour, - 125g unsalted butter, chilled and cubed,- 75g powdered sugar, - 1 large egg yolk, - a pinch of salt, - 2-3 tablespoons cold water

- For the Filling:

- 150g walnuts, finely chopped- 100g brown sugar- 1 teaspoon ground cinnamon- 1 tablespoon honey or maple syrup- 1 tablespoon unsalted butter, melted- Zest of 1 lemon (optional for added freshness)

- For the Topping:- 1 egg, beaten (for egg wash)- A sprinkle of powdered sugar (for serving)

Instructions

Step 1:

Prepare the Shortcrust Pastry

1. In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Add the chilled, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial as it creates the flaky texture that shortcrust pastry is known for.

2. Stir in the powdered sugar, ensuring it is evenly distributed throughout the flour mixture. This will add a subtle sweetness to the pastry.

3. Add the egg yolk and mix gently. Gradually incorporate cold water, one tablespoon at a time, until the dough begins to come together. Be careful not to overwork the dough; you want it to be just combined.

4. Once the dough has formed, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps to relax the gluten, resulting in a tender pastry.

Step 2:

Prepare the Walnut Filling

1. While the pastry is chilling, prepare the walnut filling. In a mixing bowl, combine the finely chopped walnuts, brown sugar, ground cinnamon, melted butter, honey or maple syrup, and lemon zest if using. Mix well until all the ingredients are fully incorporated. The filling should be sticky yet crumbly, with the walnuts providing a delightful crunch.

Step 3:

Roll Out the Pastry

1. After the dough has chilled, preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. On a lightly floured surface, roll out the chilled pastry dough into a rectangle, approximately 3mm thick. Aim for an even thickness to ensure uniform baking.3. Spread the walnut filling evenly over the rolled-out pastry, leaving a small border around the edges. This will help to seal the snails once rolled.

Step 4:

Form the Snails

1. Starting from one long edge, carefully roll the pastry into a tight log. Take your time to ensure the filling stays intact and does not spill out.

2. Once rolled, slice the log into approximately 1.5cm thick pieces. You should have a lovely spiral of walnut filling visible in each slice.

3. Place the snails on the prepared baking sheet, leaving space between each one to allow for expansion during baking.

Step 5:

Bake the Snails

1. Brush the tops of the snails with the beaten egg to give them a beautiful golden color as they bake.

2. Bake in the preheated oven for 20-25 minutes, or until the snails are golden brown and the pastry is cooked through. Keep an eye on them to prevent over-browning.

3. Once baked, remove from the oven and allow to cool for a few minutes on the baking sheet before transferring to a wire rack.

Serving Suggestions

These shortcrust pastry snails with walnuts are delightful served warm or at room temperature. Dust with powdered sugar for an elegant touch before serving. They pair wonderfully with a cup of tea or coffee and can be enjoyed as a sweet treat throughout the day. For an extra indulgent experience, consider drizzling a bit of melted chocolate over the top or serving them with a scoop of vanilla ice cream.

Conclusion

This recipe for delicious shortcrust pastry snails with walnuts is not only easy to follow but also yields a delightful treat that is sure to impress friends and family alike. The combination of the buttery, flaky pastry with the crunchy, sweet walnut filling creates a perfect balance of flavors and textures. Whether you are an experienced baker or a novice in the kitchen, these snails are a fantastic addition to your repertoire, promising satisfaction with every bite. Enjoy the process of making them as much as the pleasure of eating them!

Ingredients: simple, total time: 75 min.

For the Dough:

70 g of fresh pork fat
70 g of powdered sugar
1 bag of vanilla sugar
1 whole egg
1 egg yolk
1 Tbsp grated lemon zest
10 g of baking powder
30–50 ml of cold milk
300 g of flour
1 handful of shredded coconut to sprinkle on the work surface// or a little flour

For the Filling:

50g of butter
1 egg white
3 Tbsp granulated sugar
150 g of ground walnuts
60 ml of cold milk
Apricot jam for spread/or other jam as desired

Preparation:

Dough:

In a large bowl, combine fresh fat (or butter), sugar, vanilla sugar, 1 egg, 1 egg yolk, and milk. Mix thoroughly. Incorporate baking powder and grated lemon zest, then gradually add flour. Start mixing with a whisk, then proceed to knead by hand.
Once a smooth, crumbly dough is achieved, cover it with plastic wrap and refrigerate for 30 minutes.
Meanwhile, prepare the filling.

Filling:

Gently warm the milk until it reaches a lukewarm temperature.
Whisk one egg white with three tablespoons of sugar until stiff peaks form. Incorporate the butter and ground nuts, blending thoroughly with a mixer. Gradually add the warmed milk, mixing until a smooth, creamy consistency is achieved for coating. Set aside.

Further processing:

Divide the cooled dough into two equal portions.
Dust the work surface with coconut flour (or wheat flour) and knead the dough to incorporate the flour.
Roll out the dough into a rectangle with a thickness of 3-4 mm using a rolling pin.
Trim the edges for a neat appearance, then spread a thin layer of 2 tablespoons of jam over the surface.
Evenly distribute half of the walnut filling over the jam.
Roll the longer side of the dough from both ends towards the center to form two smaller rolls, ensuring they are well sealed.
Place the prepared rolls onto a greased baking tray.
Repeat this process with the second portion of dough.
Pierce the dough with a toothpick. Optionally, brush with a mixture of 1 beaten egg yolk and 30 ml of milk, although this step is not mandatory.

Baking:

Bake in a toaster oven at 180°C for about 25 minutes
Cool the rolls almost and sprinkle them with powdered sugar.
Cut into slices, serve with coffee or tea.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

With the standing of the dough in the refrigerator, it is easy to form the dough.
When rolling out the dough, make sure that the work surface is lightly floured, as well as the rolling pin.
Instead of walnut filling, you can use poppy seed filling, for the filling recipe see here.
You can keep the dessert at room temperature covered with a clean cloth or in an airtight box with a lid for up to 5-6 days.