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Lent snail dessert with cinnamon

Lent snail dessert with cinnamon

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The flour mixed with the salt powder is placed in the kneading bowl and a hole is made in the middle of it, in which are added: crushed yeast, sugar, vanilla, grated orange and lime peel. Pour a little warm water and mix the ingredients in the middle of the bowl until both the sugar and the yeast dissolve. Then gradually pour in the rest of the hot water and incorporate all the flour. Finally, to finish the dough and to separate it from the hands, add the two tablespoons of oil and knead until absorbed into the texture of the dough.

Cover the dough with a clean napkin and heat, in a place away from cold air currents. Leave to rise for 35-40 minutes.

Make a syrup from: water, sugar and grated orange peel. After 2 minutes of boiling, let the syrup cool and leave to wait until the snails are ready.

When the dough has doubled in volume, it is turned over on the floured plate and kneaded with a little more flour, in order to release the bubbles that formed when leavened. When the dough becomes firm and elastic, it is divided into two similar pieces.

Spread a piece of dough with the rolling pin and form a sheet with a thickness of 6-7 mm. Distribute half of the amount of brown sugar evenly on the sheet and then half of the amount of cinnamon powder. Roll the sheet with the filling inside and then cut snails 1 cm thick. Put the snails in the tray on the baking paper and repeat the same operations with the other piece of dough.

When all the snails have formed, grease them twice with the syrup prepared in advance and sprinkle with brown sugar.

Place the tray in the preheated oven at medium temperature until the snails are nicely browned. Remove the tray from the oven and when the snails have cooled, take them out of the tray and place them on a plate. They do not need to be sprinkled with powdered sugar, because they are already decorated with brown sugar.

Wash and peel the apples. Cut them into pieces. In a pan, place the apple pieces, along with the two types of sugar, stirring until the latter melts. Add the cinnamon powder.

Grease pie sheets with oil, then add the apple composition and roll until you get a kind of pipe. Roll it in the shape of a snail. Grease it on top with some oil. You can also use 1 egg for greasing, instead of oil.

Repeat the process with the pie sheets. You can garnish them with a piece of walnut in the middle of the spiral, if you want.
Grease a baking tray with oil, put the snails and bake for 20 minutes at 190 degrees Celsius.

Snails with cheese and raisins

Since there is a little yogurt left from the preparation of the pastes, I changed the composition of the dough a bit and decided to turn it into something "sweeter". Although the name bread would have been more appropriate, I called them snails because of their shape.

& # 8211 3 tablespoons Greek yogurt
& # 8211 4 tablespoons white flour 650
& # 8211 a teaspoon of honey (optional)
& # 8211 a tablespoon of cream cheese
& # 8211 raisins / cranberries / blueberries
& # 8211 cinnamon

Method of preparation:
Mix the yogurt with the cinnamon flour to taste and a teaspoon of honey until you get an elastic dough. Place it on the worktop, and if necessary, knead it with a little flour until it doesn't stick to your hand. It is stretched with a twister in a rectangle 0.5 cm thick.
Grease the dough with cream cheese and sprinkle raisins in places.
Roll the dough on the wider side of the rectangle and then cut into pieces.
I had 9 pieces.
Place on a tray lined with baking paper and bake on medium heat (160-170 gr) for 20 minutes, until nicely browned.
As for the texture, it is closer to the texture of the bread, a little crispy on the outside and soft on the inside.

Sweet snails with cinnamon

Sweet snails with cinnamon from: butter, margarine, flour, eggs, sugar, yeast, milk, cinnamon.


  • 75 g butter
  • 75 g margarine
  • 2 eggs
  • 600 g flour
  • 100 g white caster sugar
  • 10 g of yeast
  • 250 ml of milk
  • 15 g of cinnamon
  • 6 g salt
  • 220 g brown sugar

Method of preparation:

Mix milk, margarine, eggs, flour, salt, sugar and yeast. Leave to rise for 10 minutes, during which time mix the brown sugar with the cinnamon.

Spread the dough, melt 75 g butter and grease the dough, sprinkle the mixture with cinnamon.

Roll, cut into 12 pieces that are placed in the pan and leave to rise for another 30 minutes. Bake for 15 minutes or until browned, depending on the oven.

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Cinnamon snails

Cinnamon snails from: flour, yeast, sugar, eggs, milk, butter, vanilla essence, lemon peel, salt, cinnamon, nuts, apples, almonds.


For the dough:

  • 600 g flour
  • 1 cube of yeast
  • 100 g sugar
  • 4 eggs
  • 100 ml of milk
  • 150 g butter
  • 1 vanilla essence
  • grated peel of a lemon
  • 1 pinch of salt

For the filling:

  • 200 ml of sweet milk
  • 2 teaspoons cinnamon
  • 250 g sugar
  • 200 g ground nuts
  • 2-3 apples

For decoration:

Method of preparation:

Rub the yeast with a tablespoon of sugar, add lukewarm milk and two tablespoons of flour and make a mayonnaise that you let rise for 15-20 minutes.

Mix with the rest of the ingredients and knead until you get a suitable hard dough, which you leave in a warm place to leaven for about an hour.

Meanwhile, boil the milk with the sugar, cinnamon and ground walnuts until thickened. Peel and pit the apples, put them on a large grater, then add them to the walnut and cinnamon cream. Let cool.

On a plate, spread the dough on a sheet, put the walnut cream with apples on top and roll in a roll about 40-50 cm long.

Cut 12 slices and place them side by side in a round shape, greased with butter and lined with flour. Place an almond kernel on each snail and let it rise for another half an hour.

Put the form in the oven well heated for 45-50 minutes. When it cools, sprinkle it with powdered sugar.

Video: How to Make Danish Cinnamon Snails. Dessert Recipes. (May 2022).