Puff pastry “Snails” – culinary recipes

Snail pie in a slow cooker. Cooking method

• Step 1 Boil the chicken fillet in salted water until tender and cut into small pieces.
• Step 2 Each pita bread needs to be cut into three approximately equal parts; it is convenient to cut the pita bread using kitchen scissors. For the snail you will need 5-6 pieces of pita bread.
• Step 3 In order for the pie to turn out juicy, the lavash sheets need to be greased with a mixture of mayonnaise and adjika (or ketchup).
• Step 4 Cut the cheese into small cubes and mix with chicken pieces.
• Step 5 Then spread the cheese and chicken filling onto the prepared lavash sheets, placing the filling along one of the long edges of the sheet. There is no need to add a lot of filling, because we will need to not only roll the lavash rolls, but also then roll them into a snail in a multicooker pan, and if there is a lot of filling, the rolls may tear during the formation of the snail. You will get 5-6 fairly tightly rolled rolls.
• Step 6 After the rolls are ready, you can begin to form the snail. To do this, grease the multicooker pan with vegetable oil and place the rolls in it, starting from the edge of the pan to the middle. It is not necessary to pack the rolls very tightly, because during baking the pita bread will absorb part of the filling, the rolls will swell and “press” tightly against each other. The pie is formed, all that remains is to prepare the filling and bake our beautiful snail.
• Step 7 To fill, beat eggs and a glass of kefir until smooth. Add salt and finely chopped herbs, mix everything well. Pour the resulting mixture over the cake, trying to ensure that the filling is distributed evenly. Close the multicooker lid and cook the lavash snail for 40 minutes on baking mode.
• Step 8 After finishing the baking mode, open the lid of the multicooker and remove the cake from it using the steaming rack. Transfer the snail from the pita bread to a dish and let it cool slightly, then the pie can be served.

Snail pie: 5 filling options

Snail pie is a great alternative to regular pies. There is no need to waste time and sculpt many individual products. It is enough to make several blanks and place them in the mold. You can experiment not only with the dough, but also with the filling. We offer five options at once.

Snail with minced meat

Such a pie can easily become a real decoration for any table. To prepare meat snail you will need puff pastry (0.5 kg), mixed minced meat (400 g), salt and ground black pepper (to taste), 1 egg yolk.

What we do:

1. Salt and pepper the minced meat and mix until smooth. If the mass is too thick, add a little water.
2. We take out the puff pastry and freezer, let it warm up at room temperature.
3. Roll it out on the table with a rolling pin. We cut the layer into strips, the width of which is 10 cm.
4. Place minced meat in the middle of each and connect the longitudinal sides.
5. We take a mold, grease it with oil and lay out the blanks in a roll.
6. Brush the top with beaten yolk and bake in the oven at 200˚ for 40-50 minutes.

How to cook Snail pie - best recipes and cooking tips

No matter how strange it may sound, you can use almost any dough for Snail Pie. Yeast, unleavened, butter, shortbread, puff pastry are suitable. The most important thing in technology is to skillfully roll it out into a thin layer, fill it with filling, then roll it into a “sausage” and roll it up.

For “sausages” you can use completely different fillings in one pie. For example: mashed potatoes, minced meat and finely chopped mushrooms and fried with onions. When cut, such a pie will look very exotic, and the taste will be real fireworks.

The five most commonly used ingredients in Snail Pie recipes:

The most difficult thing to work with is yeast dough. Therefore, if you are just taking your first steps in cooking, it is better to start with a simpler one: shortbread or puff pastry (you can even buy it ready-made). Both must be cooled before processing - keep in the refrigerator for at least half an hour. They roll out well and hold their shape well.

They are easy to sculpt and fasten the pieces together, which is very important for Snail pie recipes.

If you decide to experiment with yeast, be sure to wait about twenty minutes until the cake is ready to go into the oven. If it rests, it will turn out fluffier and more delicate in taste. Grease the surface well with beaten egg, vegetable or butter, and sugar syrup. The end result is a beautiful gloss.

Five fastest snail pie recipes:

As mentioned above, the fillings for Snail pie can be different, both savory and sweet. You can fill the tubes with softened dried fruits, fresh berries mixed with sugar, sliced ​​fruits, thickened jam, jam, marmalade, boiled condensed milk, and so on.

Little secrets:

• The thinner you roll out the dough for this pie, the tastier it will be.
• In order for the tubes filled with filling to better hold their shape and not unfold, after filling they need to be slightly twisted (like twisting a rope)

Snail pie: photo recipe + 8 variations of dough and filling

Snail pie is an original and delicious, but very easy to prepare pastry. You can use yeast, kefir or puff pastry and even regular pita bread. The main feature of such baking is the method of forming the workpiece. But the most important thing is that absolutely any product is suitable as a filling: in addition to fresh berries, fruits, jam and jam, you can take cheese, cottage cheese, minced meat, sausage or vegetables. It is difficult to determine the exact calorie content of a muffin, since it depends on the type of dough and the filling products used, but on average the nutritional value is about 210 kcal.

Cooking process

1. Pour the required amount of flour into a deep bowl. Add vanilla and oil. Salt. Pour in kefir. Mix the ingredients with a fork. What's next? Knead the dough by hand. It should turn out soft and elastic. In this case, there is no need to put the dough on the middle shelf of the refrigerator. Immediately roll it out into a layer, the thickness of which should not exceed 3-4 mm. It is very important.
2. Cut the dough layer into strips. The width of each of them is 6-7 cm.

1. We wash fresh cherries with tap water. Be sure to remove the seeds. Place the berries in the middle of each dough strip. It turns out to be a kind of “snake”. Sprinkle the cherries with sugar.
2. Carefully pinch the strips. Now they resemble thin rolls.
3. Take a baking dish. Coat its bottom with oil. Place strips with sweet cherry filling in a snail shape.
4. Preheat the oven. We recommend a temperature of 180 °C. Place the form and contents in the oven. The “Snail” pie (with cherries) will be baked for 40 minutes.
5. Remove the finished dessert from the mold. Sprinkle with powdered sugar. If desired, it can be replaced with coconut flakes. We wish everyone a pleasant tea party!

Cooking instructions

We take all the necessary products. Defrost the butter. Remove the pits from the cherries.

Sift the flour, add vanilla, baking powder and salt. Mix.

Cut the butter into cubes. The butter should be at room temperature, in this form it will mix better with the flour.

Grind the butter and flour into crumbs.

Pour kefir into the butter crumbs.

Knead soft dough.

Roll it out into a rectangular layer.

Cut the layer with a sharp knife into three long strips.

Place a cherry in the center of each strip.

Sprinkle evenly with sugar or powdered sugar. We mold the longitudinal edges well.

We take a mold that is suitable in size and must be round and lay out the blanks in a snail shape. We start from the wall, moving towards the center.

Depending on the size of the pan, you can make one large cake or several small ones.

Bake in the oven at 180 degrees for about 40 minutes until beautifully golden brown.

We take the finished snail out of the oven, when it cools down a little, remove it from the mold. This simple pie turns out very tender and juicy. The family will be delighted.

Snail pie made from lavash. Meat pie Snail from pita bread with minced meat

Prepare fresh minced meat for this delicious pie. You can buy a ready-made ground product or make it at home using your own meat grinder. For meat, you can use pieces of pork with layers of lard, combine beef with it, or prepare a more dietary version of the pie by using minced chicken for the filling.

Peel one onion, rinse, and then finely chop.

Scroll the second peeled onion through a meat grinder or grate it, then add it to the minced meat. The previously chopped vegetable can be combined with the filling components in their natural form or sautéed in a frying pan until transparent. Alternatively, you can add grated carrots, finely chopped sweet peppers, and a few cloves of garlic to the minced meat for the pie.

Mix the minced meat with the remaining ingredients thoroughly and add salt to taste. You can also add your favorite spices: a mixture of peppers, turmeric, herbs, etc.

Grind the pickled cucumbers using a coarse grater and add to the meat filling. If desired, this product can be replaced with pickled mushrooms. Mix the minced meat again. For greater juiciness, you can add tomato sauce or juice (50-100 ml) to the filling.

At this stage, turn on the oven to 180 degrees, it should heat up well. Unroll the thin Armenian lavash. If the sheets of the product are too long, they can be cut into two parts.

Place a sheet of lavash in front of you and spread with mayonnaise or cheese sauce.

Apply a few spoons of minced meat to the pita bread and spread the filling over the entire surface.

Roll the pita bread into a roll and set aside temporarily. Do this with all the leaves and meat filling.

To form the pie, take a round heat-resistant pan with sides. Cover the bottom with parchment. Next, place the pita rolls with minced meat in the mold, giving them the appearance of a snail. The workpieces should not fit together too tightly.

Teaser network

Prepare the fill. To do this, combine chicken eggs and sour cream in a deep bowl. Add salt and spices to taste. Mix the mixture with a whisk until smooth.

Distribute the filling over the entire surface of the pie.

Sprinkle the pie with grated cheese. Place the form with the delicious “Snail” in a preheated oven for 30-40 minutes.

Remove the finished mince pie from the oven and let it cool slightly.

Remove the Snail Pie from the pita bread with minced meat from the mold and place on a large, flat plate. Serve the appetizer on the table as an addition to the main courses or on its own with kefir or sour cream.

Video recipe

To understand every step of making snail puff pastries, watch this video! In it, the woman will tell you everything you need to know about the correct creation of custard and you will learn how easy it is to make such buns yourself. Enjoy watching!

Now you know that baking snail buns from puff pastry is not at all difficult! You just need to learn how to prepare custard correctly and that’s it. You can take ready-made dough, or you can make it yourself, according to your desire. You can whip up these buns for your family and friends, or you can serve them at the holiday table as a dessert. It is guaranteed that all guests will be surprised and delighted by such deliciousness on the table!

Do you know how to cook custard? What recipe do you use to prepare it? Have you ever tried baking buns like this? Share your answers and impressions of the recipe below in the comments, and tell us what secrets you use to make puff pastries!

Lavash pie with minced snail in the oven. Quick meat snail pie from lavash

Lavash pie with minced meat is a great opportunity to quickly and easily prepare dinner. In a short time you can prepare a hearty meal that is beautiful, tasty and appetizing.

A simple lavash pie will surprise you with its amazing taste. The combination of a thin flatbread with shredded meat will be satisfying, tender and amazingly tasty.

Lavash is an ideal base for all kinds of fillings. Try filling the sheets with meat filling, diversify the recipes with additional ingredients, sauces and spices to delight your loved ones.

Ingredients:

• ●Pita bread – 2 sheets;●Mind meat – 300 grams;●Onions – 1 piece;●Cheese – 100 grams;●Eggs – 3 pieces;●Tomato paste – 3 tablespoons;●Sour cream – 250 grams;●Oil – for frying (vegetable);●Salt - to taste;●Black pepper - to taste.

Preparation:

1.First, let's make the filling for the pie. Peel the onion and finely cut into cubes. Fry the onion in oil until translucent. Add minced meat to the fried onions. Fry the minced meat for 15-20 minutes, making sure that it is fried evenly on all sides. When frying, do not forget to stir the minced meat from time to time so that it does not burn.

2. When you notice that the minced meat is almost ready, you need to salt and pepper it, and if you wish, you can add any of your favorite spices. Then add tomato paste and stir well until it is completely distributed throughout the meat.

3. Grate the cheese on a coarse grater.

4. Place half of the fried minced meat with onions in a thin, even layer on one sheet of lavash, sprinkle with grated cheese on top, and squeeze a little mayonnaise or sour cream on top.

5. Now roll the pita bread carefully and tightly. The same thing must be done with the second pita bread.

6. Next, let's prepare the filling. Scramble the eggs, add sour cream, a little salt and beat it all until smooth.

7. Place snail-shaped lavash rolls in a greased round pan, pour egg mixture on top and place in an oven preheated to 200*C for about 20-30 minutes.

8. When the filling has completely set, the pie is ready, after which you can remove it from the oven. When serving, cut the pie into portions.

Bon appetit!

Snail Pie - 7 delicious homemade recipes

This rosy, juicy and delicious snail-shaped lavash pie with cheese and feta cheese is suitable for breakfast, afternoon tea or treating guests. It is prepared in the oven, in sour cream filling, so it turns out tender and soft. As an option, you can prepare a snail pie with meat filling: lightly fry the onions, add minced meat, spices, and salt. Bring until done (about 10 minutes). Add a couple of tomatoes, crushed to a puree, and simmer for 5 minutes until the liquid evaporates. While distributing the filling over the pita bread, sprinkle it with grated hard cheese. Otherwise follow this recipe.

Recipe: Nimble snail pies

1. Let's prepare a straight dough. Mix the sifted flour with Dr. Oetker yeast, sugar and salt. If desired, you can add a pinch of vanillin. With a sweet filling, it is advisable to add vanilla sugar.

2. Pour water into a large bowl and 1 tbsp. l. add flour mixture. After each addition, knead the dough. Flour can go from 220-230 grams. The dough should be soft, smooth and not sticky to your hands. The weight of my dough is 340 grams.

3. Pour vegetable oil (0.5 tbsp) into a bowl and turn the ball of dough. Cover the bowl with the dough with cling film or a tightly plastic bag and place in the refrigerator. I prepared the dough in the evening, and cut it and baked it in the morning.

The next day, remove the dough from the refrigerator and set it aside. We do not remove the film so that the dough does not become crusty. 4. Prepare the filling with cabbage. My filling is simple. Cut the cabbage into small shavings and grind with a pinch of salt until the juice releases.

5. Add peeled and coarsely grated carrots to the cabbage. Stew vegetables in vegetable oil until tender with the addition of salt and pepper. Do not overcook the cabbage on the stove and do not bring it to the consistency of porridge.

6. Add peeled and coarsely grated boiled eggs to the cooked cabbage. The filling is ready!

7. Remove the film from the bowl with the dough. The dough doubled in size in the refrigerator. So Dr. Oetker yeast did not let me down.

8. Divide the dough into 8 parts, ~40 grams each. Forming balls.

9. Roll each ball into a circle, Ф=10 cm. It doesn’t have to be perfect. i.e. even. Brush 4 circles with melted butter. The hardest thing in this recipe is to roll out these small circles (f 10 cm) and it is advisable not to dust the tabletop.

10. Then place 4 circles without oil on 4 oiled circles. Cover the circles with film or a dry towel and let them sit for 10 minutes until the dough soaks in oil and expands slightly.

11. Sprinkle the countertop with flour. Take one double circle at a time and carefully roll out the dough very thin, F = 30 cm. The butter-soaked dough rolls out very easily, the main thing is not to tear the circle. Grease the circle with melted butter and add 1/4 of the filling.

12. Roll the dough into a roll and twist it a little, like a spiral, just a little. If you tear the dough in the middle of the circle while rolling, tear off a piece of dough from the edge, grease it with butter or yolk and “seal” the hole with a rolling pin.

13. Form a snail.

14. We hide the tip of the dough under the snail.

15. Cover a baking sheet with baking paper and grease with oil (vegetable or butter). Place the pieces on paper, grease with melted butter and place in an oven preheated to 40 C for 15-20 minutes or until the snails increase in size by 2-2.5 times.

16. Switch the oven to 200 C. Grease the snails again with butter and place in the oven until the pies are ready, about 20 minutes. Then brush the pies with beaten yolk, sprinkle with sesame seeds and bake in the oven until golden brown.

Sweet filling with cottage cheese. Grind dry cottage cheese through a sieve. Add jam, Dr. Oetker vanilla sugar and a small egg white. Grease the dough with melted butter, then add the sweet curd mass and roll it into a roll. After proofing, brush the sweet pies immediately with beaten yolk. Enjoy your tea! The most important thing in this recipe is that the yeast does not fail. If you are not sure about yeast, then prepare the dough: 1 tsp. - yeast, 1 tsp. - sugar, 1 tbsp. l. from the total amount of flour and 50 ml from the total amount of water. Mix and allow time for a foamy cap to form. Then knead the dough, adding first the liquid and then the dry ingredients.

Culinary recipes and photo recipes

Recipe for making snail pie:

First, let's prepare the dough for the pie. To do this, you need to dilute dry yeast in preheated milk, then add sugar and salt, stir until they dissolve.

Sift part of the wheat flour into the milk-yeast suspension.

Mix the dough, pour in vegetable oil.

Add the remaining flour and knead into a sticky dough with your hands. It is advisable to lubricate your hands with vegetable oil. Place the dough in a warm place for 30-40 minutes, covered with a thick towel.

For the filling, coarsely grate hard cheese, finely chop parsley and dill, combine with grain cottage cheese, and add salt.

Divide the dough into 2 parts, roll both in turn into a rectangular layer.

Distribute half of the prepared curd and cheese filling over the surface of the rolled out layer, not reaching the edges on one wide side by 3 cm. This is done so that when twisting the layer into a roll, the filling does not fall out of the “seam”.

Roll the layer into a roll, as shown in the photo. Do the same with the second part of the dough.

Place 2 snail-shaped rolls in a greased baking dish.

Brush the snail pie with beaten egg and sprinkle with sesame seeds and cumin.

Bake this pie at a temperature of 180-200˚C for 25-30 minutes until golden brown.

Release the finished pie from the mold, cool slightly and cut into portions. Snail pie with cheese, cottage cheese and herbs is ready!

Snail pie made from puff pastry. Layered pie with chicken in the shape of a snail

Those who are passionate about home baking know that there comes a time when it seems that you have already baked all the pies you can. Moreover, household members would be happy to continue eating their already favorite pies with chicken, potatoes or cabbage. But you want something new. But there are doubts whether anyone will dare to try the cuttlefish pie that you liked so much in one New Zealand magazine. Changing not the content, but the shape of the pie is an excellent way out of the crisis of the culinary genre. You will be interested in baking it, and the family will not only be surprised by the appearance of the pie, but will also enjoy the taste they love. As an example, let's take the recipe for the most ordinary layer pie with chicken from the most trivial store-bought dough and turn it into a spiral snail pie.

Ingredients:

• 1 package of store-bought puff pastry (I used yeast dough, but you can also use regular dough),
• 1 boneless, skinless chicken breast (about 0.5 kg),
• 1 onion,
• half a carrot (optional)
• 70 g cheese.

Baking layer cake with chicken in the shape of a snail

Puff pastry in production is usually packaged either rolled into a roll or in two sheets. I have exactly these two sheets.

Remove the dough from the packaging and leave to defrost. Then we need to roll out both layers. To do this, I take a sheet of baking paper, sprinkle it with flour, lay out layers of dough and stretch them with my hands until they look like two long ribbons. The habit of stretching dough by hand has been with me since the time when I had neither a rolling pin nor a kitchen in which to store this rolling pin. You can just roll out the dough. As you wish. I’m not sure that my explanations will be clear to everyone, so for clarity, I photographed one layer as it was in the package, and the second already stretched into a ribbon.

Now we take a knife and cut our layers lengthwise into two parts. We will have four thin ribbons of dough. You can, of course, make six even thinner ribbons, but to pinch them with the filling, you will need jewelry baking art. We chose a simpler option that anyone, even a novice cook, can handle.

Preparing the filling for chicken puff pastry

Finely chop the onion, grate the carrots on a coarse grater, place in a preheated frying pan, greased with vegetable oil, and fry until the onion is transparent. Cut the chicken breast into smaller pieces (you can grind it through a meat grinder if you have time and desire), mix with onion, salt and fry for 7 minutes over medium heat. To make the filling not just tasty, but very, very tasty, we also add cheese. Grind it on a coarse grater, pour it directly into the frying pan, and stir. The cheese melts instantly. Another minute and you can remove from the heat. To distribute the filling evenly, I divide it directly in the pan into four parts. And I lay it out on a dough tape in the form of a path.

Pinching. This is very easy to do with puff pastry, not like with regular yeast dough.

We got four long sausages. Place one, seam side down, in the center of a baking sheet lined with paper and begin to roll. There is no need to press the coils particularly tightly - the dough will rise during baking.

When the first sausage is curled, pinch the second one to it and continue making curls.

This is the snail we got.

Brush the surface with egg if you want the finished cake to have a welcoming shine. For extra beauty, sprinkle the pie with poppy seeds and put it in the oven for 50 minutes. Baking temperature 180 degrees. I never tire of repeating that all ovens are different and the baking conditions in your oven may be different. Take out the finished pie. Really, handsome?

Let's cut...

Bon appetit!

Description of preparation:

You can add banana slices, raisins, or maybe something else to your taste to the apple filling! I made a pie from 250 grams of dough for one family tea party, but you can make such a pie from a whole package of dough. You will get a large and beautiful snail. I’ll tell you how to make Snail apple pie in a step-by-step recipe. Purpose: For children / Afternoon snack / Afternoon snack / Dessert Main ingredient: Fruits / Apples / Dough / Puff pastry Dish: Baking / Pies / Sweets Geography of cuisine: Russian cuisine

Source

Practical part

1. First, let's dilute the yeast using warm milk. Add sugar to the same bowl. Let the mixture sit for 10-15 minutes.
2. Break one egg into the bowl containing the yeast. Salt. Pour in 2 tbsp. l. oils Mix.
3. Now add flour. Let's start kneading the dough. When it is ready, cut it into several pieces. Each of them should be rolled out. Leave the pieces for a while so that they rise a little.
4. Let's start with the filling. We wash a piece of liver in running water. Be sure to remove large veins and films. Cut the liver into large pieces.
5. Grind the washed and peeled carrots using a grater. The onion can be cut into cubes.
6. Pour 1 tbsp into the multi-bowl. l. oils Lay out pieces of liver, chopped carrots and onions. Salt. Sprinkle with your favorite spices. Find it in the menu and start the “Extinguishing” mode. Recommended time: 60 minutes. As soon as the beep sounds, transfer the liver and vegetables to a blender for subsequent grinding. The result is a pate. Add a piece of butter to it. Turn on the blender again.
7. Roll out one part of the dough into a layer. Place liver pate on it. Sprinkle with grated cheese. Carefully wrap the filling into the dough. We pin it around the edges. You need to make 3 of these sausages.
8. Grease the multi-bowl with the remaining amount of oil (1 tbsp.). We lay out the sausages, wrapping them around the circumference - from the center to the edges. The surface of our pie must be greased with egg.
9. Pie “Snail” will take 40 minutes. prepare in the “Baking” program. That's not all. We take it out and turn it over with the brown side up. Grease with egg. Place in a steaming basket. Place it back into the slow cooker. We start the “Baking” mode for another 20 minutes. Once the process is complete, place on a flat plate. Cut into pieces. All that remains is to invite your family members to the table.

Snail with mushrooms and suluguni cheese

The dough for mushroom pie is prepared in the same way as in other cases, with the only difference being that you can reduce the amount of flour.

1. Dilute 2 tsp. dry yeast in 250 ml of warm milk, add 1 tsp. l. sugar and a pinch of salt.
2. Beat 2 eggs into the dough and stir.
3. Melt ½ stick of margarine for baking, cool so that the eggs do not curdle, pour into the dough, mix again.
4. Sift 300 g of wheat flour and pour into milk in portions, kneading the dough. It should not turn out dense, “clogged”. The amount of flour must be adjusted based on the consistency of the dough. Leave it in a warm place to rise, during which time make the filling.

Filling:

• Finely chop 300 g of white cabbage, peel one large carrot, grate it on a coarse grater;
• Heat a frying pan, pour vegetable oil into it, add vegetables. Salt, pepper, add 3 tbsp. l tomato paste, simmer covered for 20 minutes;
• Finely chop ½ bell pepper, peel and finely chop 1 onion, add to the vegetables in the pan, simmer for another 15 minutes;
• Grate 200 g of suluguni cheese on a coarse grater and add to the cooled vegetables.

Roll out the dough into thin sheets, grease them with mayonnaise, lay them out and distribute the filling evenly. Roll the dough into a roll and cut into several pieces. Form a pie in a frying pan greased with vegetable oil. Place it in a preheated room at 1800C for 35 minutes. Melt a stick of butter, pour it over the pie and place in the oven for another 8-10 minutes until golden brown.

Snail pie with cherries made from puff pastry. Great recipe for snail pie with cherries

Snail pie with cherries is a quick-to-prepare pastry with an interesting shape. The recipe for such products does not contain anything overly complicated. All you have to do is prepare a simple dough, add the filling, fold it in a special way and bake. You will receive a pie with moderate sweetness and an original arrangement of filling, which will delight relatives and friends during tea drinking.

A simple recipe for cherry snail pie

Of course, the fastest and laziest cooking option would be to buy ready-made puff pastry and frozen cherries. But if you want to pamper your family with a creation of your own, then you will need the following.

Ingredients

• butter - 200 g;
• premium wheat flour - 3 tbsp;
• baking powder - 1 tsp;
• kefir - 1 tbsp.;
• a pinch of salt;
• pitted cherries - 500 g;
• powdered sugar - 1 tbsp;
• potato or corn starch - 2 tbsp. l.

Please note that eggs and sugar are not used in this dough - so this pie is quite suitable for those on a diet. . Preparation

Preparation

The recipe for making “cherry snail” is as follows:

1. Mix flour with salt and baking powder in a container.

2. Soften the butter and add it to the flour, grind these components until crumbs form.

3. Pour in a glass of kefir and knead the dough - it should have a soft and elastic structure.

4. Roll it out into a layer about 5 mm thick (do not forget to sprinkle the work surface and rolling pin with flour so that the dough does not stick), trim the edges so that you get an even rectangle.

5. Divide the layer into several identical strips.

6. Place a row of cherries in the middle of the plate, sprinkle them with a mixture of starch and sweet powder (take up to 4 tbsp.) per 1 tbsp. for 1 row.

7. Pinch the edges of the strips and place them seam side down, place them in a round baking dish (it is better to start from the middle), forming a snail shell.

8. Preheat the oven to 200 degrees and bake the pie until cooked until it is golden brown.

After the baked goods have cooled, sprinkle the tops well with powdered sugar.

This is a simple and quick recipe for a pleasant time with a cup of tea.

Useful tips

• Do not remove starch from the recipe under any circumstances - it prevents the juice from leaking out of the cherries. The liquid takes on the consistency of jelly, which adds some pleasantness to the filling.
• If you want the berries to contain less juice, then before cooking, drain them in a colander and leave for an hour and a half.
• If you are on a diet, then you can safely treat yourself to such baked goods - you just need to reduce the amount of powdered sugar.
• It is best to sift the flour before kneading.
• The mold is covered with special parchment or greased with vegetable oil.

If you don't always succeed in baking, but often want something homemade for tea, then snail pies are what you need. They do not require special culinary skills, allowing even a novice housewife to amaze loved ones with her ability to bake pies.

Bon appetit!

Delicious pie with apples “Snail”

1. First you need to knead the dough.
Pour milk into a small saucepan and add 70 grams of butter. 2. Now place our saucepan on the stove and heat it up a little so that the oil completely dissolves. Don't forget to stir!

3. Next, pour the milk and butter into a bowl and add pressed yeast, a pinch of salt and sugar.

4. Stir the entire contents of the bowl until all the contents are completely dissolved. It is necessary to obtain a homogeneous mass.

5. After you have mixed everything, pour in the flour, continuing to knead for seven minutes. Make sure that the dough becomes elastic and does not stick to your hand.

Cooking method

• If you are limited in time, you can buy ready-made dough and prepare the cream, but if you have time, be sure to try making the dough yourself! If you follow all the rules, preparing puff pastry will take 3 days. On the first day, you need to remove 40 grams from the refrigerator in advance. butter until it comes to room temperature and knead the dough. Combine all ingredients for the dough in a mixer bowl, except for the reserved cold butter: flour, water, milk, yeast, a small level spoon of salt, sugar and soft butter. Mix with the dough hook at low speed for about 3 minutes until the dough becomes soft and homogeneous. Form it into a disk (not a ball!) with your hands, wrap it in cling film and place it in the refrigerator overnight. Cold butter 280 gr. cut into pieces about 1 cm thick and fold on parchment paper into a square with sides of 15x15 cm. Cover the top with another sheet of paper and roll out a little into a slightly larger square. Refrigerate until use

  Important: if the butter crumbles or is too soft, it is not suitable. The butter must be cold and plastic, with a fat content of at least 82%

• The next day, roll out the dough into an even square and place cold butter on the dough at an angle of 45 degrees.
• Fold the edges of the dough into the center like an envelope.
• Carefully roll out the dough in one direction into a layer 60 cm long.
• Fold the dough into three layers, placing it horizontally and visually dividing it into three equal parts. Fold one part inward, the middle third and the opposite one on top. Place in the refrigerator for 20 minutes. In culinary forums, this addition is often called a triple addition, while professional pastry chefs call it a single circle.
• We need to roll such circles 3 times. Each time you need to roll out the dough in the opposite direction, with the open edge facing you. As a result, the following procedure will be performed: roll out the dough into a layer of 60x20 cm, fold it into three layers and put it in the refrigerator for 20 minutes. Take out the dough, turn it 90 degrees, roll out the dough into a layer of 60x20 cm, fold it into three layers and put it in the refrigerator for 20 minutes. Take out the dough, turn it 90 degrees. Roll out the dough into a layer of 60x20 cm, fold in three layers and put in the refrigerator overnight. On the same day, soak the raisins in rum and leave overnight.
• On the third day you need to prepare the cream. To do this, put milk, a third of sugar (20 grams) on the fire, remove the seeds from the vanilla pod and add them to the milk along with the pod. Bring to a boil, remove from heat, cover and leave for 15 minutes. After this time, fish out the pod (it will no longer be needed) and return the milk to the fire. In a separate bowl, mix the egg and remaining sugar well with a whisk, beat by hand with a whisk until white, add starch, mix. Pour about 1/3 of the hot milk into the egg mixture, stir and pour the milk-egg mixture back into the rest of the milk.
• Cook over medium heat, without leaving, stirring all the time until thickened. Pour the cream into a bowl, cover with cling film and leave to cool. The cream is ready!
• On the third day, take out the dough and roll it into a layer of 30x90 cm. Place the cream on top in an even layer, sprinkle with raisins and roll into a roll.
• Cut the roll into circles 1-1.5 cm thick, place on a baking sheet covered with parchment paper and leave for proofing. To proof, boil a small pan of water and place it on the bottom of a cold oven. Place baking sheets with snails there. The temperature in the oven should not be higher than 30 degrees, otherwise the butter may melt and leak out of the dough. Leave the snails to proof for one hour or until the snails have doubled in size.
• Remove the snails from the oven. Increase the temperature to 170 degrees and place the buns there for about 20 minutes, cook until golden brown.
• Finished snails can be brushed with apricot jam for shine if desired. Puff pastry snails

  with raisins ready! Bon appetit!

Snail pie. Snail pie made from puff pastry.

You will need:

- 500 grams of ready-made puff pastry (you can take any - yeast or without). - 600 grams of minced turkey. - 1 large onion. - Several sprigs of fresh thyme. - Salt and ground black pepper to taste. - 1/2 eggs for brushing the pie. .- A handful of black and white sesame seeds.- Vegetable oil for frying the filling.

How to cook:

1. Finely chop the onion and fry in vegetable oil for 2 minutes until softened.

2. add the minced meat to the onion, mash it with a spatula and fry over medium heat for about 10 minutes until the minced meat sets.3. at the end add salt and pepper to taste, add thyme leaves without stems and mix the filling. By the way, thyme goes well with poultry, which is why I use it in many of my recipes. Moreover, it can be grown very easily at home in a pot.4. Roll out the dough into a long layer about 12-13 cm wide. I have purchased dough, and I’m lucky that it already comes in the form of a long layer, I just rolled it out a little wide.5. Place the minced meat filling in the middle of the dough strip along its entire length.6. roll the dough together with the filling as if you were making cinnamon rolls, using the same principle. Pinch the edge well so that nothing falls apart during baking.7. and finally, roll the resulting “Sausage” into a snail.8. Preheat the oven to 180 C. Cover a baking sheet with baking paper and place our snail on it, only upside down so that the “seam” remains at the bottom. Brush the cake with beaten egg using a brush. Sprinkle with sesame seed mixture. If you don’t have black sesame seeds, you can only get by with white ones, it’s not a big deal.9. bake the pie for 20 minutes at a temperature of 180 C. When the pie is cooked, turn off the oven and open the door slightly, let the pie sit there for a little while until the oven cools completely. Admire how ruddy and plump he is! When the pie has cooled down a little, you can cut it and serve it. Bon appetit!

Snail pie - step by step photo recipe

This recipe with step-by-step photos will definitely appeal to all cherry lovers. There really is a lot of cherry in the pie, here it dominates, wins and rules. But you can use any other filling if you wish.

In the photo recipe, the cherries are fresh; canned or frozen are also suitable. In the latter case, the berries should be completely defrosted and the juice should be strained.