Snails sweet

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  • For the dough
  • Baker's yeast: 75 gr
  • Milk: 1 dl
  • Flour: 0.5 kg
  • Sugar: 100 gr
  • Egg: 4
  • Lemon: 1 small
  • Butter: 75 gr
  • Flour, for dusting: taste.
  • Butter: the taste.
  • Beaten egg and jelly: taste.
  • For the filling
  • Walnut: 50 gr
  • Almond kernels: 50 gr


Dissolves the baker's yeast in the milk that should be tepid. Mix, then, with flour and sugar and add 2 eggs, 2 egg yolks, rapas lemon and butter softened. Knead everything very well, hitting the mass up to stay with a consistency similar to the dough. Sprinkles with flour. With the roll, and extends the dough into a rectangle about 40x30 cm, serve it with flour to not pick up. Bar-with 30 g of butter, spreads on top, all the fruit, previously sting and, finally, sprinkles with the sugar. It wraps the mass, very carefully, in the sense of the length. Cut, then roll the dough into slices with 2 cm of thickness and places it on a tray previously greased with butter. Pincela with eggs, beaten, or only with gema. It takes to cook, about 40 minutes in the oven to 160 degrees. When the snails are cooked, remove, pincela-with jam and take off immediately.

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