These chestnut snails are one of my favorite recipes. It’s a perfect composition made with chestnuts, cinnamon and date flour. Just try it out for yourself. You’ll be just as impressed as I am.
Chestnut snails
These snails taste simply perfect. The nutty taste of chestnuts gives these yeast pastries that certain something. Light and fluffy in texture, easy to take away and quick to enjoy.
Chestnut snails
Ingredients
- 350 g whole spelt flour
- 1 – 2 apples, approx. 150 g in total
- 220 ml soy drink
- 7 g dry yeast
- juice of one lemon
- 200 g cooked chestnuts
- 2 tsp cinnamon
- 100 g date flour
Instructions
- Wash, peel and core the apples. Cut a little smaller.
- Then mix together with the lukewarm soy drink in a blender.
- Mix the wholemeal spelt flour with the dry yeast.
- Stir in the lemon juice and apple soy liquid and then knead well.
- Cover the yeast dough and leave to rise in a warm place for approx. 1 – 2 hours until it has risen nicely and loosely.
- Chop the cooked chestnuts. Mix the cinnamon and date flour.
- Gently knead the mixture into the risen dough.
- Then take small portions of the dough, roll them on a floured surface into long strands, approx. 20 – 25 cm long, and twist them into a scroll.
- Place the snails on a baking tray lined with baking paper and leave to rise again for approx. 15 – 20 minutes.
- Then brush with lukewarm soy drink and bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 minutes.
- After baking, brush again with soy drink.
Tips
If you use fresh yeast, the dough will rise more quickly. Take 11 g of fresh yeast and first mix it with 3 tablespoons of lukewarm soy drink in a cup and then add it to the flour. Gently shape the yeast dough into strands using both hands. The strands should not be rolled out too thinly.
Interesting to know
Chestnuts are edible chestnuts. They are eaten roasted or boiled. They taste sweet and savory with a nutty note.
