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Cozonac snails with cheese

Cozonac snails with cheese


Sift the flour. In the kneading bowl, add the dry ingredients one by one.

Mix the melted butter with the warm milk, vanilla and sugar.

Put the yogurt in a bowl over the flour, eggs and then the milk with butter and sugar and orange peel. Knead a good dough until it sticks to your hands.

Leave to rise covered in a warm place until it doubles in volume.

Divide the crust into three.

Meanwhile, prepare the cheese by kneading the telemeau with sugar and vanilla (be sure to drain it), then add the eggs.

We spread a sheet by hand, sprinkle the sheet with cheese and then roll it. Cut pieces of dough and turn them on the baking sheet ready prepared in the tray.

Grease with egg yolk and ready to bake at 180 degrees for 25-30 minutes.

I also made a cake with cocoa nuts and almonds (I had left over from Greta's cake).



Useful advice

From the above it is clear that it is easy to prepare and process snails. But there are some useful things to keep in mind:

  • To check that all the mollusks are alive, place them in a container with water. After a while, the living will come out of their shells, and the dead will remain motionless
  • Snails go well with red caviar. It is best to take them out of the sink on a small piece of chopstick, pour oil with herbs on top and add a little caviar
  • Do not eat parts other than your feet, because they will do more harm than good. In addition, black curl does not possess such taste properties as the carnation portion
  • To get the shell out of the shell when you eat, there is a special fork with two teeth.

Grape snails are an incredibly healthy and tasty dish. Although it is somewhat unusual for an ordinary person, but once you try it, you can hardly forget this taste. And once you have mastered a fairly simple technique of preparing mollusks, you can often prepare them at home.


Put the yeast in a little warm sweetened milk. Add a tablespoon of flour.
Then let it rise for 10-15 minutes, in a warm place. Then add over the yeast raised, in turn, the following: milk, heated butter, 1 whole egg and a yolk, sugar and salt. Then add little by little the flour and knead the crust until it comes off the bowl.

The resulting crust is allowed to rise in the heat for about an hour or an hour and a half.

The cottage cheese is mixed with 1 whole egg and the remaining egg white, 100 gr sugar, 2 tablespoons flour, vanilla or rum essence, raisins (optional). If the cheese has a soft consistency, add 2-3 tablespoons of flour . Spread the dough so that it results in a rectangular shape 0.5 cm high, spread the cheese, then roll it like a cake and give it the shape of a snail. Leave it in the tray lined with baking paper to rise for at least 30 minutes. Grease with egg and leave in the oven for 30-40 minutes, on the right heat.

Philips Features that appeal to me: the bake function and the Yogurt function

Leave to cool then cut into slices and can be served with a cup of tea or coffee.


Snails with feta cheese and vegetables

I don't know if you've noticed so far but I love Greek flavors. I love their combinations of vegetables and feta cheese and all that Greek cuisine means. And now that summer is approaching, I can't help but think of Greece, the holidays, the sea & # 8230 so I remembered the last days of this recipe when some friends announced to visit. These appetizing and tasty snails can be served as an appetizer, along with a beer or a glass of wine.


How to prepare snails with feta cheese and vegetables

Preheat the oven to 200 degrees. Prepare a tray lined with butter / baking sheet in which to put the snails.
Prepare the puff pastry as mentioned on the package. In a bowl, mix the two eggs with the chopped feta cheese. Set it aside.

Place a pastry sheet on a hard surface and spread the cream cheese (feta bra and egg). Then take another sheet of pastry, grease it with a little butter and add the chopped olives. Carefully place the sheet over the one with the cheese. Do the same with each sheet and arrange the ingredients one by one. You will have another sheet with red peppers, another with spinach and at the end a sheet with Telemea cheese. Roll all the sheets like a newspaper and then cut the rolled puff pastry at a distance of 5-6 cm. Carefully place the puff pastry in the pan so that it is snail-shaped.

At the end, sprinkle 1/4 teaspoon of salt, pepper, garlic powder on each snail. You can grease the snails with an egg for a more appetizing look.
Bake at 200 degrees for 15 minutes or as long as necessary to turn golden.
Serve hot or at room temperature.


Ingredients for cheese rolls:

  • 1 kg of flour
  • 2 sachets of dry yeast
  • 4 eggs
  • 10 tablespoons powdered sugar
  • 300 ml of lukewarm water
  • grated peel of 2 lemons
  • 6 tablespoons oil
  • 1/2 teaspoon rum essence
  • sweet cheese & # 8211 1 pound
  • 4 eggs
  • cream 2 tbsp
  • 5 tablespoons semolina
  • 150 grams of powdered sugar
  • 100 grams of raisins
  • 1 teaspoon rum essence

For anointed & # 8211 1 or


Cozonac snails with cheese - Recipes

I really liked what Miha posted on her blog, that is, I really liked her wonderful dough, which I don't know where she discovered it from & # 8230 and I especially liked the way her cakes looked. So this weekend I said I had to try her dough, especially since Easter is coming and I have to cook something too & # 8230 I tried it and it 's great, just like she described it. So I declare that this year my cakes will be made with this dough. I tried her cinnamon rolls and Cinnamon rolls glaze. I didn't roll the dough so hard as it should have & # 8230 so they kind of unwrapped in the oven. I named them Snails with cinnamon and cheese icing.

Andingredients for Snail with cinnamon and cheese icing

  • 2 eggs
  • 10 gr. yeast
  • 60 gr. butter
  • 200 ml of milk
  • 100 gr. sugar
  • 1/2 teaspoon salt
  • orange peel
  • 550 gr flour

Preparation for Snails with cinnamon and cheese icing

Rub the yeast with a tablespoon of sugar until liquefied, then mix with 50 ml of lukewarm milk and a little flour. We obtained in this way this mayo, which we leave a little to grow, in a warm place. Then we put in the pan of the bread machine: mayonnaise, whole eggs, the rest of the sugar, the warm milk, the butter that has been melted and cooled beforehand. Then add the flour mixed with salt. We set the bread machine on the special program for kneading and leavening, without baking and then we see other things. Otherwise, knead everything until you get an elastic dough and leave it to rise in a warm place.

After we have the dough thus raised, we spread it on the table and with the rolling pin we spread a sheet about 0.5 cm thick. Then grease with butter, sprinkle with sugar and finally ground cinnamon. We then run along the length, very tight. Otherwise, the rolls will unfold when baked, which happened to me as well, as a result of which some snails came out and not rolls. So we form a roll from which we will cut 4 cm pieces with thread. Put the pieces in a tray lined with butter and flour, leave them to rise slightly in the tray, in a warm place, for about 15-20 minutes.

Incorporate a yolk into two tablespoons of milk and grease each roll on the entire surface. Then bake in the preheated oven until nicely browned.

Separately we will make the grace as follows: rub the butter with the cheese and then gradually add the powdered sugar, continuing to rub until we obtain a frothy cream. When the snails are ready, while they are still hot, pour the cheese icing over them. They are then left to cool and are absolutely more than delicious.


3 ways to prepare snails

Snail brushing

In our country, the snail has some more frequent preparations, quite far from those known in the big restaurants. The first is rasol, a new natural trend for Romanians, whether we play football, build blocks of flats, cars or marriages. We are perfectly capable of admirable compositions, but it is still more convenient for us to make, in the end, brushing. This is the form in which I also met them and I do not regret this friendship linked in early childhood. The French, the Spaniards and their other neighbors serve generous portions of up to ten shells seasoned with some flavored butter or tomato sauce. And in this case we differ somewhat in the sense that for brushing between 100 and 200 pieces of healthy snail are needed. If you are determined to make this preparation, it is a good idea to add a few carrots and a large onion to the last boiling water. Take them out of the water in which they boiled and put them in a large bowl. Separately, prepare a thin mujdei in which you add some vinegar. Pour it over the snails and mix well, well. It's nice to leave them covered for ten minutes to penetrate the aroma. Whoever wants can also put finely chopped parsley. It fits!

Bread snails

There is not much to say about the breakdown story. This meat, in addition to 200 mg of Omega 3 percent grams, contains according to the latest studies calcium, iron, a huge amount of magnesium and phosphorus, selenium and vitamin E. The 16.1% protein is placed on a healthy background, free of bad cholesterol.

Take the cared for muscles according to the story, roll them in flour and egg and put them to sizzle until they get the color crust. Does a light sauce with mayonnaise through which to spread the delicacies seem appropriate?

Boyar snails

At the meals more decorated by the Romanian boyars scattered on the hills, it was done and if they had worthy descendants, a more refined preparation of snails is made, but it digests for the slightly nauseous local stomach of the French.

For four servings you need a healthy snail net (in Romania, as you can easily see, the quantities differ as well as the units of measurement),

  • 1 healthy snail net
  • 1 packet of butter
  • 1 lemon
  • 1 bunch of green parsley
  • salt, white pepper
  • 1 glass of white wine
  • 1 tablespoon flour
  • 1 pinch of water
  • 10 tablespoons sour cream

Peel a squash, grate it and squeeze the juice.

Chop the parsley. Put the flour in a few tablespoons of water.

Melt the butter in a tincture. When the noble grease has warmed up, put the chopped onion, let it sizzle until no more drops of water are felt. Add the garlic. Now add the snail meat and let it simmer, stirring constantly. If the onion starts to change color, add a cup of water or, even better, chicken soup. After a quarter of an hour, add the wine and flour with water.

Leave the sauce to simmer over low heat and caress it with lemon juice, white pepper and salt. At the end, add the chopped parsley.

Prepare the polenta to order.

On each plate, take care of a portion of polenta, next to the meatballs with sauce and need, a spoonful of cream.

At Muscelul Câmpulungului, some people put canned snails in water with vinegar and smell them, not forgetting the garlic, of course, and enjoy a glass of brandy with them. But this is a way of life, not a dish, so I do not start telling in vain things like this. I met them in the white bowl of the sunny kitchen. I appreciated them at their true value without bowing to them, but in the end, what do we in the East know if we also eat black caviar directly from the one-kilo jar, licked from two cakes.

You can find the author of these lines, Costin Barbutz, on his Facebook page.


Cozonac snails with cheese - Recipes

Dough snails have an important advantage over meat snails and it was like bones. Nobody grimaces when they see them on the plate. On the contrary & # 8230

What you need (picture 1):
For dough:
& # 8211 500 gr. flour
& # 8211 50 ml oil
& # 8211 200 ml milk
& # 8211 25 gr yeast
& # 8211 3 tablespoons sugar
& # 8211 orange free
& # 8211 grated peel of a lemon
& # 8211 2 eggs

For the filling:
& # 8211 500 gr sweet cheese
& # 8211 100 gr raisins
& # 8211 3 tablespoons sugar
& # 8211 1 sachet of vanilla sugar

For the above:
-a yolk
& # 8211 2 tablespoons sugar (optional, sprinkle with egg yolk)

Work plan:
& # 8211 prepare the dough. CLICK HERE for pictures
& # 8211 Dilute the yeast in a few tablespoons of warm milk with a powder of sugar.
& # 8211 Heat the remaining milk a little (it should be just warm), dissolve the sugar in it, and then add the orange peel and lemon peel.
& # 8211 we put the flour in the bowl in which we knead the crust. In the middle pour the diluted yeast, then the mixture of milk, sugar and lemon and orange peel. Knead well. Meanwhile, add the 2 eggs and, towards the end, incorporate the oil into the crust. Knead well until you get a homogeneous dough. (Picture 2)
& # 8211 let rise in a well heated room for about 1 hour. (picture 3)

For the filling, mix the sweet cheese with 4 tablespoons of sugar, the vanilla sugar, the raisins and the remaining egg plus the egg white (left over from the yolk that we need to grease over the snails). (picture 4)
& # 8211 I divided the dough into 2. Roll out each half with a rolling pin in a sheet, then cover with the cheese mixture (picture 5).
Roll, then cut the slices about 3 cm thick (picture 6).
-I placed the snails in a tray lined with baking sheet and left them to rise for another 15 minutes, then I greased them with the egg yolk (picture 7). We can sprinkle over the yolk and sugar.
We leave it in the oven well preheated, at a lower temperature until it browns (about 20-30 minutes).
& # 8211 good appetite! (picture 8)


Snails with cheese

Preparation time: 40 minutes (low complexity) Ingredients: 1 packet of pie sheets 300g sweet cheese 100g feta cheese 50g grated cheese 1 bunch green dill 1 red kapia pepper 2 green onion strands For garnish 1 egg Sesame seeds Preparation: Wash dill, onion and pepper and chop them finely. In a bowl, mix the cheeses, add the greens, onions and peppers and mix. Separately, prepare the well-beaten egg for greasing the snails. We spread the dough sheet, we distribute the cheese, on the whole surface leaving an edge of 2-3cm uncovered, which we grease with beaten egg. We roll the sheet, tightly towards the edge with egg, which has the role of gluing the roll. With a sharp knife, cut slices about 2 cm thick, which we place lying down in a tray lined with baking paper. With a brush, grease each snail with beaten egg and sprinkle sesame seeds on top. Put the tray in the preheated oven, over high heat, for 20-25 '. It can be served hot or cold, plain or with a glass of milk. Good appetite!


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