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Snails with walnuts and rosehip jam

Snails with walnuts and rosehip jam

I mixed the flour with the yeast, sugar, salt, vanilla, lemon peel, then I put the eggs.

I homogenized all the ingredients, after which, with the help of the mixer to which I attached the kneading paddles, I started to add a cube of soft butter.

Be sure to use a quality butter with a high percentage of fat.

I mixed until the butter was very well incorporated and the dough began to come off the walls of the bowl.

I kneaded the dough a little more by hand, then covered it with cling film and put it in the fridge for a few hours.

Yes, in the fridge. This dough will leaven very well in the fridge and then you will work very easily with it.

After it had fermented enough, I took the dough out of the fridge and spread a 1 cm thick sheet.

I greased with rosehip jam and sprinkled with ground walnuts.

I rolled the sheet, then I cut pieces of about 5 cm, which I placed in the tray on the baking sheet.

I let them rise for as long as I heated the oven to 200 degrees.

I put the tray in the oven for 20 minutes, on the bottom step of the oven.

For the icing, I mixed the powdered sugar with the lemon juice and glazed the snails while they were still hot.

I didn't hold back and ate one as soon as I took them out of the oven.

You do as you see fit.


Have fun !!!





  • It took
  • 450 ml milk (or mineral water for fasting)
  • 150 gr sugar
  • 25 gr of fresh yeast
  • 60 ml oil
  • 1 vanilla essence
  • 1 pinch of salt
  • 750 gr flour
  • Filling
  • 300 ml water
  • 120 gr sugar
  • 6 tablespoons breadcrumbs
  • 7 tablespoons ground walnuts
  • 4 tablespoons bitter cocoa
  • 1/2 esenta de rom
  • Syrup
  • 5-6 tablespoons sugar
  • 700 ml water
  • 1 tablespoon rum free

Prepare the dough: the milk with the sugar and a pinch of salt are put on the fire to heat a little and the sugar melts. Add the yeast and let it rise for 5-10 minutes. When the yeast has swelled, add the essence, flour little by little and knead. adding the oil. We form a soft and elastic dough that we leave to rise for 1 hour.

We prepare the cream as follows: sugar, breadcrumbs, ground walnuts, cocoa, water, put them in a saucepan and boil for 3-4 minutes on the right heat until it thickens. Leave to cool and then add the rum essence.

When the dough has risen, divide it into two pieces and spread two rectangles with the rolling pin (facalet). Divide the cream in half and spread evenly on the dough.

Roll the rectangles, cut into pieces about 3 cm each and put them in a pan greased with oil. Leave to rise for about 20-30 minutes and bake in the preheated oven for about 35 minutes.

While the snails are baking, prepare the syrup: caramelize the sugar, then add hot water and boil until the caramel melts. When it has cooled, add the rum essence. After the snails are cooked, syrup them while they are warm (not hot) .I let them cool in the pan then pour syrup with a spoon on each. Or we can dip each in the syrup. syrupy syrups, are absolutely delicious. Good job and good appetite!

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Noodles with walnuts and oven jam

Noodles with walnuts and jam in the oven & # 8211 another dessert (fasting) that reminds me of my grandmother and childhood. Noodle pudding with jam and walnuts. Baked walnut pasta. Fasting dessert recipes.

Grandma always made them from homemade noodles prepared by her and with apricot jam set for the winter. Sometimes he didn't put them in the oven but served them like that. See the recipe here of noodles with walnuts and jam.

I admit that I still pull the strings when it comes to making homemade pasta (I don't have as much free time as I would like) but every time I manage to make them I leave a portion of wide noodles aside for this preparation as well & # 8211 (recipe here). Homemade pasta is rich in eggs. Commercial pasta does not contain much eggs, so they are fasting.

Baked noodles with jam and walnuts are basically a sweet and fragrant pudding, perfect for the cold days of autumn and winter.

It is a simple and very tasty dessert. It is very good both hot and cold the next day.


Cake with jam and meringue

Easy to prepare, with few ingredients and available to anyone, but also very tasty fasting cake with nuts and jam! Fresh dough with butter, apricot jam, nuts and meringue. Lent black with jam & # 8211 Recipe VIDEO & # 8211 LaLena. Walnut cake 44 recipes: Walnut cake and dark chocolate icing, Eggplant cake with nuts and chocolate, Walnut and raisin cake, Check with. Recipes For Desserts, Cakes, Sweets, Diets.

A very simple cake to prepare, even trivial I would say & # 8211 but the taste does not distinguish it from one. The most delicious fasting cake with mineral water and jam made according to a simple recipe. Fasting cake with nuts and chocolate Diets, Desserts, Mascarpone, Food.

How to prepare the cake with plum jam and tender dough. Here is the recipe for plum jam cake. Cake recipe with plum and walnut jam in the pictures.

The cake with jam and nuts is a special cake, which reminds us of the most beautiful moments of childhood. Being a recipe with a rich history, this a. Fresh croissants with jam and walnuts. For this cake with fasting nuts you can use different types of nuts, not only the classic, Romanian ones.


Walnut macaroni (simple, fasting recipe)

This simple recipe by macaroni with walnuts it always reminds me of my childhood, of my grandparents, of the days when I played without worries. Although I am now a mother, I can't help but become a child every time I eat mewalnut carts, so in the old days.

When we were children, my brother and I remember that the only pasta recipes that were prepared at home were this and the one with cheese (see the recipe here). I can't say now which is my favorite. Both have their own charm and taste. Usually, the walnut pasta recipe was made more on fasting days over the year. And the one with the rest of the cheese.

In my childhood, cheese was a luxury, but you read that right, cheese, butter and many other ingredients that are so accessible today, at that time were a luxury for many families. So, statistically speaking, although I did not do calculations, I think both recipes were cooked proportionally the same.

Maybe even with walnuts more often because we have nuts in the yard and so we got their fruit for free and we had it at our discretion all year round. Not to mention that not only the fact that the walnut was accessible made this recipe to be prepared more often but also the fact that it is made incredibly easy.

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the place where we exchange recipes and useful tips in the kitchen
& # 8211 click HERE or on the picture to register & # 8211

So easy for a long time I hesitated to write the recipe on the blog on the grounds that it is too simple and that I have little to say about it. In addition, it is a versatile recipe in the sense that you can put as much walnut as you want and as much sugar as you like. In the past, I saved even on these ingredients, but today I prepare the recipe using them in larger quantities.

So, I think that maybe it would be better not to write a certain amount of ingredients now, but just to say what they are and how they are prepared. The rest you will adapt to your taste. If you are a big nut lover, you will put more. Or vice versa. Same with sugar. More or less. I haven't tried the honey version but of course you can use it instead of sugar without any problems. So remember, the quantities in the recipe are approximate.


Fresh croissants with jam and walnuts - Everything you need to know about the recipe

  • We prepare a leavened dough with borscht, but don't worry, the borscht doesn't feel sour in the croissants, but gives them a tender texture and an extra flavor.
  • We can prepare the dough in time and we can freeze it for up to 2 weeks. We then let it reach room temperature and we can start preparing the croissants.
  • You can also roll croissants in the classic version: spread the dough in a sheet 3 mm thick, then put on top a plates of 27-30 cm in diameter and cut a perfect disc. Then cut the dough disk into 8 equal parts and thus you will get perfect croissants of the same size.

  • I chose to cut the dough into 5 cm wide strips, which I rolled like sticks. These croissants seem more appetizing to me, because you can see the delicious filling.
  • When the croissants cool and reach room temperature, it's time to give them powdered sugar.
  • In the recipe for tender Cornlets with jam and walnut I chose to use Margarita sugar, a sugar preferred by the housewives in my family, a sugar with tradition, which you can now find in many presentations: caster sugar, gelling sugar and several varieties of powdered sugar, from the classic to the extra fine or in the grinder , perfect for garnishing cakes.

Ingredients for 50-60 pieces Fresh donuts with jam and walnuts:

  • 500g flour
  • 1/2 teaspoon salt
  • a cube of yeast (25g)
  • 4 tablespoons old Margarita cough
  • grated peel of a lemon
  • the core from a vanilla pod
  • 150ml bag
  • 150ml sunflower oil
  • 400g plum magic
  • 200g coarsely ground walnuts
  • a beaten egg
  • 200g old Margarita powder for decoration

Mix the fresh yeast and the 4 tablespoons of Margaritar sugar until the yeast becomes liquid. Separately, in a saucepan, heat the borus and oil, without letting them boil. Put the flour in a large bowl, pour the mixture of borscht and oil on top, but also the yeast and vanilla. Knead a very well bound dough. We will get a fluffy dough, which we leave to rise for 3-4 hours, in a warm and dry place. After the dough has risen, work with 1/3 of the dough once. Spread the dough on the table powdered with flour or greased with a little oil. We spread a 3 mm thick sheet, which we cut into 5 cm wide strips.

Mix the plum jam with the ground walnuts. We can also add a little rum for an extra flavor. We put a thin strip of the magiun mixture on each strip of dough. Grease the edges of the dough strip with beaten egg, which will act as a glue. Roll the dough around the magiun layer.

Then cut the croissants into 2 cm pieces and place them in the tray on baking paper. We don't let them rise a second time, but we put them directly in the oven. Bake the croissants in the oven at 180 ° C for 12-15 minutes or until lightly browned on the edges. About 3 trays of croissants come out of the given quantities, so we have to bake them one by one. As we bake the croissants and the oven gets hotter, do we watch the baking time carefully, so as not to brown the croissants too much, yes?

When the croissants reach room temperature, we can give them sugar, Maragaritar powder.

The recipe for tender Cornulete with jam and walnut, so loved in my family, will definitely be one of your favorites! Keep the croissants very well in hermetically sealed pans and they can become super edible gifts for your loved ones! All you have to do is place them in cute jars, tie a Christmas-themed ribbon and… ta-da-dam..you have a great gift!


How to make these snails with cocoa cream the recipe for fluffy puff pastry stuffed spirals?

How to make a leavened puff pastry with butter (without eggs)

The puff pastry is made exactly as I explained here in detail. Use the same amounts and the same steps. Leave to rise until doubled.

Then spread 3 times on a large sheet, grease with butter cream with flour, fold and wrap.

After the 3rd round of packing, I obtained this wonderful dough that I left for 15-20 minutes to rest on the work table (covered with a clean towel).


Fasting croissants with walnuts and jam

I made fasting croissants with borscht last year, and although everyone praised them, I wasn't super-maximum-excited :))). So I kept trying ANOTHER recipe for fasting croissants with walnuts and jam, looking for one that would suit my heart, with which to get croissants exactly to my taste.

If you left on Saturday or you want a dessert fasting but not only, I wholeheartedly recommend it! They are so tender and good, they are not overly sweet, you can feel their texture and aroma and the work is so beautiful!

Ingredients for about 50 fasting croissants with walnuts and jam

  • 500 g white flour
  • 10 g fresh yeast
  • 1 teaspoon grated baking soda quenched in 2 tablespoons lemon juice
  • 50 ml of hot water
  • 250 margarine Union
  • a little salt (a teaspoon)
  • 100 g sugar
  • a teaspoon of grated lemon peel

For the filling

  • 200 g ground walnuts
  • 2 tablespoons sugar
  • 2 tablespoons cocoa
  • a jar of 370 g homemade plum jam

Powdered sugar for powdering at the end.

Preparation Fasting croissants with walnuts and jam

Put diced margarine in a bowl and leave it in a warm place to be soft (you can put it a little in the hot oven)

Add over it the cube of fresh yeast, the baking soda, the sugar and the grated peel, the salt and the warm water.

Mix lightly by hand until smooth, then begin to gradually add the flour, in 3-4 tranches, until you incorporate it all. The dough will be pleasant to knead, non-sticky and easy to shape. Cover it and leave it for 30 minutes at & # 8220odihna & # 8221.

If the flour has a lower or higher absorption power than the one I used, it's not a problem not to put the whole amount or to add 2-3 more tablespoons.

You take care of filling.

In a bowl put the ground walnuts, add cocoa and sugar and half the amount of jam. You start mixing. Gradually add more jam until you get a mixture like a thick paste.

Don't put the whole jar with jam from the start, I don't know how liquid your jam is and you risk getting a too soft composition.

I added exactly what I wrote, but if your jam is softer, you better put it gradually. You will see in the pictures how it should look & # 8211 related but still good to stretch.

After 30 minutes, divide the dough into 4 equal balls.

On the well-floured top, spread the first ball of dough in a round sheet (approximately) with a diameter of 20-22 cm. Help yourself to flour whenever needed.

Cut the edge nicely with a knife defining its shape, then put 2 tablespoons of the filling and spread it evenly on the surface of the sheet. Cut the round into 12 radii, then start rolling each radius from the base, forming the croissants. Transfer them to a large tray lined with baking paper.

  • Of course, you can put the filling and only at the base, with a teaspoon and roll, like the classic croissants. You choose as you prefer.

Do not throw the dough you cut from each sheet, at the end you gather it and make 4-6 more croissants.

Refrigerate the pan for 25 minutes.

Preheat the oven to 160 degrees, program with ventilation.

When it has warmed up, transfer the tray to the middle step and bake the croissants for 18-20 minutes until they start to take on a light, light color and the sole is reddish.

Leave them for a minute, then powder them abundantly with powdered sugar & # 8211 it is not necessary to roll each one through sugar, it is enough to powder.


Snails with cake dough nut

You have to try it is very good. Filling & # 8211 100 gr ground walnuts, 2 tablespoons cocoa, 1 tablespoon rum syrup, 1 teaspoon rum essence. I really like the rooster and I would use it in absolutely any recipe. The walnut snail is a traditional Banat dish that no appetiteer is allowed to miss.

It is true that something more is needed. Cinnamon rolls or snails with walnuts, so soft and delicious with the unmistakable aroma of cinnamon, filled with a generous layer of walnut tea. List of the best 18 recipes, including Snails with Walnut and Chocolate, Sweet Snails with Mac and Walnut, Snails with Walnut and Cocoa, Snails with Walnut, Snails with Walnut, Snails with. Ingredients for the filling: 2 sachets of vanilla pudding, 750ml milk, 80g sugar, 150 g ground walnuts, an egg yolk for spreading, 100g. Store in a cool, dry place. Consume, preferably, before the date written on the package. I leave here a wonderful recipe of snails with walnuts and apples suitable in the context of the holidays that knock on our door. Cakes made of leavened dough, fluffy, filled with apples flavored with cinnamon and lemon peel.

Syrup each & ldquo snail & rdquo with a tablespoon, two of syrup and sprinkle with ground walnuts mixed with sugar (you can leave them simple). Pre-fermented puff pastry, quickly frozen, with walnut filling. Cake dough, nuts, syrup. Today I had the urge and craving for some walnut snails as I once ate them in college. I was lucky enough to enjoy some snails.

A simple and easy to make fasting recipe.


Ripe apples with nuts and jam

I also put in each apple a few raisins that I kept to swell in brandy. Try !

Offffff, instead of bothering with them, you'd better have called me, I wasn't fussy, as usual.

That's exactly what ripe apples do!

How easy they are to make, now I'm surprised that I don't make ripe apples more often. I always have nuts and jam around the house and I use the oven quite often. If I activate the ventilation option I noticed that it is really efficient, so I can cook different dishes without any problem.

Can any jam be used?
I make apples with ground walnuts and honey, they come out very good, but I will try this recipe just to tell me what jam to use.

Yes, you can use any jam. I think they are very good and ripe apples with honey, I should try them too. Thanks for the idea!

With pleasure! And I thank you.

Interesting recipe, I will try too.

Dear man in the pan, it's Paula who tried many of your wonderful recipes. I also made apples with nuts and jam, but, without upset, my recipe for ripe apples with melon jam is much better. I let them cool well, and then I put them in the sweet hole. I put them in the fridge for an hour. The combination of ripe apple and melon is insane. Usually I make this sweet in winter, but not only. My three men like it very much. Anyway, I thank you once again that you exist and I look forward to other recipes. Goodbye, Paula.

Hi Paula, I am absolutely convinced that your recipe for ripe apples with melon jam is better - my ordinary jam can't "beat" that wonderful sweetness :) You already made me want it. Well, I would now eat that jam straight from the jar: D I hope to pleasantly surprise you with new recipes.


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