Snails with poppy seeds and glaze. Original buns with poppy seeds “Snails”: step-by-step recipe

Puff pastry buns with poppy seeds will suitably decorate any tea party. The slightly perceptible aroma coming from the oven during cooking will instantly fill the space of your home, and the finished flour products decorating the feast will create a warm atmosphere of home comfort. Having a package of puff pastry in our bins, in less than an hour we can prepare spectacular pastries with a bright, contrasting poppy seed layer. Quick, simple “snail buns” are a godsend for modern, busy housewives.

Ingredients:

• puff pastry - 500 g;
• poppy - 1 glass;
• butter - 2-3 tbsp. spoons;
• granulated sugar - 1/2 cup (or to taste).

For the glaze:

• water - 10 tbsp. spoon;
• granulated sugar - 5 tbsp. spoons

Delicious buns with poppy seeds, puff pastry recipe

How to make buns with poppy seeds

1. Poppy seeds, filled to the top with water, boil over low heat for about 5 minutes. Next, drain the liquid using a fine sieve. Place the poppy seeds back into the saucepan or saucepan, keep on low heat, stirring constantly.
   
2. When all the moisture has evaporated, transfer the poppy seeds to a deep bowl. Add granulated sugar and butter. By the way, you can safely vary the portion of sugar, making the buns more or, conversely, less sweet.
   
3. Using a pestle, grind the still hot poppy seeds, bringing them to maximum softening. This completes the simple filling for future buns!
   
4. Now we move on to preparing the flour base. Having defrosted in advance, roll out the puff pastry for buns with poppy seeds into a thin rectangular layer about 2 mm thick. Spread the cooled sugar-poppy seed mixture on top in an even layer.
   
5. Roll the dough into a thick and moderately tight roll, hiding the filling inside. Using a knife, cut the workpiece into equal portions 2-3 cm wide. Place on a baking sheet coated with butter, leaving free space between the future buns. Bake puff “snails” at 180 degrees for 20-30 minutes.
   
6. For the glaze, mix granulated sugar and water and simmer over low heat for about 5-10 minutes. Pour hot sweet syrup over freshly baked buns. The finished baked goods cool down almost instantly, so after removing our “snails” from the baking sheet, we can safely serve them.
   If you like sweet puff pastries with poppy seeds, we recommend that you pay attention to a similar recipe -

Very airy, soft dough and delicious poppy seed filling. They are prepared quickly and are not at all labor intensive!

Ingredients

For yeast dough:

✓ 0.5 cups hot water

✓ 0.5 cups milk

✓ 20 g fresh yeast (or 7 g dry)

✓ 50 g margarine

✓ 1 tsp. salt

✓ 2 tsp. Sahara

✓ about 1 kg of flour

For filling:

✓ 100 g poppy seeds

✓ 2 tbsp. Sahara

✓ 0.5 cups milk

For the glaze:

✓ 50 ml water

✓ 150 g powdered sugar

✓ 1 tsp. lemon juice

Recipe

We start with the dough. Mix milk with hot water, you should get a warm liquid.

Add yeast, about 400 grams of flour, mix well, cover and put in a warm place for 1.5-2 hours.

Pour this mixture into the dough, add the remaining flour and knead the dough.

Knead long and thoroughly until the dough stops sticking to your hands and the walls of the bowl.

Cover the dishes with a lid or film and a towel and place in a warm place for another 2 hours.

During this time, knead the dough 1-2 times and turn it over.

Let's prepare the filling. To do this, mix poppy seeds, milk and sugar and put on fire.

Bring to a boil, reduce heat and, stirring, cook for 5-7 minutes until the poppy seeds swell.

Cover the saucepan with a lid and set aside to cool.

Cutting the dough. Roll out the dough into a layer about 0.5 cm thick (dust the table with flour).

Distribute the poppy seed filling. Roll the dough into a roll and cut pieces 2 cm thick.

Place the rolls on a baking sheet lined with baking paper, leaving space between them.

Cover with film and a towel and leave for 40-50 minutes to proof.

Bake in an oven preheated to 180 degrees for about 30 minutes until golden brown.

Cool, covered with a towel. All that remains is to cover the “snails” with glaze.

Pour powdered sugar into water at room temperature and beat with a mixer until the powder dissolves.

At the end add lemon juice. You will get white glaze. We water our “snails” without sparing them.

The glaze hardens quickly, so it must be prepared immediately before use.

Bon appetit!

Very unusual, beautiful, fluffy, tasty “Snail” buns with poppy seeds will decorate every table and will delight loved ones and guests. Make them with our easy recipe.

Ingredients for yeast dough:

• 0.5 tbsp. hot water
• 0.5 tbsp. milk
• 20 g fresh yeast (or 7 g dry)
• 1 egg
• 50 g margarine
• 1 tsp salt
• 2 tsp Sahara
• about 1 kg flour

For filling:

• 100 g poppy seeds
• 2 tbsp. Sahara
• 0.5 tbsp. milk

For the glaze:

• 50 ml water
• 150 g powdered sugar
• 1 tsp lemon juice

Recipe for making buns:

1. Prepare the dough first. To do this, mix 0.5 tbsp in a deep container. milk, 0.5 tbsp. hot water, 20 g of fresh yeast (7 g of dry yeast can be replaced), 400 g of sifted flour, mix well, cover with a lid, put in a warm place for 1.5 - 2 hours.
2. Melt 50 g of margarine in a deep container, cool slightly, add 2 tsp. sugar, 1 tsp. salt, 1 egg, stir well.
3. Add this mixture to the prepared dough, add the remaining amount of flour, stir, knead into a soft, homogeneous dough, knead for a long time until the dough stops sticking to your hands.
4. Place the dough in a large container, cover with a lid or cling film and a towel, and leave in a warm place for 2 hours. During this time, knead the dough 1-2 times and turn over.
5. Prepare the filling. To do this, in a deep bowl, mix 100 g of poppy seeds, 0.5 tbsp. milk, 2 tbsp. sugar, stir, place the container on low heat, bring to a boil, reduce the heat and simmer for 5 - 7 minutes, stirring constantly, until the poppy seeds swell. Remove from heat, cover with a lid, and leave to cool completely.
6. Roll out the dough into a layer 0.5 cm thick, spread the poppy seed filling over the entire surface of the dough, roll it into a roll, cut into small pieces 2 cm thick.
7. Cover a baking tray with parchment paper, place the buns at some distance from each other, cover with cling film and a light towel and leave to rise for 40 - 50 minutes.
8. Preheat the oven to 180 degrees, bake the buns for half an hour until lightly golden brown.
9. Remove the finished buns from the oven, cover with a towel, and leave to cool completely.
10. Prepare the glaze. To do this, mix 50 ml of water, 150 g of powdered sugar in one container, beat with a mixer until it is completely dissolved. At the end add 1 tsp. lemon juice.
11. Pour the finished glaze generously over the snail buns, leave to harden for a while, and then serve. Bon appetit everyone!

step by step recipe with photos

It’s a pleasure to create fragrant and golden-brown pastries from puff pastry! It doesn’t take long to bake – in 15 minutes you can treat your family to a delicious dessert, serving it with freshly brewed tea or coffee. Snails made from puff pastry with cinnamon and poppy seeds will be so popular with your family that we recommend that you create several servings of this delicacy in advance, otherwise someone will be left without the additive.

This recipe is so easy and simple that you will definitely add it to your weekly planner. This is also facilitated by the fact that you can purchase frozen dough and store it in your freezer, taking it out when necessary.

Ingredients

• 250 g puff pastry without yeast
• 1 tbsp. l. ground cinnamon
• 3 tbsp. l. granulated sugar
• 1 tsp. poppy
• 1 chicken egg (for greasing the preparations)

Preparation

1. Thaw the puff pastry at room temperature, as it is sold frozen. Unwrap and cut if it is not portioned. Roll out the dough into a rectangle, lightly dusting the work surface with flour.

2. Mix granulated sugar, poppy seeds and ground cinnamon in a separate bowl. If desired, you can add a little vanilla sugar.

3. Sprinkle the prepared filling onto the dough in an even layer. There is no need to grease the dough with anything.

4. With slight pressure, roll the filling with a rolling pin several times, pressing it into the dough.

5. From either edge, roll the dough into a roll. If we twist from a wide edge, the snails will be small, but there will be a lot of them. If from a narrow edge, the roll will turn out thicker, the snails will be larger, but there will be fewer of them in number.

6. Cut the roll with a sharp knife into discs no more than 2 cm thick.

7. Cover a baking sheet with baking paper and place the pieces on it. We will not grease the paper with anything, since puff pastry contains a lot of fat. Preheat the oven to 200 degrees and place the baking sheet in the preheated appliance for 10-12 minutes. At this time, beat a chicken egg in a bowl and after the specified time, brush it over the enlarged pieces. Bake for another 2-3 minutes until golden brown.