POPPY-SEED SNAILS
To release the flavor of poppy seeds, grind them in a food processor for 30 seconds. Martha made this recipe on episode 610 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 24
Number Of Ingredients 7
Steps:
- In a small bowl, combine water and yeast. Stir until yeast dissolves.
- In the bowl of an electric mixer fitted with the dough hook, combine flour, salt, and 2 tablespoons melted butter on low speed. Add yeast mixture, and mix until well combined, about 2 minutes.
- Cover bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch dough down, shape into a rectangle, cover in plastic wrap, and place on a baking sheet. Chill for 2 hours in the refrigerator.
- Meanwhile, on a nonstick baking mat or parchment paper, roll the remaining pound of butter into an 8-inch square, between 1/8- to 1/4-inch-thick. Wrap in parchment paper, and let rest at cool room temperature, about 30 minutes.
- On a lightly floured surface, roll chilled dough into a 12-inch square. Center butter square over the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching together. Turn over dough, seam-side down. Roll into a 24-by-8-inch rectangle. Fold dough into thirds, aligning edges carefully and brushing off excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) This completes one turn.
- Repeat the process of rolling and folding once. Chill for 20 minutes, just until cold but not firm. Then repeat process twice, dusting work surface and dough generously with sugar, about 2 cups sugar total for the 2 turns. You will now have completed 4 turns. Refrigerate dough 20 minutes.
- Meanwhile, brush 24 (3 1/2-by-1 1/2-inch) ring molds with melted butter. Transfer to 2 baking sheets lined with nonstick baking mats, and set aside.
- Remove dough from refrigerator and divide in half. Sprinkle work surface and dough with half of the remaining sugar and roll out half of the dough into an 18-by-12-inch rectangle. Evenly distribute 1/2 cup of filling over the dough. (If filling with poppy seeds or nuts, you may want to sprinkle with 2 tablespoons sugar.) Roll from short side of dough creating a log. Cut crosswise into 1-inch-thick slices. Place each slice into a prepared tart ring and lightly press in place. Repeat entire process with remaining dough and filling. Cover with plastic and let rise for 40 minutes.
- Meanwhile, preheat oven to 425 degrees. Bake on the middle rack until deep, golden brown, 24 to 28 minutes. Immediately remove rings using tongs and let snails cool on a wire rack.
POPPY SEED SHORTBREAD PETTICOAT TAILS
I am a fan of shortbread, I love the crumbly, buttery goodness of shortbread. It's even pretty and trendy when poppy seeds are added into the mix. I do not suggest using a hand mixer unless you are extremely careful of the flour and powdered sugar. Please note this recipe uses a mould for shortbread.
Provided by thedailygourmet
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Cream butter in a bowl using a silicone spatula. Add confectioners' sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.
- Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.
- Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.
- Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 17.2 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 82.1 mg, Sugar 5.2 g
LITTLE SNAIL ROLLS
Snails aren't always slow. My daughter and I made these fun coiled rolls together in a half hour. Later, at the party, they disappeared even faster!
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Separate dough into 24 breadsticks. For each snail, gently roll one breadstick into an 8-in. rope. Place on an ungreased baking sheet; coil 6-1/2 in. of the rope. Slightly separate remaining portion of dough from the coil and curl upward; add two pretzel pieces for antennae., In a small bowl, beat egg yolk and water. Brush over dough. Sprinkle with poppy or sesame seeds if desired. Bake at 375° for 10-13 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 81 calories, Fat 2g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 203mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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