Coconut Kitchen

Walnut Snails from Tortilla

Ingredients – 2 servings

For the walnut filling

  • 2 pcs Tortilla wrap
  • 1–2 tablespoon Granulated Sugar
  • 1 package Vanilla Sugar
  • 0.5 teaspoon Ground cinnamon
  • 150 g Vanilla skyr
  • 80–100 g Walnut

For the glazing

  • 1 pcs Egg
  • 1 tablespoon Milk

For the topping

  • to taste Powdered Sugar

Preparation

  1. Prepare the vanilla cream. Mix the vanilla skyr with the vanilla sugar and ground cinnamon until you get a smooth, creamy filling. Divide into two parts so that each tortilla gets some.

  2. Spread the first tortilla. Place one tortilla on a clean work surface, then evenly spread half of the skyr cream on it.

  3. Prepare the walnut filling. Mix the ground walnuts with 1–2 tablespoons of granulated sugar, to taste. Evenly sprinkle half of the mixture on top of the tortilla spread with skyr.

  4. Layer with the second tortilla. Place the second tortilla on top, then gently press the layers together. Spread the remaining skyr cream on the top layer and sprinkle with the remaining sugary walnuts.

  5. Shape the snails. Cut the layered tortilla into strips about 2–3 cm wide. Carefully twist the strips, then roll them into a snail shape. Wrap the strips around each other to form a total of two large snails.

  6. Brush with egg. Place the snails on a baking sheet lined with parchment paper. Beat the egg with the milk, then lightly brush the tops of the snails with it.

  7. Bake until golden brown. Preheat the oven to 180 °C in top and bottom baking mode. Bake the snails for about 20–25 minutes, until the outside is golden brown and crispy.

  8. Serve as desired. Let cool for a few minutes, then sprinkle with powdered sugar to taste. Best served fresh and warm! One serving is one large walnut snail.

More intense walnut flavor: Use 100 g of ground walnuts.

Creamier filling: You can increase the amount of skyr to 180 g, but be careful not to make it too wet.

Careful shaping: Roll the strips so that the filling does not ooze out between the layers.

Watch the end of baking: The tortilla can brown quickly, so the 20–25 minute baking time may vary by oven.

Desserts

Walnut Snails from Tortilla

Golden-brown walnut snails made from tortillas, with vanilla skyr and cinnamon. A simple, creamy-crispy dessert ready in 30–35 minutes, for 2 large snails.

Baking
25 min
Preparation time
35 min
Difficulty
Easy
Cost
Affordable

Ingredients

2 servings
Base recipe: 2 servings.

For the walnut filling

Tortilla wrap

Tortilla wrap

2 pcs

Granulated Sugar

Granulated Sugar

1–2 tablespoon

Vanilla Sugar

Vanilla Sugar

1 package

Ground cinnamon

Ground cinnamon

0.5 teaspoon

Vanilla skyr

Vanilla skyr

150 g

Walnut

Walnut

80–100 g

For the glazing

Egg

Egg

1 pcs

Milk

Milk

1 tablespoon

For the topping

Powdered Sugar

Powdered Sugar

to taste

Let’s make it together

0 / 8 steps done

  1. 1.Prepare the vanilla cream.

    Mix the vanilla skyr with the vanilla sugar and ground cinnamon until you get a smooth, creamy filling. Divide into two parts so that each tortilla gets some.

  2. 2.Spread the first tortilla.

    Place one tortilla on a clean work surface, then evenly spread half of the skyr cream on it.

  3. 3.Prepare the walnut filling.

    Mix the ground walnuts with 1–2 tablespoons of granulated sugar, to taste. Evenly sprinkle half of the mixture on top of the tortilla spread with skyr.

  4. 4.Layer with the second tortilla.

    Place the second tortilla on top, then gently press the layers together. Spread the remaining skyr cream on the top layer and sprinkle with the remaining sugary walnuts.

  5. 5.Shape the snails.

    Cut the layered tortilla into strips about 2–3 cm wide. Carefully twist the strips, then roll them into a snail shape. Wrap the strips around each other to form a total of two large snails.

  6. 6.Brush with egg.

    Place the snails on a baking sheet lined with parchment paper. Beat the egg with the milk, then lightly brush the tops of the snails with it.

  7. 7.Bake until golden brown.

    Preheat the oven to 180 °C in top and bottom baking mode. Bake the snails for about 20–25 minutes, until the outside is golden brown and crispy.

  8. 8.Serve as desired.

    Let cool for a few minutes, then sprinkle with powdered sugar to taste. Best served fresh and warm! One serving is one large walnut snail.

Tips for the best results

01

More intense walnut flavor

Use 100 g of ground walnuts.

02

Creamier filling

You can increase the amount of skyr to 180 g, but be careful not to make it too wet.

03

Careful shaping

Roll the strips so that the filling does not ooze out between the layers.

04

Watch the end of baking

The tortilla can brown quickly, so the 20–25 minute baking time may vary by oven.

The result

Walnut Snails from Tortilla

Recipe video
coming soon.

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