Traditional recipes

Butterflies with walnuts, sugar and cinnamon

Butterflies with walnuts, sugar and cinnamon

A super fast and delicious fasting dessert!

  • butterflies of semi-hard wheat flour 500 g,
  • walnut kernel 300 g.,
  • sugar cough 100 g.,
  • vanilla sugar 1 sachet,
  • cinnamon 1 g.

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Butterflies with walnuts, sugar and cinnamon:

The butterflies are boiled in boiling water with a little salt, approx. 8 minutes after the first boil. Drain and pass quickly under a stream of cold water to stop boiling. Roast the walnut kernels in the preheated oven for approx. 10 minutes on low heat. Then grind together with caster sugar, vanilla sugar and cinnamon. The pasta is combined with the walnut mixture only when serving. Preferably consumed hot;)

Tips sites


lemon or orange peel can be grated over the pasta mixture.

Pasta with walnuts and sweet potatoes

For a while I kept in mind a favorite recipe from childhood, namely snails with walnuts and sugar.
I wanted to translate it into a healthy version, making a combination of wholemeal pasta, ground walnuts, sugar and coconut oil. As I like, as few ingredients as possible and everything as simple as possible.

To be honest, I didn't manage to prepare this simple version, because I saw a sweet potato, some raisins in the pantry… and that's how my recipe took on other forms.

I am very pleased with what came out, so I share it with you with great pleasure.

Ingredients (for one serving):

50-70 gr wholemeal pasta
30 gr ground walnuts
1/2 teaspoon cinnamon
3 tablespoons raisins
1 tablespoon cold pressed coconut oil
1 medium sweet potato

Peel a squash, grate it and put it in the oven in a baking tray. On medium heat, in 40 minutes it should be ready. It is important to try with a fork to see if they are well penetrated.

We boil the pasta in water with a little salt. After they are ready and drain them, add the coconut oil and mix so that they do not stick together. Then add the sweet potatoes and the rest of the ingredients.

All that remains to be done is to enjoy every flavor of the ingredients used.

Noodles with breadcrumbs and sugar childhood recipe

Noodles with breadcrumbs and sugar childhood recipe. A simple pasta recipe, cheap and fast. Noodles with breadcrumbs browned in butter and flavored with a little cinnamon. A simple, unpretentious dessert, with ingredients accessible to anyone.

Noodles with breadcrumbs and sugar my grandmother used to do it for me after I came back from play. Do you remember what it was like? We played with our friends sotron or & # 8222elastic & # 8221 and we were so captivated that we forgot that we were hungry. I would go with my grandmother to the girls and, until we washed our hands and set the table, my grandmother would quickly make some noodles with breadcrumbs. Homemade noodles I was always at home. And wide but also for the soup.

You can make these breadcrumbs with any kind of pasta you have at hand: tagliatelle, pappardelle, snails, spirals, etc. You can replace the breadcrumbs with ground walnuts (or make a mix of both). See the recipe here of noodles with walnuts and jam.

My grandmother also made me noodles with walnuts and jam in the oven & # 8211 see here.

Another pleasant childhood memory are the noodles with cheese and sour cream, sprinkled with red pieces of smoked bacon & # 8211 recipe here. He calls them & # 8222turos csusza & # 8221 & # 8211 in Hungarian.

Honestly, I forgot about some bread crumbs for a few years. Until my friend Monica from Sighisoara told me that I keep asking her children and how excited they are of this kind. That's when I remembered them. Monica, I'm kissing you

I make breadcrumbs at home, always collecting pieces of dry bread. See here how to make breadcrumbs. Of course you can buy it in stores.

That was 6 years ago and since then I also made the juniper cut with breadcrumbs and sugar. She really likes it! How else? About 2 medium portions come out of the ingredients below.

You need 500g of dried martyrs, 4 l of water, 400 g of sugar, a teaspoon of rum and vanilla essence, a sachet of vanilla sugar, a teaspoon of grated lemon and orange peel, a larger ground walnut and cinnamon to serve.

It is very simple to prepare, let's see! Bring the water to a boil with the sugar, stir a little and let it boil well. Lower the heat and then put the martyrs. Let them boil for 10 minutes.

Turn off the heat, put the lid on the pot and let it swell and cool completely. Add the grated lemon and orange peel, rum and vanilla essence and vanilla sugar. It is best to put walnuts and cinnamon when serving directly in the bowl. Thus, the syrup does not become bitter, and the nut will remain crispy.

Try this recipe in March, at the Christian Feast of the Holy 40 Martyrs.

  • 4 eggs
  • 150 g sugar
  • 150 ml oil
  • 160 g flour
  • 1 teaspoon baking powder
  • a teaspoon of salt
  • vanilla (pods, essence or vanilla sugar)
  • 100 g ground nuts
  • vanilla powdered sugar for decoration

Put eggs, sugar, salt and vanilla in a bowl. Mix the composition very well until it lightens in color and doubles in volume. Add the oil to the wire, stirring constantly and then incorporate the sifted flour together with the baking powder (use with a spatula or spoon).

The composition must be flowing but leave traces in the dough.

Cover a tray measuring 22 & # 21530 cm with baking paper, pour the dough and sprinkle the ground walnuts on top.

Preheat the oven to 180 ° C and bake the cake for 35-40 minutes. Do the toothpick test.

Remove the cake on a grill to cool completely, powder it with vanilla powdered sugar, then with a round stainless steel shape (6 cm in diameter) or cut the crescents with a glass.

With us, it barely lasted two days, even if it is a simple cake. Enjoy!

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Top: Separate the egg whites from the yolk and beat them with water. Add the sugar and then the yolks.
Add one tablespoon of flour and walnuts and baking powder.

We prepare the cream from the pudding according to the instructions.
We boil the pears in water with sugar and cinnamon.

The worktop is cut in half. We put a slice on the plate, we syrup it. We place the detachable circle from the cake shape and around the walls on the inside we place slices of pears.
We put half of the hot cream. Put the second sheet of cake and the rest of the cream. We decorate according to preference.

Let it cool for a few hours then remove the removable wall of the form. A light and cool cake resulted.

Try this video recipe too

First we prepare the filling: We clean and grate the apples on the large grater, squeeze them with the juice and put them to harden with sugar and cinnamon. When they are sufficiently hardened, remove the pan from the heat and add the ground walnuts. Let it cool until we prepare the dough

Dough: In a bowl sift the flour and sprinkle the guarantor sachet in the middle. Separately mix eggs with sugar until it melts, add osanza and mix continuously, then milk (all ingredients should be at room temperature, milk should not be heated). Pour the mixture into the flour bowl, add a pinch of salt, then start kneading the dough until it becomes compact and non-sticky, let it rest for about 15 minutes, then we can work with it.

I divided it into 3 unequal parts, depending on the size of the shape in which I baked it. I spread out a rectangular sheet, I placed the apples and I rolled them forming filled rolls, which I twisted a little and then I placed them in round shapes, I greased them with egg, I put the shapes in the oven, one by one as n- I have a large oven, approx. 30 min, the toothpick test is done.

When it is ready, take it out of the oven, dust it with sugar and if you don't have patience, eat it hot.

Walnut snails

For the filling
& # 8211 150 gr nut
& # 8211 1 egg white
& # 8211 100 gr sugar
& # 8211 juice from 1/2 lemon
& # 8211 lemon peel
& # 8211 1 esenta de rom
& # 8211 pt uns: egg yolk with 2-3 teaspoons of milk

Method of preparation Walnut snails

Knead a dough from the above ingredients. In a bowl put flour, sugar, salt, beaten eggs, orange peel and leavened yeast for 10 minutes in warm milk. Mix all the ingredients well by hand, add the melted butter and knead well until it sticks to your hand.

Leave to rise in a warm place away from drafts for about an hour.

During this time we prepare the filling.
Beat the egg whites, then add the sugar, stirring for a few more minutes. Add the peel and lemon juice, rum essence then incorporate the ground walnuts.

From the leavened dough we spread two sheets in a row, which we grease with the filling above.

We roll the sheet and cut slices about 2 cm thick

Place in the tray on baking paper and leave to rise for about 20 minutes.

Grease with egg yolk and bake at 180 degrees for 20 minutes.

Remove from the oven, let it cool a bit then remove the snails from the pan and start eating.

How do we prepare the recipe for snails with walnuts and cinnamon?

The first step is to prepare the dough.

Heat the milk a little and put the yeast over it. Stir until smooth then add egg, butter, sugar and salt.

In the obtained mixture we put the flour in a few portions and we start kneading.

At first we can use a spatula then we start kneading by hand.

The dough should not be very hard, but should not stick to your hands.

If necessary we can add 2-3 tablespoons of flour.

After kneading, cover the dough with alligator foil and leave it in a warm place for about an hour, it should double in volume.

After leavening, place the dough on the floured table and spread a sheet with a length of 43 cm and a width of 25 cm using the foil.

Grease the sheet with the 4 tablespoons of butter, and sprinkle the mixture of cinnamon, sugar and walnuts on the entire surface.

Roll the dough like a roll and then cut into 12 equal parts. We take each piece and flatten it a little and then put it in a tray lined with baking paper.

We will do the same with the rest of the remaining pieces. After we have finished arranging the snails in the tray, cover them again with cling film and leave them to rise for at least 30 minutes.

When the snails are leavened, grease them with butter and put them in the preheated oven at 170 degrees Celsius.

Leave the tray in the oven until the snails turn golden.

We can serve them both hot and cold, they have a sensational aroma. They are fluffy and tasty, they will definitely not stay for the next day.

From the above ingredients we get 12 snails with cinnamon.

I highly recommend this recipe, it's worth a try.

Snail recipe with cinnamon and walnut

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.

Video: Ιδιαίτερη Ζύμη!!! Ρολάκια με ζάχαρη και κανέλα-Amazing Cinnamon rolls-Live Kitchen (October 2021).