Whole wheat walnut escargots

   Recipe updated march 2019

 After many weeks of rainy weather and cloudy skies we have finally some sunshine today and i couldn't be happier!!The forecast says that blue sky and warm weather is expected tomorrow too that's why we're going to Gêres for a picnic.
   As you know the Orthodox Christians around the globe will celebrate Easter tomorrow and i am one of them besides it's my birthday too💃,isn't it great!!
 It's weekend,Easter and my birthday!so many reasons to go for a picnic and spend some quality time with the family!!!


  I've already prepared some salads and snacks for tomorrow an guess what, these whole wheat walnut escargots won't miss from my picnic basket either!
I made a double batch last week and froze half for later. I do this all the time and  when i want pastries for breakfast i take them out from the freezer the night before,place them on a tray and leave them on the counter top in the kitchen until the next day and when i wake up just pop them in the oven!!!👊
  Making pastry dough at homet involves many steps of preparation and it is time consuming indeed but it's not hard that's why i always make double batch and stick some in the freezer until i need them.Also,i shorten the time chilling the dough in the FREEZER(yep,that's right!!!)chills faster and it's so easy to work with!

  

yield : 18-20 rolls

For the dough:

• 300 g all-purpose flour T65
• 150g whole wheat flour T 150
• 10g fresh yeast
• 45g caster sugar
• 45g unsalted butter(83% butterfat),melted
• 210 ml whole fat milk
• 1 M/L egg (55g)
• 10g salt

For the filling:

• 3tbsp caster sugar
• 3tbsp brown sugar
• 1tbsp cinnamon
• 100g ground walnuts
• 3tbsp unsalted butter,melted

For the butter block:

• 293g unsalted butter ,83% fat content

Egg wash:

• 1egg
• 1 tbsp water

For brushing:

• maple syrup

DIRECTIONS

For butter block:

• Place the cold butter over a parchment paper. Cover the butter with another piece of parchment paper and with a rolling pin, roll it out into 15 x 19cm rectangle.Keep in the refrigerator until is ready to use.

For the dough:

• In a large bowl mix the flours .
• In a small bowl combine sugar,butter,milk and yeast and mix until yeast dissolves.Beat egg lightly and stir into mixture.
• Pour yeast mixture over flours and with a wooden spoon mix until combined.Add the salt and knead until you have a smooth dough.Shape the dough into a ball,cover the bowl with plastic foil and allow it rise for about 2 hours,until doubled in size.
• After that time, on a lightly floured work surface,roll out the dough to a 27cm x 27cm square.
• Rotate the dough 45 degrees and place the butter in the center of the dough so that the corners of the butter rectangle are centered along the sides of the dough.
• Fold one flap of dough over the butter,so the point of the dough reaches the center of the butter. Repeat the process with the other flaps. Pinch the edges lightly to seal in the butter. It should look like an envelope.

• Now,roll out the dough into 71 by 21cm rectangle.
• Fold both ends in toward the center to meet in the middle,then fold one half over on the other half as if closing a book.This is the first turn.
• Wrap with plastic wrap and place in the freezer for 30 minutes.

• For the second turn,roll out the dough to a 20 cm x 50 cm rectangle,fold the bottom third up and the top third down cover with plastic wrap and place in the freezer again for 30 minutes.
• For the third turn,roll out the dough to a 20 cm x 50 cm rectangle,fold again the bottom third up and the top third down cover with plastic wrap and place in the freezer again for 30 minutes.

• Preaheat oven to 180ºC/350ºF(convection/fan forced mode)
• Now,prepare the filling.Combine sugars,melted butter,cinnamon and  ground walnuts in a small bowl.Set aside until is ready to use.
• After the dough chilled for a third time,on a lightly floured work surface,roll out the dough to a rectangle with 39 cm x 29 cm.Trim the ends and spread the walnut filling evenly on the surface of the dough with the back of a teaspoon.
• Roll up the dough into log,cover with plastic wrap and place in the freezer for 30 minutes.

• After that time,remove the dough from the freezer,trim the ends of the roll and discart.With a sharp knife cut the dough crosswisse into 1,5cm rolls.
• Arrange the rolls onto a tray lined with parchment paper leaving about 5cm space between each,allow to rise for about 60-90 minutes until they are nearly doubled in size.
• For the eggs wash,beat egg with 1 tbsp water and brush each roll with the mixture.Place a 10cm metal ring mold around each pastry roll to help pastries keep them round while baking,if you don't have metal rings you can make them from aluminium foil.
• To make a 10cm diameter ring you'll need a 36 cm aluminium foil,fold it in half until you get a 2cm width strip then staple one back end at the other.

• Bake at  180ºC/350ºF for about 30 minutes until they are puffed and golden brown
• When done,remove them from oven and glaze with maple syrup or honey.

That's all, folks!
Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!