Pistachio Snail W/chocolate Chips Recipe

Activate yeast and combine wet ingredients

Warm the milk to about 100–110°F (slightly warm to the touch). In a small bowl, combine warm water, warm milk, and 1 tsp of the granulated sugar. Sprinkle the instant yeast over the liquid and let sit 5–7 minutes until foamy.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or large bowl if mixing by hand), whisk together the flour, remaining sugar (3 tablespoons if using 1/4 cup total), and salt. Add the foamy yeast mixture, melted butter, and egg. Mix on low until ingredients come together, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If too sticky, add up to 1–2 tbsp flour; if too dry, add 1–2 tsp warm water.

First rise

Lightly oil a large bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Grind pistachios

Place the roasted pistachios in a food processor and pulse until finely ground but still with a little texture (like coarse sand). Scrape down the bowl as needed to ensure even grinding.

Combine filling ingredients

In a medium bowl, beat the softened cream cheese and softened butter until smooth. Add the ground pistachios, powdered sugar, vanilla extract, lemon zest, and kosher salt. Mix until fully combined into a spreadable paste. If too stiff, add 1–2 teaspoons milk or cream to loosen.

Roll the dough

After the dough has doubled, gently deflate and turn it onto a lightly floured surface. Roll the dough into a 12x18-inch rectangle (roughly 1/4 inch thick).

Spread filling

Evenly spread the pistachio filling over the dough, leaving a 1/2-inch bare border along one long edge.

Add chocolate chips

Sprinkle the mini chocolate chips evenly across the filled surface so they’re distributed but not heaped (press lightly into the filling so they adhere).

Roll into a log

Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends under so the roll is neat.

Cut into snails

Using a sharp serrated knife or floss, cut the log into 12 even pieces (each about 1.5 inches thick). Place each piece cut-side up on a parchment-lined baking sheet or in a 9x13-inch pan, spaced about 1–1.5 inches apart to allow expansion.

Second rise

Cover the cut snails loosely with plastic wrap or a towel and let them rise in a warm place until puffy, approximately 30–40 minutes (they should noticeably increase in size but need not double).

Preheat oven and egg wash

Preheat the oven to 350°F (175°C). In a small bowl whisk together the egg and 1 tablespoon milk to make an egg wash.

Brush and top

Brush the tops of the risen snails gently with the egg wash. Sprinkle the coarsely chopped pistachios and turbinado sugar (if using) over the tops for crunch and shine.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the snails are golden brown and the centers are cooked (an internal temp of about 190°F if using a thermometer).

Cool and serve

Remove from oven and let cool on the pan for 8–10 minutes. Transfer to a wire rack to cool slightly before serving. Serve warm or at room temperature. Leftovers can be stored in an airtight container for 2 days or frozen for up to 1 month.