John Myers
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Apple Cinnamon Snails
The perfect apple cinnamon snails recipe with a picture and simple step-by-step instructions.
Dough:
- 2 Pck. Dry yeast
- 160 g Milk lukewarm
- 600 g Flour
- 60 g Sugar
- 1 Egg
- 1 pinch Salt
- 150 g Butter very soft
- 3 tbsp Yogurt
Filling:
- 600 g Apples
- 0,5 Lemon, juice
- 3 tbsp Sugar
- 1 tsp Cinnamon
- 3 tbsp Almond sticks
- 60 g Raisins
- Some butter for brushing
- Some cream to brush on
Molding:
- 250 g Powdered sugar
- 0,5 tsp Cinnamon
- 5 tbsp Water
- Stir yeast with 1 teaspoon of sugar into the lukewarm (!) Milk and dissolve. Put the flour in a larger bowl. Make a large hollow in the middle. Sprinkle the sugar on the flour edge and pour the yeast mixture into the well. Close the bowl well and place in the illuminated oven for 15-20 minutes. After that, the yeast mixture should have bubbles and look a bit frothy.
- If this is the case, add the egg, salt, butter and yoghurt and knead everything thoroughly with the dough hook of the hand mixer until you have a smooth dough that turns away from the bowl wall when you knead. Then close the bowl tightly again and place it in the illuminated oven again for 30 – 40 minutes. The dough should have more than doubled by then.
Filling:
- While doing this, peel and core the apples and cut into 1 cm cubes. Put these in a bowl and mix immediately with the lemon juice, and when all are cut, mix with the sugar and cinnamon. Then fold in the almond sticks and raisins and let everything steep until you are ready to use them.
Completion:
- Now place the risen dough on the lightly floured work surface (do not knead any more) and roll it out to 55 x 35 cm. This works well without dusting its surface with flour, as the butter does not stick due to the fat.
- Now brush the large sheet of dough very lightly with very soft or slightly melted butter and spread the apple filling evenly over it. Then roll everything up with light pressure from the lower long side and then place it so that the “seam” is at the bottom.
- Preheat the oven to 200 ° O / bottom heat. Line the tray with baking paper or foil. Now cut the rolling pin into approx. 2.5 cm thick slices, place them flat on the baking sheet and brush a little with cream all around. Keep enough distance on the baking sheet as the snails diverge a lot. For me there were always 8 pieces. While one portion is in the oven, you can prepare the next on a surface lined with paper or foil and then just use it to pull it onto the tray.
- The baking time is 20 minutes. They should be golden brown. In the meantime, stir the pouring. After baking, let the snails cool to lukewarm on a rack and then sprinkle them with the icing. Then ………….. just let it taste …..
Epilogue:
- The 2 packets of dry yeast appear a lot, but are necessary because the dough is due to the high amount of butter it needs.
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