Apple – Raisin Snails
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 400 g flour
- 1 sachet yeast (dry yeast)
- 60 g suar
- 1 pinch (s) salt
- 100 g butter
- 200 ml milk
- 1 egg (s)
- 500 g apples, sour
- 75 ml apple juice
- 1 bag raisins in rum
- 200 g marzipan raw mixture
- 100 g apricot jam
- 1 sachet pistachios, chopped
Print Recipe
Pin Recipe Instructions
- Put the flour, yeast, sugar and salt in a bowl and mix. Pour the softened butter over it in flakes. Add the lukewarm milk and egg and knead the ingredients with the dough hook of the hand mixer for about 3 minutes. Cover the dough and let rise in a warm place for about 30-40 minutes.
- In the meantime, peel the apples, remove the core and cut into small cubes. Steam the apples with the apple juice for about 5 minutes. Let cool down. Add the rum raisins. Knead the yeast dough again vigorously. Then roll out on a well-floured work surface into a rectangle of 40 x 25 cm. Grate the raw marzipan mixture over it. Spread the apple raisins on top. Roll up the dough lengthways and cut into approx. 2.5 cm thick slices with a sharp knife. Carefully place the snails on a baking sheet lined with baking paper. Let rise for 10 minutes. Bake until golden in the preheated oven. Then immediately spread the warmed and stirred jam and sprinkle with pistachios.
- Baking: approx. 25 minutes at 190 ° C (electric stove) / 170 ° C (convection)
- Tip:
- Easy to prepare and freeze
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