Apple Snails
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.7 kg apples (Boskoop)
- 6 tablespoon sugar
- 0.5 teaspoon ½ cinnamon
- 50 g almond (s), chopped
- 1 handful raisins
- Taste rum
- 500 g wheat flour or spelled flour
- 1 pack dry yeast
- 100 g suar
- 1 pinch (s) salt
- 1 egg (s)
- 200 ml milk, lukewarm
- 125 g butter, melt
Print Recipe
Pin Recipe Instructions
- Heat the peeled apples with the 6 tablespoons of sugar (more or less depending on the sweetness of the apples) and the cinnamon in a pan until they have a creamy consistency. Add the raisins and almonds and let cool. If you like, you can also add a little rum flavor.
- Melt the butter in the milk and let it cool a little. Mix the dry yeast and flour in a bowl. Add salt and sugar and make a yeast dough with the egg and the milk-butter mixture. Cover and let rise to double size in a warm place (30 ° C) for approx. 30 min.
- Then roll out the dough into a rectangle about the size of the baking sheet and brush with the apple mixture.
- Then roll it up slowly and cut the roll into 15 pieces. Press down a little and place on the baking sheet. Let it rest for another 30 minutes.
- Then bake.
- Top / bottom heat: 170-200 ° C, preheated.
- Circulating air: 160-170 ° C, not preheated.
- Baking time: About 30-40 minutes, until they turn slightly golden.
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