Apfelschnecken is one of the true triumphs of German pastry cuisine. While visiting the lovely Katharina and her family in Munster I had the good fortune to make it with her! And you know what they say, you can’t say no when the schnecken beckons! I actually held her new baby while she did the cooking but who’s counting?
Note Schnecken means snail in German. I hope I don’t have to explain that one.
6oz lukewarm (3/16 liter) milk
2 1/2 cups (500g) flour
1 oz (one package) dry yeast (about 30g)
1/2 cup (100g) sugar
salt to taste
A little less than 1/2 cup (100g) butter (very soft or melted)
1-2 TBSP of melted butter
1/2 cup applesauce
2-4 apples, sliced into small bits
(nuts, if you like)
To spread on top before baking:
1 egg yolk mixed with 2 TBSP milk.
Preheat the oven to 350 F (180 C)
Mix ingredients, place the dough in a bowl and cover with a kitchen cloth. Let the dough rest for about 45 minutes until it doubled its size. I’ll show you doubling in size after a 45 minute rest…er…moving on. Once that puppy has risen it’s time to get physical with your dough. Throw down the dough on a floured surface.
Using a rolling pin or if you are my friend Marissa, a pint glass covered in flour, to roll out the dough until it is about 1/4 inch thick. It is easiest if you roll out the dough into a square. You’ll see why later.
Mix the warm butter and applesauce together and spread onto the rolled dough. If this doesn’t get you excited, I don’t know what will. Sprinkle the apple pieces, raisins, and cinnamon-sugar like you know what you’re doing. We all know you don’t but everyone pretends not to notice.
Mix egg yolk with milk and spread a little bit on each Schnecke. Sprinkle with a little bit of cinnamon-sugar and butter, if you have some left.
This is important because Katharina and I may have burned them the first time around, but of course through the miracle of the internet we are able to bring you not-burned pictures. Yay, apple-snails!