When the Apfelschnecken Beckons

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.

Da dough:
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
2 eggs
salt to taste
A little less than 1/2 cup (100g) butter (very soft or melted)

Da filling:
1-2 TBSP of melted butter
1/2 cup applesauce
2-4 apples, sliced into small bits
raisins
(nuts, if you like)
cinnamon-sugar

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.


Roll the whole thing up like Cuban cigar and cut into slices. Place them on the baking sheet (with baking paper or grease that mother).

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.

Bake for about 20 minutes. Check them from time to time while baking.

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!

Enjoy!

 

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