Apple and vanilla snails a la Laura S.

Name: Apple and vanilla snails a la Laura S. - Alberta P.
Ingredients: ~~~~dough~~~~; 250ml milk; 100g sugar; 25g fresh yeast; 1 medium egg; 120ml vegetable oil; 2 lemons; zest; 1 teaspoon salt; 650g white wheat flour~~~~filling~~~~; about 700g grated and well; drained apples (after peeling; drain well and then weigh. Unfortunately; my apples were very juicy and I had some concerns; but in the end; everything was fine. So dont worry too much if some juice leaks when portioning).; juice from the 2 lemons; 100g sugar; 1 packet vanilla pudding powder; 1 teaspoon cinnamon; 50g thick sour cream (Creme fraiche); 50g; 100g ground walnuts (preferably roasted and crushed. I had a bag of caramelized walnuts that I used).~~~topping/glaze~~~; 1 egg; 2 tablespoons milk; 100; 150g sugar preferably brown; powdered sugar

Dessert - Apple and vanilla snails a la Laura S. by Alberta P. - Recipia

Laura S.'s apple and vanilla snails This Apple Vanilla Melchows recipe is a real treat that blends the sweet flavors of apples with subtle notes of vanilla and cinnamon. A perfect combination for a quick dessert, ideal for any time of day, whether it's a special breakfast or a sweet snack with a flavored coffee. Preparation time: 30 minutes Baking time: 25 minutes Total time: 55 minutes Number of servings: 12-15 snails Ingredients: *For the dough:* - 250 ml milk - 100 g sugar - 25 g fresh yeast - 1 egg (large size) - 120 ml vegetable oil - Grated zest of 2 lemons - 1 teaspoon salt - 650 g white wheat flour *For the supplement:* - 100 g oil/ butter/ margarine (preferably Rama Maestro) *For the filling:* - 700 g grated and well drained apples (after cleaning) - Juice from 2 lemons - 100 g sugar - 1 sachet vanilla pudding powder - 1 teaspoon cinnamon - 50 g heavy cream (or creme fraiche) - 50-100 g ground walnuts (preferably toasted) *For decoration/glaze:* - 1 egg - 2 tablespoons milk - 100-150 g toasted sugar (preferably brown) - Powdered sugar for decoration Brief history: Snails are a pastry variation found in many cultures, with deep roots in family cooking traditions. These apple and vanilla snails are a reinterpretation of classic recipes, bringing a splash of freshness and flavor, turning them into a dessert that brings family and friends together around the table. Preparation: 1. Preparing the dough: - Start by gently warming the milk, taking care not to exceed 40°C. In half the amount, dissolve 50 g of sugar and the yeast. This step is essential to activate the yeast so that you get a fluffy dough. - In a bowl or bread machine, add half the flour, then the milk with the sugar and yeast. Mix well, then add the remaining flour, oil, egg, lemon zest and salt. - Knead the dough until it is homogeneous, slightly malleable and not sticky. This process will take about 8-10 minutes. If the dough is too sticky, add a little more flour. 2. Dough the dough: - Put the dough in a bowl greased with a little oil, cover with a clean towel and leave to rise for 30 minutes in a warm place until doubled in volume. 3. Preparing the filling: - Peel and grate the apples. Mix them immediately with the lemon juice and 50 g of sugar to prevent oxidation. - After mixing well, drain excess juice through a sieve or between your palms. It's important that the apples aren't too juicy so as not to damage the dough. - In a bowl, combine the drained apples with the remaining sugar, cinnamon, cream and vanilla pudding powder. Add ground walnuts (if you choose to use) for extra texture and flavor. 4. Form the snails: - On a clean, oiled or floured surface, roll out the dough into a rectangle 2-3 mm thick. - Brush the surface of the dough with a thin layer of oil/butter/margarine (about 100 g). - Divide the dough in thirds, covering each section. Then roll out into a rectangle 4 mm thick. - Sprinkle the apple filling over 2/3 of the surface of the dough, then roll out the dough starting from the longer side. Use a piece of string to cut 2.5-3 cm slices. 5. Baking: - Place the sliced slices of snails on baking paper-lined trays, leaving spaces between them to allow for rising. - Beat 1 egg with 2 tablespoons milk and brush the surface of the slices. Sprinkle toasted sugar on top for a sweet, crunchy crust. - Leave the snails to set for a further 30 minutes, then bake in a preheated oven at 180-200°C for 20-25 minutes, until golden. 6. Serving: - Once the snails are cooked, carefully remove them to a kitchen rack. Dust with powdered sugar and serve warm, perhaps with a dollop of whipped cream or vanilla sauce. They go perfectly with a flavorful coffee or relaxing tea. Tips & Tricks: - Make sure the apples are well drained to avoid excess moisture in the batter. If they are very juicy, you can leave them to drain for longer. - If you want a more sophisticated version, you can add a few caramelized nuts or hazelnuts to the filling for extra texture and taste. - For a more airy batter, replace some of the oil with melted butter. - The smelmelons can be kept in an airtight tin for 2-3 days, but are best eaten fresh, while still warm. Frequently asked questions: - Can I use other fruits instead of apples? Yes, you can experiment with pears, peaches or even berries. Make sure the fruit is well drained. - Can I make the dough ahead of time? Yes, you can make the dough the day before and refrigerate it. Let it come to room temperature before using. - What can I do with leftover dough? You can use le leftover dough to make mini jam or cheese pies. This quick and delicious dessert is sure to become a family favorite. Savor every bite and enjoy your time in the kitchen!

Category: Dessert Author: Alberta P. Views: 1 Date: 04.10.2024

Facebook Pinterest

Dessert - Apple and vanilla snails a la Laura S. by Alberta P. - Recipia 1

Dessert - Apple and vanilla snails a la Laura S. by Alberta P. - Recipia 2

Categories