Recipe for Snail Cotobelc – Apple and Cinnamon Pie
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8
Snail cotobelc is an apple and cinnamon pie that delights not only the taste buds but also the eyes with its unique shape. This recipe is perfect for those who want to bring a touch of originality to the dessert table. Moreover, it is a simple and quick recipe, ideal for any occasion. Here’s how to prepare this delight step by step.
Ingredients:
For the dough:
- 500 g flour
- 250 g cold butter (or margarine), cut into cubes
- 2 eggs
- 100 g sugar
- 1 packet baking powder (10 g)
- a pinch of salt
- 3-4 tablespoons cold water
For the filling:
- 4-5 large apples (preferably tart varieties like Granny Smith)
- 100 g sugar
- 1 teaspoon cinnamon
- 50 g ground walnuts (optional)
- juice of one lemon (to prevent apples from browning)
For the glaze:
- 1 egg (for brushing)
- powdered sugar for decoration (optional)
Instructions:
1. Preparing the dough: In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and rub it in with your fingers until you get a sandy mixture. Add the eggs and mix well. If the dough is too dry, gradually add cold water until it becomes smooth and elastic. Wrap the dough in cling film and refrigerate for 30 minutes.
2. Preparing the apples: Peel the apples, remove the seeds, and slice them thinly. Squeeze lemon juice over the apples to prevent browning and add the sugar and cinnamon. If you like walnuts, add them now for a crunchy texture to the pie.
3. Assembling the pie: Preheat the oven to 180°C. Roll out the dough on a floured surface, forming a rectangle about 1 cm thick. Spread the apple mixture evenly over the dough, leaving a small border around the edges. Roll the dough tightly to form a cylinder and cut it into pieces 3-4 cm long.
4. Arranging on the tray: Place the dough slices in a snail shape on a baking tray lined with parchment paper. Make sure to leave enough space between them as they will puff up during baking.
5. Baking: Beat the egg and brush the top of the snails with it to achieve a golden crust. Bake the pie in the preheated oven for 40-45 minutes or until golden and the aroma of apples and cinnamon fills your kitchen.
6. Serving: Let the pie cool slightly before cutting. You can sprinkle powdered sugar on top for an elegant look. It is served warm or at room temperature, perfect alongside a scoop of vanilla ice cream or a dollop of cream.
Personal suggestion: Experiment with different fruits, such as pears or peaches, to create interesting variations of this quick dessert. Regardless of your choice, snail cotobelc will surely become a favorite among friends and family.
Enjoy every bite of this apple and cinnamon pie that brings a touch of nostalgia and warmth to every day!
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8
Snail cotobelc is an apple and cinnamon pie that delights not only the taste buds but also the eyes with its unique shape. This recipe is perfect for those who want to bring a touch of originality to the dessert table. Moreover, it is a simple and quick recipe, ideal for any occasion. Here’s how to prepare this delight step by step.
Ingredients:
For the dough:
- 500 g flour
- 250 g cold butter (or margarine), cut into cubes
- 2 eggs
- 100 g sugar
- 1 packet baking powder (10 g)
- a pinch of salt
- 3-4 tablespoons cold water
For the filling:
- 4-5 large apples (preferably tart varieties like Granny Smith)
- 100 g sugar
- 1 teaspoon cinnamon
- 50 g ground walnuts (optional)
- juice of one lemon (to prevent apples from browning)
For the glaze:
- 1 egg (for brushing)
- powdered sugar for decoration (optional)
Instructions:
1. Preparing the dough: In a large bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and rub it in with your fingers until you get a sandy mixture. Add the eggs and mix well. If the dough is too dry, gradually add cold water until it becomes smooth and elastic. Wrap the dough in cling film and refrigerate for 30 minutes.
2. Preparing the apples: Peel the apples, remove the seeds, and slice them thinly. Squeeze lemon juice over the apples to prevent browning and add the sugar and cinnamon. If you like walnuts, add them now for a crunchy texture to the pie.
3. Assembling the pie: Preheat the oven to 180°C. Roll out the dough on a floured surface, forming a rectangle about 1 cm thick. Spread the apple mixture evenly over the dough, leaving a small border around the edges. Roll the dough tightly to form a cylinder and cut it into pieces 3-4 cm long.
4. Arranging on the tray: Place the dough slices in a snail shape on a baking tray lined with parchment paper. Make sure to leave enough space between them as they will puff up during baking.
5. Baking: Beat the egg and brush the top of the snails with it to achieve a golden crust. Bake the pie in the preheated oven for 40-45 minutes or until golden and the aroma of apples and cinnamon fills your kitchen.
6. Serving: Let the pie cool slightly before cutting. You can sprinkle powdered sugar on top for an elegant look. It is served warm or at room temperature, perfect alongside a scoop of vanilla ice cream or a dollop of cream.
Personal suggestion: Experiment with different fruits, such as pears or peaches, to create interesting variations of this quick dessert. Regardless of your choice, snail cotobelc will surely become a favorite among friends and family.
Enjoy every bite of this apple and cinnamon pie that brings a touch of nostalgia and warmth to every day!