Et voilà – may I introduce? The apple strudel snails are ready to bake. They smell right into your home and want to be baked quickly. They are quicker to prepare than expected. Prepare the dough today in the evening and tomorrow morning, just fill it up and put it in the oven. In 25 minutes they’ll be fresh and warm on your breakfast table. Does that sound good?
I have replaced some of the dough with wholemeal flour – if you want a healthier version, you can replace the wheat flour 1:1 with spelt flour.
Scroll down to the recipe – you’ll see that there are probably only a few ingredients left to prepare these juicy snails today. I wish you lots of fun baking and look forward to seeing your results. Please feel free to send me feedback, pictures or even tag me in your stories.
Preparation time: more than 60 min
Ingredients for 8 snails:
70 g butter
50 g coconut oil
50 g sugar
250 ml milk
250 g wheat flour (smooth)
130 g wholemeal flour
3/4 pack dry yeast
pinch of salt
100 g butter
3 tbsp sugar
4 tbsp crumbs
2 apples peeled and finely planed
2 teaspoons ground cinnamon
pinch of ground cloves
For the dough, heat butter and coconut oil in a saucepan, then add the milk – do not simmer. Sprinkle the dry yeast on the milk, take the pot from the side and let it stand for a few minutes to activate the yeast. Meanwhile whisk eggs, sugar and salt in a bowl, then add the milk mixture. Add wholemeal flour and wheat flour and beat everything together to a smooth dough.
Cover and leave to rest in the fridge overnight.
The next morning the volume should have doubled. Take the dough out of the fridge 15 minutes before processing, you’ll make your work easier. In the meantime you can prepare the filling. Heat butter and sugar in a pot, add apples, breadcrumbs and spices – mix.
Roll out the dough on a floured work surface (approx. 30 ×35/40 cm), spread the filling evenly on top and roll up the dough lengthwise. Now place the 8 sliced snails of equal size in a slightly buttered oven dish, cover and let rest for another 15 minutes – then bake in a preheated oven at 170 degrees hot air for 25 minutes until golden brown.
After cooling, decorate with lemon glaze (1/2 lemon from lemon juice mixed with 120 g icing sugar)!