Source: Swiss Cookbook, 1980’s
Snail shaped Rolls or Nut Rolls
Nuts Rolls are such a great little make. I found these in a Swiss cookbook, hence the name which loosely means snail. No imagination needed to see why they named it after a “Schneckli” (snail). The story on these delicious nut rolls was inspired from my son’s bravery. He was trying to tackle this sweet, yeasty, nut-filled dough. Once they were baked, I thought they were a complete masterpiece. The shape was for sure that of a snail, but the flavor was so fine and understated. The European flair definitely stands out in this old-time recipe. I admit, the finished product is a bit intimidating, but once you see how simple this recipe is broken down, you’ll see no obstacle.
All this little roll requires is a good dough, a good filling and a perfect bake. Then finished with a drizzle of sweet sugar icing. In addition to it’s beauty, this recipe reminds me of fall, maybe you’ll agree?
Nut Rolls or Schneckli
For the dough:
- 2 cups flour
- 1/2 tsp salt
- 3 TBS sugar
- 1/4 cup butter soft
- 0.6 ounces yeast fresh
- 1/2 cup milk warm
- 1 large egg
For the filling:
- 1 cup nut flour almond, walnut, or hazelnut
- 3 TBS sugar
- 1 medium apple shredded with cheese shredder
- 1/2 medium lemon shell only
- 4 to 6 tsp heavy cream
- 3 tsp apricot jelly
For the icing
- 5 TBS powder sugar
- 1 to 2 TBS lemon juice or orange juice, fresh squeezed, drizzled until powder sugar becomes a thick liquid
- 1/4 tsp water just a drizzle to liquify
- Preheat oven to 200 CelsiusWeigh/measure your flour, and add salt and sugar
- weigh your butter and yeast. Warm milk, then combine butter and yeast to warm milk. Gradually pour into dry mix and add the egg.
- With the dough attachment, knead dough until soft and smooth. Set on a wooden board and cover the dough with a warm, damp towel until dough has doubled in size.
- Ready to roll out, be sure you keep the platform even. Form a circle or a square if possible.
- Make your filling and mix together with a wooden spoon
- Now, spread your filling evenly on the rolled out dough. Be sure you keep the filling about and inch from the border.
- Fold the sides in (this seals the filling in and keeps the filling from spilling out)
- Now, begin to roll
- Keep the seam on the bottom and with a sharp knife begin to cut your rolls
- I usually keep them about 1-2″ thick.
- Spread out on the paper lined baking tray
- Bake for 25 minutes or until golden. Take out and cool on wire rack
- Make your icing until the mixture is a nice medium to thick glaze. Drizzle on or paint on.