Source: Switzerland Cookbook; cir. a long time!
Schnecken or Nut Rolls
This is such a great little make. I found it in a Swiss cookbook, hence the name which loosely means snail. No imagination needed to see why they named it after a schneckli. The story on these delicious nut rolls was inspired from my son's bravery for even 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, that 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, a perfect bake, finished with a drizzle of sweet sugar icing. In addition to it's beauty, this recipe reminds me of fall. Pulling these out of a warm oven on a cold fall day is a very satisfying feeling, and you know it's going to make some people very happy.
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 egg
For the filling:
- 1 cup nut flour almond, walnut, or hazelnut
- 3 TBS sugar
- 1 apple shredded with cheese shredder
- 1/2 lemon shell only
- 4-6 tsp heavy cream
- 3 tsp apricot jelly
For the icing
- 5 TBS powder sugar
- lemon juice or orange juice, fresh squeezed, drizzled until powder sugar becomes a thick liquid
- water just a drizzle to liquify
Preheat oven to 200 Celsius
Weigh/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.