Snail-shaped pastries are a very common type of bun in Europe. They are made in Germany, Italy, and France as well. What is the zest of this arrangement of dough?
Probably due to the layering of layers in a standing roll, the aroma and taste of the filling is preserved. For example, snails are often cooked with cinnamon. Surprisingly, snails have a brighter cinnamon flavor than other baked goods.
Unfortunately, there is no exact information about who invented snail-shaped pastries
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Perhaps snail-shaped baking originated as a way to utilize leftover dough or as a baking decoration option. However, this is only speculation, and there is no exact data on the history of the origin of this pastry.
Let’s prepare snails with apple in a frying pan.
Ingredients:
- Kefir – 150 ml;
- Egg – 1 pc;
- Sugar – 3 tbsp;
- Salt – ½ tsp;
- Flour – 330 g;
- Baking powder – 1 tsp;
- Apple – 2 pcs.
Cooking snails with apple:
Break an egg into a bowl, pour salt and sugar, beat with a whisk until the grains of sand are dissolved. Pour kefir into the egg mixture, stir.
Pour flour and baking powder into the mixture, knead a soft and slightly sticky dough. Cover the dough with cling film and leave it for 15 minutes.
Peel the apples from the peel and seed pods, cut into small cubes. Knead the dough on a table sprinkled with flour, roll it out into a thin layer.
Pour the apple pieces onto the layer, spreading them evenly over the entire surface. Roll the dough into a roll with the filling inside.
Divide the long roll into many small portions. In a frying pan with vegetable oil, fry the snails on both sides until browned.
You get simple snails in a frying pan, which can be prepared by everyone. You can sprinkle the snails with powdered sugar after cooking.
