Snails with cinnamon, apples and caramel
Autumn creeps into homes like a snail, and when it gets cold nothing brings me back to my childhood, to my mother's warm kitchen like the smell of cinnamon. And while I was playing with the chocolate pastry dough yesterday, it occurred to me that I could turn half into cinnamon snails, and then it was “and to add a little apple, and I also have caramel still in the fridge” and here it is them as they are. They are looking for a house, take them home :)))
Preparation steps
- Sift the flour into a bowl and mix it with the yeast and salt.
- Heat the milk (to make it a little warmer) and add malt (or honey), kefir (or substitute) and oil to it. Stir everything well to melt the malt completely. If the milk is still warm enough, let it cool.
- Pour the liquid into the flour and knead a soft dough. Sprinkle it on a floured surface and knead briefly, adding just enough flour so that the dough is not sticky. Place it in a clean bowl, cover with a cloth and leave to rise in a closed (cold) oven or microwave.
- A simple test to know that the dough is sufficiently leavened: Press the dough lightly with your index finger. If a hole is made that disappears within a few seconds, the dough is ready to move on. If there is no fingerprint left at all, it has not yet fermented enough. If the trace remains, that is, it does not disappear, then there is no help for you, it is too much. :))))
- Meanwhile, peel the apple and cut it into cubes. Mix crystal sugar with cinnamon. Heat the caramel in the microwave for about 10 seconds together with a teaspoon of butter and mix well to make it liquid.
- When the dough has risen enough (count for about an hour and a half), roll it out into a rectangle. Coat it with a little melted butter. Sprinkle sugar mixed with cinnamon over the butter, and place the diced apple over it and pour the caramel with a spoon.
- Roll the rectangle into a roll starting from the longer side. Cut the roll into slices 1.5-2 cm thick and place them on a baking tray lined with baking paper or in muffin baskets. Leave them to rise again for half an hour to 45 minutes.
- Bake them in an oven preheated to 200 ° C until nicely browned.
- For the topping, heat together and mix the caramel and cream cheese in the microwave to soften and combine nicely. Apply it with a spoon on baked, still warm snails. (You are free to increase the amount of topping, I didn't put it on all the snails)
- Preparation of doughPreparation of snailsCaramel sauce
Serving
These snails as well as all pastries of this type are best while still warm or during the day when they are made. If they survive until the next day, heat them a little in the oven and they will return fragrant and soft as at the beginning of the story :))))
