Saturday, October 9, 2010

Cinnamon snails (pinwheel)

The Israeli culture, as many other Mediterranean cultures is all about hospitality and feeding people. We usually feed people until they are full... though the fact that you are full, will not stop us to offer you more...

This is a great recipe for making new friendships, which last forever... as long as you continue to make these of course ;) Traditionally in Israel, people will make this beautiful recipe for the weekend or to start the weekend with.

There are two ways to make this recipe- if you know people are coming, make the dough ahead of time (even a day before) and let it rise, but if people are coming over on a short notice, you can still make it, its just that the "snails" won't come out as big and fluffy, but still going to be so very yummy ;)

Cinnamon snails

2/3 cup of Milk
1 Egg
50g soft Butter
3 cups of Plain Flour
1ts Salt
1 dessert spoon on yeast
1/3 cup of White Sugar

50g soft Butter
3/4 cup of Brown Sugar
1.5 dessert spoon of Fresh ground Cinnamon

1 Egg - beaten
1 cup of Icing Sugar
1ts Vanilla essence
2 spoons of Milk

How To:
1) Mix together the dough ingredients and make a soft and smooth dough (You can use a bread maker machine to make the dough, if you have one). Cover the dough with a towel, put the dough mix aside and let it rise until it double its size (may take 1-1.5 hours)

2) Roll the dough to a square leaf at about 5mm thick and spread the soft butter on it

3) In a small bowl, mix the Brown Sugar and the Cinnamon and spread evenly over the butter

4) Roll the dough to a long and tight roll. With a sharp knife cut the roll to 1.5cm thick slices

5) Spread the snails over a tray (covered with baking paper) at about about 2-3cm a part and leave aside for about 15 minutes

6) Make sure you open your windows wide open so your neighbours can have a smell too

7) Glaze the snail with a beaten egg and bake for 10 minutes in a preheated oven to 180c - until the snails are lightly browned

8) In a little bowl mix the Icing Sugar, Vanilla essence and Milk and pour over the hot snails as they come out of the oven

Serve hot and enjoy every bite ;)

* For variety:
1) You can use Chocolate spread for the filling
2) You can put all the snails in 1 round cake tray, so they stick together and come out as a "cake" like this one below. Then you can cut it to slices or break off one snail at a time

1 comment:

  1. I make this recipe Dairy free too: replace the Butter with Margarine and the Milk with Soy or Rice Milk - same quantities, worked perfectly with no change in taste ;)