Wednesday, 22 April 2015

Schneckennudeln with Nut Filling

As you might remember from my post on my Mum's Crusty Potato Bread I was on Easter break in Germany. I was enjoying cooking and baking with my Mum and re-creating some traditional German dishes. There are dishes I remember having as a child, which sometimes also my grandma made for Sunday lunch and some I've just never made myself... and any recipe I find on the internet wouldn't be the same as my Mum or may grandma used to do it.

One of these is Kohlrouladen (that's Cabbage Rolls in English), with a vegetarian filling, though ... But okay, maybe that was the main traditional dish we made. It was my Easter wish, as sometimes food memories just don't want to leave my head anymore until I've had that dish. The recipe for the Cabbage Rolls still needs some tweaking so I have something different for you first!


Last week my Mum and I made the original version of Schneckennudeln, which I told you about when I made my version with Orange, Almond and Raisin Filling. Traditionally Schneckennudeln are filled with either a nut filling or a poppy seed filling, as you will see when you look for Schneckennudeln on Google.

Since probably the nut filling is the most popular - and since that's the one my Mum wanted to do ;-) -  I am posting this one today.



Nut Filling for Schneckennudeln

Time for making the filling: 10-15 minutes

filling for Schneckennudel dough made of 500 g flour
200 g hazelnuts, ground
60 g honey
1 tbsp carob powder (you can substitute cocoa)
3/4 tsp cinnamon
1 pinch salt
150 g raisins, soaked in water and drained
about ⅓ cup orange juice
optional
½ cup cashew cream for brushing (use a bit more cashew nuts
(1:7) than when making cashew milk (1:10))

  • Grind the hazelnuts if you haven't bought them ground and drain the raisins. You can reserve the water from the raisins and use it if you haven't got any oranges or orange juice.
  • Place all ingredients except for the orange juice in a bowl and mix well. Then add as much orange juice as needed to turn the mixture into a sticky paste.
  • Use for filling your Schneckennudeln. You can find the recipe for the dough here.
  • If you want, brush the Schneckennudeln with cashew cream after letting them rise the last time before baking. That way they will be a bit more moist even though the filling is not as moist as a jam filling.



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