Schneekrapferl EN

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I baked these Schneekrapferl (I don’t know any English name for these cookies) for the first time this year and I am thrilled. They are really delicious. I had to bake them a second time because the first ones were eaten right away.

You can be very creative with the Schneekrapferl filling. I made them with: coconut, hazelnuts with cinnamon (any nuts will do) and poppy seeds.

Made out of a cold yeast dough, rolled out very thin, then spread of a thin layer of a beaten egg white and sprinkled with your favourite filling ( nuts or Poppy seeds), rolled up and cut out with a round pastry cutter or a small glass.

Let’s go to the recipe!

Schneekrapferl EN
Zutaten
Yeast dough
  • 500 g flour
  • 300 g butter, cubed
  • 40 g fresh yeast or 2 sachet (14g) dry yeast
  • 100 g milk
  • 4 egg yolks
  • a pinch of salt
  • a dash of rum
Filling
  • 3 egg white
  • 220 g sugar
  • a pinch of salt
As you like
  • coconut flakes
  • grounded nuts with cinnamon
  • grounded poppy seeds
Good to know
  • for each dough part (in total 6 parts) you need about 50g (coconut flakes for example) (total 300g)
Anleitungen
Yeast dough
  1. Put flour and cubed butter in a bowl and crumble.

  2. Add yeast (crumble the fresh yeast) and the rest of the ingredients and knead to a dough. (About 5 minutes.)

  3. Divide dough in two and place in fridge for half an hour.

Filling
  1. Whisk egg white, sugar and salt to a merengue.

To finish
  1. Take one half of the dough and divide in three equal pieces.

  2. Roll out each piece on a floured surface. (about 30 x 40 cm and as thin as possible)

  3. Spread the beaten egg white thinly on the dough.

  4. Sprinkle nuts, coconut flakes or poppy seed over the beaten egg white.

  5. Roll up, the larger side.

  6. Cut off pieces using a round pastry cutter or a thin glass.

  7. Place on a baking tray with baking paper and bake at 180° C for about 12 to 13 minutes.

  8. Leave to cool and store in a cookie tin.

  9. Repeat with the 2nd half.

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.

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