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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