Schnecken. What a great word. I just had to make this entertainingly named variation on the Rugelach: not only for the opportunity to say 'schnecken' a lot but also because I thought the shape might come out better. I was marginally right on the latter. I just don't seem to have the knack with these biscuits. I've made them as Christmas biscuits for several years and mine always look like they've been dragged behind a truck. They do taste lovely though.
Part of my problem might be the amount of this absolutely delicious dough I 'sample' before it gets to the rolling out stage. I think of it as a cheesecake dough.
I blithely measured out the filling ingredients and mixed them together only to discover I was meant to keep the fruit and nuts separate.
I think my main problem with these (which I keep repeating) is to pay too little attention to rolling out the dough to the right thickness and size. I probably need to refrigerate it for longer periods in between each step too, to take account of the heat.
The slightly more respectable-looking schnecken waiting for their turn in the oven.
Na na. Na na. Watch out! It's the Crab-elach monster!
Next week we're making crumpets, for something a bit different.