ReceptnaptárSchneeballen (Rothenburg “snowballs”, crumbly fried pastry balls)
Schneeballen, or snowballs, are the famous pastry of Rothenburg ob der Tauber in Franconia: balls woven from crumbly pastry strips, fried in oil and dusted with icing sugar. In the makers’ workshops the pastry is available in many flavours. They are made of simple ingredients, but with a little patience.
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Method
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- Rub together the flour, sugar, salt and cold butter, add the egg yolks, cream and rum, and knead into a smooth dough.
- Wrap and chill for 1 hour.
- Roll the dough out thin (2 mm) and cut 12 rectangles of about 12x8 cm.
- Cut each pastry sheet lengthwise into 5-6 strips, leaving the edges attached, and weave the strips through each other to form an irregular, holey ball.
- Heat the oil to 170°C and fry the pastry balls for 2-3 minutes until golden, turning.
- Lift out, drain and, while still warm, roll in icing sugar or cinnamon sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Roll the dough very thin so it turns crisp and airy.
- Turn the balls gently in the oil so they colour all over.
- In an airtight tin they stay fresh for 1-2 weeks.
Frequently asked questions
How can they be flavoured?
With chocolate, almonds, marzipan or cinnamon.
Why crumbly?
Because of the butter and the little sugar; the pastry is crisp but breaks easily.
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