Transform simple ingredients into delightful spiral pastries with this traditional Apple Snail recipe. These golden-fried treats combine soft yeasted dough with sweet apples for a pastry that’s crispy outside and tender inside – perfect for breakfast, dessert, or an afternoon snack.
Ingredients
For the Dough:
- 280g (2¼ cups) all-purpose flour
- 5g (1½ teaspoons) active dry yeast
- 30g (2 tablespoons) granulated sugar
- 1 pinch salt (¼ teaspoon)
- 1 large egg, room temperature
- 100ml (⅓ cup + 1 tablespoon) warm milk (110°F/45°C)
- Vegetable oil for frying
For the Filling:
- 2 medium apples (about 300g/10.5 oz)
- 1 teaspoon ground cinnamon (optional)
For Serving:
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream (optional)
Instructions
Preparing the Dough:
- In a large bowl, whisk together flour, yeast, sugar, and salt
- Beat egg in a separate bowl
- Warm milk to 110°F (45°C) – should feel warm, not hot
- Make a well in flour mixture and add egg and warm milk
- Mix until dough comes together
- Knead for 8-10 minutes until smooth and elastic
- Place in oiled bowl, cover with damp cloth
- Let rise 30-40 minutes in warm place (75-85°F/24-29°C)
Making the Filling:
- Wash, peel, and core apples
- Cut into thin slices (about ⅛ inch/3mm thick)
- If using cinnamon, toss apple slices with it
Assembly:
- Roll dough on floured surface to ⅛ inch (4mm) thickness
- Arrange apple slices in single layer, leaving 1-inch border
- Roll tightly from long edge, sealing with water
- Cut into 1-inch (2.5cm) slices
- Place on parchment-lined tray
- Let rise 15 minutes more
Frying:
- Heat oil to 350°F (175°C)
- Fry 2-3 snails at a time
- Cook 5 minutes per side until golden brown
- Drain on paper towels
Time and Nutritional Information
Prep Time: 30 minutes
Rising Time: 45-55 minutes
Cooking Time: 30 minutes
Total Time: 2 hours
Yield: 12-14 snails
Per Snail:
- Calories: 165
- Fat: 4g
- Carbohydrates: 28g
- Protein: 4g
- Fiber: 1g
- Sugar: 6g
Pro Tips and Tricks
- Test yeast activity in warm milk before adding
- Keep dough soft but not sticky
- Roll dough evenly for uniform cooking
- Maintain oil temperature between batches
- Pat apple slices dry to prevent sogginess
- Use thermometer for precise oil temperature
Variations and Substitutions
- Add raisins or nuts to filling
- Use pears instead of apples
- Sprinkle with cinnamon sugar while hot
- Drizzle with caramel sauce
- Add vanilla to dough
- Try different apple varieties
Common FAQs
Q: Why didn’t my dough rise?
A: Check yeast freshness and milk temperature.
Q: Can I bake instead of fry?
A: Yes, bake at 350°F (175°C) for 20-25 minutes.
Q: Can I make the dough ahead?
A: Yes, refrigerate for up to 24 hours after first rise.
Q: Why are my snails oily?
A: Oil temperature might be too low – maintain at 350°F.
Storage and Make-Ahead Tips
- Best served same day
- Store at room temperature up to 2 days
- Reheat in 350°F oven for 5 minutes
- Freeze unfried snails up to 1 month
- Thaw overnight before frying
- Don’t freeze fried snails
These Apple Snails offer a perfect balance of crispy exterior and tender, apple-filled interior. Whether enjoyed hot from the fryer with a dusting of powdered sugar or served room temperature with ice cream, they’re sure to become a family favorite. The combination of yeasted dough and fresh apples creates a treat that’s both comforting and impressive.
