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Rothenburger Schneeballen (Franconian pastry balls) from the airfryer
A traditional German pastry from Bavaria: in Rothenburg ob der Tauber, thinly rolled shortcrust pastry is cut into strips and wound loosely into a ball, which here bakes in the airfryer basket without a bath of hot fat. The tangled strips turn pale gold, shatter into splinters at the first bite and disappear under a thick layer of icing sugar. Because the balls are bulky, only three fit side by side with space in the basket and the second half is baked afterwards.
Kochzeit
58 min
Portionen
6
Zutaten
9
Nährwerte
pro Portion335 kcal
Kalorien
6 g
Eiweiß
14 g
Fett
45 g
Kohlenhydrate
Zubereitung
- 1
Mix the plain flour with the sugar, the vanilla sugar and the salt in a bowl.
- 2
Add the cold butter or margarine in pieces, the eggs and the cream and quickly knead everything into a smooth, firm shortcrust pastry.
- 3
Wrap the dough in cling film and chill it.
- 4
Roll the dough out in batches to a thickness of 2 to 3 mm and cut it into six rectangles of about 15 × 20 cm.
- 5
Cut each rectangle with a pastry wheel into strips 1 cm wide in such a way that the strips stay joined at the ends. Wind the strips loosely into a ball and pin them together with two cocktail sticks; in a Schneeballen iron the shape comes out most evenly.
- 6
Brush the balls thinly all over with the rapeseed oil, or the strips of pastry stay pale and dry.
- 7
Preheat the airfryer to 160 °C; at a higher heat the thin strips turn dark outside before the ball is done in the middle.
- 8
Set three balls into the basket in a single layer with space between them and stack nothing; the bulky balls need air all round, which is why they are baked in two rounds. Bake at 160 °C.
- 9
Turn the balls carefully and finish baking them pale gold at 160 °C, then bake the second round in the same way.
- 10
Leave the Schneeballen to cool on a rack, pull out the cocktail sticks and dust them thickly with the icing sugar.
