🤖 Rezept und Bild mit KI erstellt, redaktionell geprüft · Mehr zur KI-Transparenz
Rothenburger Schneeballen (Franconian fried pastry balls)
A traditional German pastry from Bavaria: in Franconian Rothenburg ob der Tauber, Schneeballen have been baked for weddings and feast days for centuries. Thin strips of shortcrust pastry are wound loosely into a ball, fried golden in clarified butter and dusted thickly with icing sugar. Freshly fried they are crisp outside and shatter into splinters at the first bite.
Kochzeit
74 min
Portionen
12
Zutaten
9
Nährwerte
pro Portion380 kcal
Kalorien
6 g
Eiweiß
20 g
Fett
42 g
Kohlenhydrate
Zubereitung
- 1
Knead the flour, butter or margarine, sugar, eggs, cream, plum brandy and salt into a smooth shortcrust pastry.
- 2
Wrap the dough in cling film and chill it.
- 3
Roll the dough out in batches to a thickness of 2 to 3 mm and cut it into rectangles of about 15 × 20 cm.
- 4
Cut each rectangle with a pastry wheel into strips 1 cm wide that stay joined at the ends. Wind the strips loosely into a ball and clamp it in the Schneeballen iron; failing that, hold the ball in shape with a slotted spoon.
- 5
Heat the clarified butter in a deep pan to 170 °C and fry the Schneeballen one after another until golden.
- 6
Drain the Schneeballen on kitchen paper and leave them to cool, then dust them thickly with icing sugar.
