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fluffyblanket January 6 2013, 09:13:52 UTC
That looks delicious !
How very pretty you are !

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pinchofcinnamon January 6 2013, 17:17:26 UTC
thank you, my friend!:)

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tinimaus January 6 2013, 13:44:17 UTC
You're right, they aren't like any German Schnecken I've ever seen, but who cares about authenticity if they look that delicious. And really, a Schnecke is more a description of a type of yeast-dough based pastry. The word means 'snail' in German, so it is descriptive of the roll-up shape. Where I'm from they don't sell cinnamon Schnecken, they do raisin ones (the filling is a mix of marzipan and raisins) or poppy seed paste. I've made cinnamon ones mostly because they are so easy and cinnamon sugar is one of the things that is used a lot in Germany.

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pinchofcinnamon January 6 2013, 17:20:53 UTC
oh, wow, good to know, so this looks like German-American hybrid))

I also heard that the pastry for traditional schneken contains cream cheese or cottage cheese. Is it the case (just in case you know)?

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tinimaus January 6 2013, 17:56:16 UTC
Cream cheese or cottage cheese? Not so likely, as they aren't all that German (they are more the kind of thing desperate Germans in America would use to bake with if they can't get any quark). As a matter of fact, there is a type of dough called quark-öl-teig that is used for making Rosinenschnecken.

Google translate tells me that quark is кварк in Russian - that looks like pretty much the same word to my rudimentary cyrillic knowledge. Is it used much in Russian cookery?

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pinchofcinnamon January 7 2013, 13:57:34 UTC
I see, thank you!

What we use a lot in Russia is 'tvorog', which is a crumbly unsalted, slightly sour cheese. Not sure it is exactly the same as quark, but at least it is very similar. I thought it is very similar to cottage cheese too.

Many of our casual desserts and breakfast foods are based on tvorog. E.g. syrniki (tvorog fritters), 'zapekanka' (tvorog based crustless cheesecake), lazy vareniki (sweet tvorog gnocchi), vareniki (dumplings) stuffed with tvorog. We also eat it quite often just as it is, with some sour cream and fruit jams.

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rachelpage December 1 2014, 02:31:30 UTC
What I wouldn’t give for one of these RIGHT NOW. I’m drooling.

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