She Strengthens

Sweet Tradition: A Family Recipe for Schnecken

In the heart of Charleston, South Carolina, a beloved caterer named Mildred Bernstein shared her secret recipe for schnecken, a traditional German pastry that resembles a snail. This sweet treat has been passed down through generations, and its rich history is woven into the fabric of Jewish Southern cuisine.

A Yeast Dough Like No Other

To create these sweet snails, you’ll need to prepare the dough a night in advance. The process begins with warming cream and melting butter in a medium saucepan. Once cooled to lukewarm, the mixture is combined with yeast, sugar, egg yolks, salt, cinnamon, and flour in an electric mixer. The dough is then refrigerated overnight, allowing the yeast to work its magic.

Rolling Out the Filling

The next day, the dough is divided into four pieces, each rolled out into a rectangle on a floured surface. A generous brushing of melted butter sets the stage for the sweet and crunchy filling. A mixture of granulated sugar, cinnamon, pecans, and currants is sprinkled evenly, leaving a small border around the edges. The dough is then rolled up like a jelly-roll, sealed with beaten egg, and sliced into 1-inch thick pieces.

Rise and Shine

The schnecken are arranged on lined baking sheets, leaving space between each piece to allow for rising. As they sit, the dough will puff up slightly, but not double in size. Meanwhile, the oven is preheated to 350°F.

Golden Brown Perfection

After 20-25 minutes of baking, the schnecken emerge golden brown, fragrant, and irresistible. Transferred to wire racks, they cool completely, ready to be devoured. This family recipe yields four dozen schnecken, perfect for sharing with loved ones or savoring on your own.

Tips and Variations

To ensure success, make sure to plan ahead and refrigerate the dough overnight. You can also customize the filling with your favorite nuts or dried fruits. For an extra touch, sprinkle additional cinnamon-sugar on top of the schnecken before baking.

A Taste of Tradition

Mildred Bernstein’s schnecken recipe is more than just a sweet treat – it’s a testament to the rich cultural heritage of Jewish Southern cuisine. With every bite, you’ll taste the love and tradition that goes into creating these sweet snails.