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One of the most loving memories I have from my childhood is that of my grandmother from my mom’s side! When I was a child, we lived downtown Athens and my mother’s parents lived in Piraeus. Piraeus is a harbor and it is about 12 klm. / 7.5 miles or half an hour distance with a car from Athens.
According to the 2011 census, Piraeus had a population of 163,688 people.
“Piraeus is a historical city, going back to ancient Greece. The city was developed in the early 5th century BC, when it was selected to serve as the port city of classical Athens and was transformed into a prototype harbor, concentrating all the import and transit trade of Athens. Consequently, it became the chief harbor of ancient Greece, but declined gradually after the 4th century AD, growing once more in the 19th century, especially after Athens’ declaration as the capital of Greece. In the modern era, Piraeus is a large city, bustling with activity and an integral part of Athens, acting as home to the country’s biggest harbor and bearing all the characteristics of a huge marine and commercial-industrial center.
Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
The port of Piraeus is the chief port in Greece, the largest passenger port in Europe and the third largest in the world, servicing about 20 million passengers annually. With a throughput of 1.4 million TEUs, Piraeus is placed among the top ten ports in container traffic in Europe and the top container port in the Eastern Mediterranean.” Source: Wikipedia.
Back at that time my mother wasn’t driving, so we had to take the train and make a half hour travel to arrive at Piraeus. I was about 5 years old and all this was magical to me; the train, the sea, the big ships and of course my grandparents who loved me so much.
My grandmother was a very strong person with so much love for her grandchildren and good food. She and my grandfather came here from Asia Minor after Greece lost the war from Turkey. You can find more here and here. She loved me so much and she spoiled me tremendously, but this is what grandparents should do, isn’t it?
As a child I was a quiet one, but I had my moments. I loved to ferret out in drawers trying to discover little treasures. My grandfather was an accountant and as it happens to most of the people involved in this profession, he had an adoration for order. His drawers, to my eyes, were full of exciting things such as different colored pens, pencils, sharpeners, erasers and notepads. Everything was in order and that was something that excited me even more. Although, these drawers were a forbidden area for me, sometimes I was overstepping my limits and went ahead and dug into them. My grandfather then started scolding me. As both my grandparents were living in Turkey before coming to Greece, they were speaking Turkish as well. When my grandmother was listening to my grandfather’s preach, she started scolding him in Turkish. You cannot believe how funny this was to me! I was watching them fight in a language completely unknown to me, over me. Now that I come to think about it, I believe I did it, so as to be able to enjoy all this fuss afterwards lol!
Anyway, these past few days I was thinking a lot about her. Unfortunately, she started suffering from senile dementia and I was not able to enjoy her during my adolescence and to manage to record all the beautiful recipes she knew, only just a few of them did we achieve to salvage.
When I thought of making these Phyllo Snails my mind went directly to her. She loved all these types of sweets and thus I dedicate this to her and to all the beautiful memories she left me. Her love and affection will always be in my heart.
These Apple Snails were delicious and the cream on top just took them off!
Phyllo Snails with Apples and Cream
Ingredients
One pack of phyllo, 13 to 14 phyllo sheets
2 apples, peeled and diced
1 tsp cinnamon
¼ tsp ground cloves
1 tbsp flour
1 ½ tbsp. sugar
½ cup almonds, roasted, cut in half
About 1 cup of corn oil for brushing the phyllo
200 gr. / 7 oz. melted margarine or butter
For the Cream
625 ml / 21 fl. oz. milk
¼ cup heavy cream
½ cup sugar
6 tbsp corn flour (corn starch for the US residents)
2 tbsp all-purpose flour
2 egg yolks
1 tbsp margarine
1 tsp vanilla extract
¼ tsp orange extract
For the Syrup
3 cups sugar
2 ½ cups water
Juice of a lime or lemon
1 cinnamon stick
Instructions
For the Cream
Make the cream the day before.
In a deep pot pour the milk, heavy cream, sugar, corn flour (corn starch for the US residents) and all-purpose flour.
Whisk to dissolve the flours and turn on the stove to medium/high.
When the milk starts to become hot, start to whisk until the cream starts to thicken.
Remove from fire and add the margarine or butter, vanilla, orange extract and the egg yolks whisking constantly.
Let it cool at room temperature, put a wrap on top to cover and then place it in the refrigerator for at least 3 hours or overnight.
Take it out after the 3 hours or the day after.
Whisk for a few seconds to make the cream fluffy again.
For the Phyllo Snails
In a bowl add the apples, cinnamon, ground cloves, almonds, flour and sugar and mix.
Put aside.
Take a phyllo sheet with the shorter side towards you.
Butter it slightly or oil it with corn oil.
Take the side which is close to you and fold it to its opposite, just like we fold a napkin.
Turn this folded phyllo so as its shorter side to be close to you.
Oil it with corn oil.
Take a spoonful of the apples mixture and spread it just like you see in the pictures.
Fold the phyllo like a pipe and turn its edges so as to form a snail.
Oil a rounded pan with diameter 30cm / 11 in.
Put the phyllo snail in the pan.
Do the same for the rest of the phyllo sheets.
Be careful: We put the pan in a cold oven and we turn it on at 150° C / 300° F.
We bake for 50 minutes or until the snails are golden.
Let them cool and make the syrup.
For the Syrup
In a deep pot put all the ingredients of the syrup and bring to boil in medium/high heat.
Count 5 minutes from the moment it starts to boil and remove from fire.
Take out the cinnamon stick and lemon peel.
While the syrup is hot pour it on top of the snails and let them soak as much as possible.
When you want to serve place each snail in a dish and pour a good amount of cream on top.
- One pack of phyllo, 13 to 14 phyllo sheets
- 2 apples, peeled and diced
- 1 tsp cinnamon
- ¼ tsp ground cloves
- 1 tbsp flour
- 1 ½ tbsp. sugar
- ½ cup almonds, roasted, cut in half
- About 1 cup of corn oil for brushing the phyllo
- 200 gr. / 7 oz. melted margarine or butter
- 625 ml / 21 fl. oz. milk
- ¼ cup heavy cream
- ½ cup sugar
- 6 tbsp corn flour (corn starch for the US residents)
- 2 tbsp all-purpose flour
- 2 egg yolks
- 1 tbsp margarine
- 1 tsp vanilla extract
- ¼ tsp orange extract
- 3 cups sugar
- 2 ½ cups water
- Juice of a lime or lemon
- 1 cinnamon stick
- Make the cream the day before.
- In a deep pot pour the milk, heavy cream, sugar, corn flour (corn starch for the US residents) and all-purpose flour.
- Whisk to dissolve the flours and turn on the stove to medium/high.
- When the milk starts to become hot, start to whisk until the cream starts to thicken.
- Remove from fire and add the margarine or butter, vanilla, orange extract and the egg yolks whisking constantly.
- Let it cool at room temperature put a wrap on top to cover and then place it in the refrigerator for at least 3 hours or overnight.
- Take it out after the 3 hours or the day after.
- Whisk for a few seconds to make the cream fluffy again.
- In a bowl add the apples, cinnamon, ground cloves, almonds, flour and sugar and mix.
- Put aside.
- Take a phyllo sheet with the shorter side towards you.
- Butter it slightly or oil it with corn oil.
- Take the side which is close to you and fold it to its opposite, just like we fold a napkin.
- Turn this folded phyllo so as its shorter side to be close to you.
- Oil it with corn oil.
- Take a spoonful of the apples mixture and spread it just like you see in the pictures.
- Fold the phyllo like a pipe and turn its edges so as to form a snail.
- Oil a rounded pan with diameter 30cm / 11 in.
- Put the phyllo snail in the pan.
- Do the same for the rest of the phyllo sheets.
- We bake for 50 minutes or until the snails are golden.
- Let them cool and make the syrup.
- In a deep pot put all the ingredients of the syrup and bring to boil in medium/high heat.
- Count 5 minutes from the moment it starts to boil and remove from fire.
- Take out the cinnamon stick and lemon peel.
- While the syrup is hot pour it on top of the snails and let them soak as much as possible.
- When you want to serve place each snail in a dish and pour a good amount of cream on top.
- Ένα πακέτο φύλλο κρούστας
- 2 μήλα, ξεφλουδισμένα και κομμένα σε κύβους
- 1 κ.γ. κανέλα
- ¼ κ.γ. γαρύφαλλα
- 1 κ.σ. αλεύρι
- 1 ½ κ.σ. ζάχαρη
- ½ φλ. αμύγδαλα, καβουρδισμένα, κομμένα στη μέση
- Περίπου 1 φλιτζάνι καλαμποκέλαιο για το άλειμα των φύλλων
- 200 γρ. λιωμένη μαργαρίνη ή βούτυρο
- 625 ml γάλα
- ¼ φλ. κρέμα γάλακτος
- ½ φλ. ζάχαρη
- 6 κ.σ. κορν φλάουρ
- 2 κ.σ. αλεύρι για όλες τις χρήσεις
- 2 κρόκοι αυγού
- 1 κ.σ. μαργαρίνη
- 1 κ.γ. απόσταγμα βανίλιας ή μία βανιλλίνη
- ¼ κ.γ. εκχύλισμα πορτοκαλιού, ή ξύσμα από μισό πορτοκάλι
- 3 φλ, ζάχαρη
- 2 ½ φλ. νερό
- Χυμό λεμονιού ή λάιμ
- 1 ξυλάκι κανέλα
- Καλό είναι την κρέμα να την φτιάξετε είτε από την προηγούμενη ή τουλάχιστον 3 ώρες πριν.
- Σε μια βαθιά κατσαρόλα ρίξτε το γάλα, τηνκρέμα γάλακτος, τη ζάχαρη, το κορν φλάουρ και το αλεύρι.
- Ανακατέψτε καλά με ένα σύρμα για να διαλύθουν τα άλευρα και ανάψτε το μάτι της κουζίνας σε μέτρια/υψηλή θερμοκρασία.
- Όταν το γάλα αρχίζει να γίνεται ζεστό αρχίστε να ανακατεύετε μέχρι η κρέμα να αρχίσει να δένει.
- Αφαιρέστε από τη φωτιά και προσθέστε τη μαργαρίνη, τη βανίλια, το εκχύλισμα από πορτοκάλι και τους κρόκους των αυγών ανακατεύοντας συνεχώς.
- Αφήστε το να κρυώσει σε θερμοκρασία δωματίου, βάλτε μία μεμβράνη ακριβώς πάνω στην κρέμα να την καλύψει και στη συνέχεια τοποθετήστε το στο ψυγείο για τουλάχιστον 3 ώρες ή όλο το βράδυ.
- Βγάλτε μετά τις 3 ώρες ή την επομένη.
- Ανακατέψτε για μερικά δευτερόλεπτα για να γίνει η κρέμα αφράτη και πάλι.
- Σε ένα μπολ προσθέστε τα μήλα, την κανέλα, τα γαρύφαλλα, τα αμύγδαλα, το αλεύρι και τη ζάχαρη και ανακατέψτε.
- Βάλτε το στην άκρη.
- Πάρτε ένα φύλλο με την μικρότερη πλευρά προς το μέρος σας.
- Βουτωρώστε το ελαφρά με αραβοσιτέλαιο.
- Πάρτε την πλευρά που είναι κοντά σας και διπλώστε τη στην απέναντί της, ακριβώς όπως διπλώνουμε μια πετσέτα.
- Γυρίστε το φύλλο έτσι ώστε πάλι η μικρότερη πλευρά να είναι κοντά σας.
- Λαδώστε ξανά.
- Ρίξτε μια κουταλιά του μίγματος με τα μήλα και απλώστε το ακριβώς όπως βλέπετε στις εικόνες.
- Διπλώστε τα φύλλα σε σωλήνα και στρίψτε τα άκρα, ώστε να σχηματιστεί ένα σαλιγκάρι.
- Λαδώστε ένα στρογγυλεμένο ταψί με διάμετρο 30cm.
- Βάλτε το σαλιγκάρι στο ταψί.
- Κάντε το ίδιο για τα υπόλοιπα φύλλα κρούστας.
- Ψήστε για 50 λεπτά ή μέχρι τα σαλιγκάρια είναι χρυσά.
- Αφήστε να κρυώσουν κάντε το σιρόπι.
- Σε μια βαθιά κατσαρόλα βάλτε όλα τα υλικά του σιροπιού και βάλτε να βράσει σε μέτρια/υψηλή θερμότητα.
- Από τη στιγμή που αρχίζει να βράζει μετρήστε 5 λεπτά και βγάλτε το από τη φωτιά.
- Αφαιρέστε το ξυλάκι της κανέλας.
- Ενώ το σιρόπι είναι ζεστό, ρίξτε το πάνω από τα σαλιγκάρια και αφήστε τα να ρουφήξουν όσο γίνεται περισσότερο σιρόπι.
- Για να τα σερβίρετε βάλτε κάθε σαλιγκάρι σε ένα πιάτο και ρίξτε μια καλή ποσότητα από την κρέμα στην κορυφή.
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