Dabby-Doughs
Jump to navigation
Jump to search
 | This article needs additional citations for verification. (November 2010) (Learn how and when to remove this template message) |
 Cinnamon snails, a type of dabby-dough | |
| Type | Pastry |
|---|---|
| Main ingredients | Pastry dough, cinnamon, white sugar, butter or margarine |
 Cookbook: Dabby-Doughs  Media: Dabby-Doughs | |
Dabby-Doughs are a type of pastry. They are traditionally made using the remnants of dough leftovers from making a pie, although they can be prepared in large amounts by simply making a batch of pastry dough. The filling of a dabby-dough is typically a mixture of cinnamon and white sugar sprinkled on butter or margarine, rolled, sliced and baked.[1]
There are many different names for this type of confection, including "cinnamon snails," "schnecken," "bumble bees," "pinwheels," "tuzzie-muzzies," "gobblies," "schmekels," "doo-dads" and "mock rugula".
References[edit]
- ^ Rombauer, Irma S. (1998). Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931. Scribner. p. 638. ISBN 9780684833583.
External links[edit]
 | This pie or tart-related article is a stub. You can help Wikipedia by expanding it. |
