Palle di Neve (Snowballs)

Making Schneeballen (snowballs / palle di neve).

This past September, I was in the medieval village of Rothenburg ob der Tauber in Bavaria, Germany. One morning I was strolling around and stumbled upon a baker that specialized in these quirky (and touristy) treats.

Upon seeing them, I was determined to learn how they were made, and of course attempt to make them when I got back home.

So, with the help of my awesome dessert queen mother, we concocted an Italian adaptation; translating its name to Palla di Neve. Ha! Recipe below.

RECIPE: Palle Di Neve

This recipe was adapted from a version found on the packaging of the Schneeball shaping contraption I had purchased in Rothenburg. We swapped out plum schnapps for Italian Strega; and we swapped out cream using mascarpone instead.

Note: These instructions are very basic, before attempting, please know and use safety precautions when frying or using hot oil.

The recipe yields 6 thick (or 8-10 thin) snowballs.

Ingredients

• 1 1/2 – 2 cups (250g) Baking Flour
• 2 Tbsp Powdered Sugar
• 4 1/4 Tbsp (60g) Unsalted Butter (softened)
• 4 Egg Yolks
• 1 Whole Egg
• 1 pinch Salt
• 1/2 cup (100g) Mascarpone
• 1 Tbsp Liquor (we used Strega)

Instructions

1. In a mixer, mix butter and sugar.
2. Once, mixed well, add whole egg and egg yolks.
3. Add the mascarpone* and Strega*.
4. Add the flour and salt. Mix until you have a uniformed thick dough.
5. Break dough into 6-10 balls and let cool in refrigerator for about 20 minutes.
6. As dough cools, heat up canola oil in a deep pan.
7. Take dough out of refrigerator. Working one ball at a time, roll each ball flat to an oblong shape.
8. Using a ridged pasta cutter, without hitting the edges, slice ribbons inside each flat ball. Do not cut to edge.
9. To lift sliced ball use a skewer or bamboo cake tester, weave it under every other strip and gently lift ball from cutting board. Tip the loose ‘basket-like’ shape into your other hand, gently forming a loose ball of ribbons. (see photo) You can make all these and set aside or work each ball at a time.
10. Once oil is heated, place one of the loose weave balls into the snowball contraption and dip into oil, letting it rest until bubbling. (NOTE: You won’t be able to see when the snowball is cooked, so give it about 5 minutes, and flip ball. You can gently open the snowball maker a crack, to let cook some more.)
11. Once fried to a crisp, remove ball and let rest on paper towels. Continue with the rest of balls.
12. Fill a deep dish with powdered sugar (or other coating options below.)
13. When balls have slightly cooled, coat them with powdered sugar and serve.

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