Apple – Curd Snails
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g apricot (s), dried
- 350 g apples
- 4 tablespoon lemon juice
- 50 g almond (s), chopped
- 150 g quark (low-fat quark)
- 6 tablespoon milk
- 6 tablespoon oil
- 100 g suar
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 300 grams flour
- 1 packet baking powder
- 1 egg (s), separated
- 1 teaspoon cream
- 75 g powdered suar
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Cut the apricots into thin strips and the apples into small pieces. Drizzle the apples with 2 tablespoons of lemon juice. Mix the quark, milk, oil, 75 g sugar, salt and vanilla sugar together. Mix in the first half of the flour, mixed with the baking powder, tablespoon at a time. The second half is then kneaded under the curd mass.
- The dough is rolled out on a floured surface to form a square of approx. 35 x 35 cm. The fruits are mixed with the almonds and the remaining sugar and spread on the dough. Please leave a 4 cm wide border on one side and then coat this with egg white. Then the sheet of dough is rolled up and cut into slices. The snails are placed on the tray and baked for about 15 minutes.
- Then I brush them with the egg yolk (mixed with 1 teaspoon cream) and bake them for another 5 minutes. The remaining lemon juice is mixed with the powdered sugar and spread on the snails that are still warm.
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