Summary

Ingredients

For the dough:

• 3 apples
• 3 tablespoon lemon juice
• 3 tablespoon calvados
• 80 g suar
• 150 g low-fat quark
• 5 tablespoon milk
• 5 tablespoon oil
• 2 packs vanilla sugar
• 300 g spelled flour, type 630
• 1 packet baking powder
• Flour, for dusting
• 1 egg (s), separated, for brushing

For the sprinkles:

• 75 g spelled flour, type 630
• 50 g butter
• 2 tablespoon sugar
• 0.5 teaspoon ½ cinnamon
• 2 tablespoon walnuts, chopped
• 2 tablespoons jam (orange), for brushing

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Instructions

1. For the snails, peel, core and finely dice the apples. Cook with lemon juice, calvados and 2 tablespoons sugar in a saucepan until soft and allow to cool.
2. Then mix the remaining sugar with the quark, milk, oil and vanilla sugar. Mix the flour and baking powder, stir one half into the quark mixture and knead in the rest.
3. Carefully roll out the quark-oil dough on a floured work surface into a square (35 cm X 35 cm) and spread the apple compote on it, leaving a 4 cm wide edge on one side. Separate the egg and brush the edge with egg white. Roll up the sheet of dough and cut into 12 slices. Place the apple snails on a baking sheet lined with baking paper and brush with egg yolk.
4. Then knead the flour, butter, sugar and cinnamon with walnuts and distribute on the snails. Bake apple snails in a preheated oven at 180 ° for 15 to 20 minutes and brush with jam while still hot.