Apple-Almond-Snail with butter crumbles

Name: Apple-Almond-Snail with butter crumbles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 100 g Butter; 450 g Flour; 150 g Sugar; 1 package Vanillin sugar; 150 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 1 pinch Salt; 12-15 Drops of lemon aroma; 1 package Baking Powder; 2 (370 ml each) Glasses of chunky apple compote; 60-75 g Almond slivers; 1-2 TEASPOONS Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

100 g Butter
450 g Flour
150 g Sugar
1 package Vanillin sugar
150 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Oil
1 pinch Salt
12-15 Drops of lemon aroma
1 package Baking Powder
2 (370 ml each) Glasses of chunky apple compote
60-75 g Almond slivers
1-2 TEASPOONS Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Melt the butter. Mix 150 g flour, 75 g sugar and vanillin sugar in a bowl and add the warm butter at once. Knead into crumbles with the dough hooks of the hand mixer.
2
Set aside. For the quark oil dough, mix quark, milk, oil, 75 g sugar, salt and lemon flavouring in a bowl. Mix 300 g flour and baking powder, stir in a little and knead in the rest.
3
Roll out the dough to a rectangle (approx. 42 x 30 cm) on a floured work surface. Spread apple compote on the dough, leaving one narrow side approx. 5 cm wide uncoated. Sprinkle with 50 g almond slivers and roll up the dough from the uncoated narrow side.
4
Cut the roll into 8 slices and place the snails on two baking trays lined with baking paper. Press the snails a little bit flat and sprinkle them with crumbles and remaining almond slivers. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes.
5
Let the snails cool down and serve dusted with icing sugar.