Apple snails

Name: Apple snails
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 100 g dried apricots; 350 g Apples (approx. 2 pieces); 4 TABLESPOONS Lemon juice; 50 g peeled almonds; 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 105 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 300 g Flour; 1 package Baking Powder; 1 egg (size M); 1 TEASPOON Whipped cream; 75 g Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 10

100 g dried apricots
350 g Apples (approx. 2 pieces)
4 TABLESPOONS Lemon juice
50 g peeled almonds
7-10 Tbsp grated rind of 1 untreated lemon
150 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Oil
105 g Sugar
1 pinch Salt
1 package Vanillin sugar
300 g Flour
1 package Baking Powder
1 egg (size M)
1 TEASPOON Whipped cream
75 g Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Cut the apricots into strips and soak in water. Wash apples, peel, cut into eighths, cut out the core and cut the eighths into fine slices. Sprinkle with 2 tablespoons of lemon juice.
2
Roughly chop the almonds. Mix quark, milk, oil, 75 g sugar, salt and vanillin sugar with the whisks of the hand mixer. Mix flour and baking powder and stir half of it into the dough by the spoonful.
3
Knead in the remaining flour. Roll out to a square (35 cm x 35 cm) on a floured work surface. Drain the apricots and mix with apples, almonds, lemon peel and the remaining sugar.
4
Spread the filling on the dough so that one side remains 4-5 cm free. Separate the egg. Spread the free dough strip with egg white and roll up from the opposite side. Cut into slices of about 2.5 cm thick.
5
Place the snails on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 20 minutes until golden brown. Mix egg yolk and cream and brush the snails with it after about 15 minutes.
6
Mix icing sugar and remaining lemon juice to a smooth glaze. Remove the snails from the oven and brush them with icing while still warm. Let them cool down.