Apricot-almond snails (diabetics)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix quark, milk, oil, salt and 60 g fruit sugar. Mix flour and baking powder, knead in. Roll out the dough to a rectangle (approx. 40 x 50 cm) on a lightly floured work surface

2. 2

   Drain the apricots and dice finely. Mix with the almonds. Pour the apricot filling onto the dough and leave a 2 cm wide edge on each. Press the filling slightly into the dough. Roll up the dough from the short side. Cut into about 10 slices. Put 5 snails each on a baking tray lined with baking paper

3. 3

   Bake snails in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Let them cool down

4. 4

   Melt the coconut oil. Dissolve remaining fruit sugar in it. Spread the snails with it and let the icing dry

5. 5

   1170 joules, 280 calories, 2 1/4 BE, including 9 g fructose