Apricot-Apple-Snails

Name: Apricot-Apple-Snails
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 120 g Apricots (a. d. glass;; 7-10 Tbsp suitable for diabetics); 100 g peeled and; 7-10 Tbsp cored apple; 3 TABLESPOONS Lemon juice; 125 g Low-fat curd; 24 g + 24 g fructose; 4 TABLESPOONS oil, 7 tablespoons milk; 240 g Wheat flour (T. 1050); 1 coated Tsp Baking Powder; 65 g chopped almonds; 1 egg , baking paper (size M)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

120 g Apricots (a. d. glass;
7-10 Tbsp suitable for diabetics)
100 g peeled and
7-10 Tbsp cored apple
3 TABLESPOONS Lemon juice
125 g Low-fat curd
24 g + 24 g fructose
4 TABLESPOONS oil, 7 tablespoons milk
240 g Wheat flour (T. 1050)
1 coated Tsp Baking Powder
65 g chopped almonds
1 egg , baking paper (size M)

Directions

1
Finely dice the apricots and apple. Drizzle apple with 2 tablespoons lemon juice. Quark, 24 g fructose, oil and
2
Stir 6 tablespoons of milk. Mix flour and baking powder and knead. Roll out on a little flour (approx. 20 x 25 cm)
3
Mix fruits and almonds. Spread on the dough, leave a rim of about 4 cm on the short sides. Separate the egg. Spread the edge with egg white. Roll up the dough from the short side and put it in
4
Cut 8 slices
5
Place on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-18 minutes. Mix 1 tbsp. milk and egg yolk. Spread on the snails approx. 3 minutes before the end of the baking time, continue baking. Cooling down
6
Mix 24 g fructose and 1 tablespoon lemon juice until smooth. Spread the snails with it. Let the icing get firm