Fast apple cinnamon snails

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Take the puff pastry out of the refrigerator and let it rest for about 10 minutes at room temperature. Peel, quarter and core apples. Halve apple quarters again and cut into thin slices. Mix with lemon juice.

2. 2

   Melt the butter. Mix sugar and cinnamon. Take the puff pastry out of the package and unroll it on the baking paper. Then dust a new piece of baking paper with a little flour and place the puff pastry with the dough side on top. Pull the baking parchment from the package off the dough.

3. 3

   Spread the dough with butter, leaving an approx. 2 cm wide edge on the upper long side. Sprinkle the dough with the cinnamon-sugar mixture (leave the upper long side free again for approx. 2 cm). Then spread the apple slices on the dough in such a way that this time an approx. 2 cm wide strip remains free on the upper and lower long side.

4. 4

   To roll up, beat the lower free strips over the filling and roll the dough with the help of the baking paper towards the upper long side. Spread a thin layer of water on the upper free strip of dough and press down well. Cut the roll into 12 slices of the same size.

5. 5

   Grease the hollows of a muffin tray well and sprinkle breadcrumbs on the bottom. Place snails in the troughs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Remove the finished apple-cinnamon snails from the cake tins while still hot and let them cool on a cake rack.

6. 6

   TIP: Screws can also be baked without a muffin tray. To do this, place the snails on a baking tray lined with baking paper and press the ends of the dough on each snail well.

Nutrition Facts

KCAL
130 kcal

CARBS
14 g

FATS
7 g

PROTEINS
1 g