Fast mini-cinnamon snails

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash apples, grate them dry, quarter them and remove the core. Cut quarters into small cubes and sprinkle with lemon juice. Mix quark, oil, milk, 50 g sugar, vanillin sugar and egg. Mix flour and baking powder and stir in. Roll out dough on a floured work surface in a rectangular shape (approx. 42 x 20 cm). Put apples in a sieve and let them drain.

2. 2

   Heat up jam in a pot and pass through a sieve. Spread the dough with half of the jam. Wash the raisins and dab dry. In a bowl mix raisins, 1/2 teaspoon cinnamon, 1 tablespoon sugar and the apples and spread on the dough. Leave about 1 cm of dough free at the top edge. Roll the dough up tightly from the lower long side. Cut the roll into about 40 slices. Line a baking tray with baking paper. Put 16 snails on top and brush with jam. Bake snails in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Mix coarse sugar with 1 pinch of cinnamon and sprinkle on the warm snails.

3. 3

   Roll the dough up tightly from the lower long side. Cut the roll into about 40 slices. Line a baking tray with baking paper. Put 16 snails on top and brush with jam. Bake snails in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Mix coarse sugar with 1 pinch of cinnamon and sprinkle on the warm snails. Let the snails cool down on a cake rack. Bake the remaining snails in the same way

Nutrition Facts

KCAL
70 kcal

CARBS
12 g

FATS
1 g

PROTEINS
1 g