Raisin and apple snails (quark and oil dough)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the lemon, rub dry and grate the peel. Halve the lemon and squeeze the juice. Peel and quarter apples and remove the core. Cut apple quarters into pieces. Apple, lemon juice and

2. 2

   Bring 75 g sugar to the boil and cook for 5-8 minutes. Fold in raisins and almond slivers, let cool off. Knead quark, oil, remaining sugar, vanillin sugar, lemon peel, flour and baking powder to a smooth dough. Roll out the dough to a rectangle (30 x 35 cm) on a floured work surface. Spread the apple mixture on top and roll up from the short side. Cut the roll into ten approx. 3 cm thick slices. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 18-20 minutes

3. 3

   Remove the raisin snails and let them cool down a little. Stir icing sugar and 3 tablespoons of water until smooth and coat the snails with it

4. 4

   Results in about 10 pieces

Nutrition Facts

KCAL
340 kcal

CARBS
55 g

FATS
11 g

PROTEINS
7 g