Apple and almond snail with butter crumble

- 100 g Butter
- 450 g s pan> flour
- 150 g Sugar
- 1 packet vanillin sugar
- 150 s pan> g Lean quark
- 6 EL Milk
- 6 EL oil span>
-
1 pinch salt span> - 12-15 span> drops of lemon flavor
- 1 packet baking powder
- 2 (à 370 ml) Glasses of chunky apple compote
- 60- 75 g almond sticks
- 1-2 TL powdered sugar er
- flour span>
- baking paper li>
90 minutes
- 1.
- Melt the butter. Mix 150 g flour, 75 g sugar and vanilla sugar in a bowl and pour in the warm butter at once. Knead into sprinkles with the dough hook of the hand mixer.
- 2.
- Set aside. For the quark oil dough, mix the quark, milk, oil, 75 g sugar, salt and lemon flavor in a bowl. Mix 300 g flour and baking powder, stir in a little and knead in the rest.
- 3.
- Roll out the dough on a floured work surface into a rectangle (approx. 42 x 30 cm). Spread the apple compote on the dough, leaving one narrow side approx. 5 cm wide uncoated. Sprinkle with 50 g of almond sticks and roll up the dough from the uncoated narrow side.
- 4.
- Cut the roll into 8 slices and place the snails on two baking sheets lined with baking paper. Flatten the snails a little and sprinkle with crumble and remaining almond sticks. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 20-25 minutes.
- 5.
- Let the snails cool down and serve dusted with powdered sugar.
1 snail approx:
- 550 kcal li>
- 2310 kJ
- 10 g protein
- 23 g fat
- 75 g carbohydrates
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