Apple and almond snail with butter crumble

For 8 snails
  • 100 g Butter
  • 450 g flour
  • 150 g Sugar
  • 1 packet vanillin sugar
  • 150 g Lean quark
  • 6 EL Milk
  • 6 EL oil
  • 1 pinch salt
  • 12-15 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
  • baking paper
90 minutes
easy
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
  • 2310 kJ
  • 10 g protein
  • 23 g fat
  • 75 g carbohydrates

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