Apple snails

For 10 pieces
  • 100 g dried apricots
  • 350 g Apples (approx. 2 pieces)
  • 4 EL lemon juice
  • 50 g peeled almonds
  • rubbed off a peel of 1 untreated lemon
  • 150 g Lean quark
  • 6 EL Milk
  • 6 EL Oil
  • 105 g Sugar
  • 1 Pinch Salt
  • 1 packet Vanillin sugar
  • 300 g flour
  • 1 packet baking powder
  • 1 Egg (size M)
  • 1 TL Whipped cream
  • 75 g Icing sugar
  • flour
  • baking paper
40 minutes
Cut apricots into strips and soak in water. Wash the apples, peel them, cut into eighths, cut out the core and cut the eighths into thin slices. Drizzle with 2 tablespoons of lemon juice.
Roughly chop the almonds. Mix the quark, milk, oil, 75 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Mix the flour and baking powder and stir half of it into the dough, tablespoon at a time.
Knead in the remaining flour. Roll out into a square (35 cm x 35 cm) on a floured work surface. Drain the apricots and mix with the apples, almonds, lemon zest and the remaining sugar.
Spread the filling on the dough so that one side remains 4-5 cm free. Separate egg. Brush the free strip of dough with egg white and roll it up from the opposite side. Cut into approx. 2.5 cm thick slices.
Place the snails on a baking sheet lined with baking paper and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 20 minutes until golden brown. Mix the egg yolk and cream and brush the snails with it after approx. 15 minutes.
Mix the powdered sugar and the remaining lemon juice to a smooth glaze. Take the snails out of the oven and coat them with icing while they are still warm. Let cool down.
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 8 g ​​protein
  • 10 g fat
  • 50 g carbohydrates


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