Apple snails

- 100 g dried apricots li>
- 350 g Apples (approx. 2 pieces)
- 4 EL span> 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 span> flour
- 1 packet baking powder
- 1 Egg (size M)
- 1 TL Whipped cream
- 75 g Icing sugar
- flour
- baking paper
40 minutes
s pan> easy
- 1.
- 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.
- 2.
- 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.
- 3.
- 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.
- 4.
- 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.
- 5.
- 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.
- 6.
- 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 li>
- 1470 kJ
- 8 g protein
- 10 g fat
- 50 g carbohydrates
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