Apple Snails

A great cake recipe for any occasion:

The recipe mixture makes about 24 small or 9 qrosse snails.

Sift the flour into a suitable bowl. Mix the yeast with half of the sugar and add. Add the rest of the sugar, the butter, the salt, the egg and the milk and knead until the dough is smooth. Let rise in a warm place with the lid closed until the dough has approximately doubled in volume.

For the filling, add the raisins. Soak in warm water for about half an hour.

Mix the almond kernels with the cream, lemon zest and juice. Grate the apples with a fine grater and mix everything together. Finally, add the drained raisins, sugar and cinnamon.

Roll out the dough into a long rectangle. Spread the filling evenly on it. Roll up and cut into slices about 1 cm thick. Place on a baking sheet lined with parchment paper.

Meanwhile, bake the apple snails in the oven heated to 200 °C on the second rack from the bottom for twenty minutes (large snails: thirty minutes).

Cool the apple snails on a cooling rack. Dust with powdered sugar if desired before serving.

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