For the curd snails, cut dried apricots into small pieces and soak in brandy. Mix curd cheese with mascarpone, the pulp of a vanilla pod and cane sugar.
For the dough, mix curd cheese with salt, egg yolk, sugar, milk and oil properly. Mix in flour. Roll out into a rectangle on floured work surface. Spread the curd cream on top. Sprinkle apricots on top and roll up loosely from the long side.
Cut roll into 1 cm thick slices. Place the curd cheese snails on a greased baking tray and bake in a heated oven at 200° C for 20 minutes. Heat the apricot jam and brush the baked curd cheese snails with it.