Apricot snails a la Mäusle

Ingredients for 1 servings:

• 350 g spelt flour, fine
• 3 tbsp brown sugar (raw cane sugar)
• 15 g yeast, fresh
• ½ tsp salt
• 200 ml water, cold
• 50 g butter, very soft
• 170 g apricot(s), soft
• 2 packets of vanilla sugar
• 1 pinch of salt
• 2 packs of pudding powder, vanilla
• 400 g sour cream
• 30 tsp powdered sugar
• some water
• Flour, for the cloth

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Food combining baking recipe carbohydrates – egg-free

Combine the spelt flour and sugar. Mix the yeast with the salt and 100 ml of water, and let stand, covered, for 30 minutes. Then pour the yeast water into the flour mixture, add the butter, and knead with the remaining 100 ml of water until you have a very smooth (but not sticky) dough. Add more water a spoonful at a time until the dough reaches the desired consistency. Shape the dough into a ball and let it rest in a bowl, covered with a towel, until it has doubled in size. For the filling, finely chop the soft apricots (it’s best to chop them in a food processor). Then mix thoroughly with the vanilla sugar, salt, vanilla pudding powder, and sour cream. Line two baking sheets and a countertop with baking paper. Knead the dough briefly, then divide it. On a well-floured tea towel, roll out the first half of the dough very thinly (like strudel dough—you should be able to see the pattern of the towel through the dough). Spread half of the filling evenly with a spoon, leaving a border of about 2 cm on the long sides. Then, using the cloth, roll everything up from the long side. Use a very sharp knife to cut thumb-thick pieces and carefully place them on the baking paper, leaving plenty of space between them. Make a maximum of 16 snails per baking sheet. Repeat with the second piece of dough. Only when all the snails are in their “baking paper places” do you preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Baking time: approximately 20 minutes. Bake the baking sheets one after the other, carefully removing the baking paper from the baking tray when it’s time. Mix the powdered sugar with a few drops of water until smooth and glaze the still-hot snails with it.