Spelt snails with feta cream and rosemary quinces

Ingredients for 1 servings:

• 250 g spelt flour
• 250 g wholemeal spelt flour
• 1 packet of dry yeast
• 1 tsp salt
• 1 tsp cane sugar
• 100 ml sweet cream
• 100 ml water, warm
• 90 ml oil of your choice, e.g. olive oil
• 1 egg(s)
• 1 large quince(s) (pear quince)
• 1 tbsp butter
• ½ cup apple juice
• 1 tbsp honey
• 150 g feta cheese
• 150 g sour cream
• salt and pepper
• Thyme
• rosemary

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

spicy-fruity party snack

Mix the dough ingredients into a smooth yeast dough and let it rise for 30 minutes. In the meantime, prepare the filling: Remove the fluff from the quince and wash it thoroughly, then core and cut into pieces. Briefly fry these in a pan with the butter. Add the apple juice, honey and rosemary and sauté everything until the quince pieces are soft. In a bowl, mix the feta, sour cream, salt, pepper and a little thyme. Then roll out the dough into a rectangle and spread with the feta cream. Then spread the quince mixture on top. Carefully roll everything up into a log and cut into even slices (snails) with a good knife and place these on a baking tray lined with baking paper. Bake at approx. 180-200°C (convection oven) for 20 minutes.