Apple Snails with Walnut Crumble

For the apple buns with walnut crumble, first preheat the oven to 200 °C top/bottom heat (gas 3, hot air 180 °C).

Roast the walnuts in the heated oven on the 2nd rack from the bottom for 6 minutes. Do not turn off the oven afterwards. Let the nuts cool down on a plate. Chop the walnuts very finely in a blitz chopper. Knead together with butter, flour and sugar first with the dough hook of the mixer, then with your hands to form crumbles. Refrigerate for 10 minutes.

For the filling, peel and core apples and cut into thin slices or small cubes. Immediately mix with lemon juice and applesauce.

For the dough, mix curd, milk, oil, sugar and salt with the dough hook of the mixer. Mix flour and baking powder, add and knead briefly. Roll out the dough on a floured surface to a square of 40 x 40 cm and spread with the apple mixture. Leave a 2 cm wide border all around.

Roll up tightly from one side and cut into 12 slices of equal thickness with a sharp kitchen knife. Place with the cut surface facing upwards on a baking tray (or several trays) lined with baking paper and sprinkle with the crumbles.

Bake the apple buns with walnut crumble in the preheated oven on the 2nd rack from the bottom for half an hour.

Preparation Tip:

Vary the filling of the apple buns with walnut crumble with pears.

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