Nut Apple Snails

For the nut-apple buns, pour the hot milk over the grated nuts and mix with sugar and cinnamon.

Roll up the puff pastry and spread with the nut filling, peel the apples, finely slice with a cucumber slicer and spread over the nut filling.

Then spread the rum raisins on top, form the dough into a tight roll and cut finger-thick pieces from it with a sharp knife.

Line a baking tray with baking paper, spread the snails on it and brush with the beaten egg.

Bake at 170 °C for about 20 minutes until golden brown. Allow to cool, sprinkle with sugar and serve the nut-apple snails.

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