Apple Snails with Vanilla Sauce

Shape the flour on a surface, make an indentation in the center, put the egg yolk and water in it. Spread light butter in small pieces evenly on the flour, sprinkle with salt and knead into a dough. Rest the dough a little (not in the refrigerator or it will break when rolled out). For the filling: peel the apples, remove the core and cut into slices. Add cinnamon, sugar, juice of one lemon and raisins, mix well.

Divide the dough into 2 halves, roll out into a rectangle and lift onto the baking sheet with a rolling pin.

Spread the filling evenly on top and fold the dough into the center so that no apples are visible. Brush the finished apple snake with egg yolk and pierce carefully with a fork. Bake in the oven at 180 °C for half an hour. Allow all the ingredients for the sauce to boil briefly while stirring constantly. Stir occasionally while cooling to prevent a skin from forming. Refine the sauce with a little whipped cream as desired and serve with the apple snake.

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