Whole Wheat Apple Snails with Cinnamon & Almonds

Peel, core, and cut the apples into small pieces. Place them in a pot with a little water and bring to a brief boil. Reduce the heat and simmer for a few minutes until the apples are soft but still have some structure (do not overcook to a pulp). Drain the apples, reserving 250 ml of the cooking liquid. Add this back to the apples. In a small bowl, whisk the vanilla pudding powder with a little cold water until smooth, add to the apple mixture, and bring to a boil while stirring until the mixture thickens. Stir in sugar, raisins, cardamom, and cinnamon, and let the filling cool completely.

Place the whole wheat flour in a bowl and form a well in the center. Pour in the lukewarm milk, crumble in the yeast, and add a teaspoon of honey. Carefully stir a little flour from the edge into the milk with a fork to create a thin pre-dough. Let the pre-dough rise in a warm place for about 15–20 minutes.

Then add one of the eggs, the remaining honey, and a pinch of salt, and mix everything together. Once the ingredients are combined, add the soft, diced butter and knead the dough vigorously (about 2 minutes, once the butter is incorporated). Cover the dough and let it rise in a warm place for about 45 minutes until its volume has significantly increased.