We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.

Yeast snails with a Pinova apple and yoghurt filling

A snack you simply can’t resist

Soft, nice and simply delicious. These yeast snails with a Pinova apple and plain yoghurt filling are perfect for breakfast or as a snack. A sweet intermezzo for a smile on your face.
60 min.


for 15 yeast snails

for the dough
350 g flour
2 tsp. dry beer yeast
65 g sugar
125 g ricotta
95 ml lukewarm milk
1 egg
2 pinches of salt
60 g soft butter

for the filling
125 g ricotta
150 g plain yoghurt
50 g sugar
2 Pinova apples

for the glaze
200 g powdered sugar
½ lemon (juice)
Print recipe


For the dough: Mix flour, yeast and sugar in the bowl of the mixer, add ricotta and lukewarm milk and turn on the mixer. Add egg and salt and continue kneading until the dough separates from the bowl and wraps around the hook. Then add soft butter bit by bit and continue kneading until the butter is incorporated into the dough and the dough is shiny and elastic. Allow the dough to rise in a warm place until it has doubled in size. This will take about 2.5 – 3 hours.
For the filling: Wash and peel Pinova apples, remove the core and cut into small cubes. Mix ricotta with yoghurt and sugar in a bowl, add Pinova apple cubes and mix again.
When the dough has doubled in size, roll it out on a slightly floured surface forming a rectangle of approx. 45 x 30 cm. Distribute the yoghurt and apple filling over the entire surface and then roll up. Cut the roll into slices of about 3 cm thick and arrange the yeast snails with the cutting edge facing upwards on a baking tray covered with baking paper.
Cover and let rest for another 30 minutes. Preheat the oven to 175°C (top/bottom heat) and prepare the glaze in the meantime. Mix powdered sugar with the juice of half a lemon in a small bowl until you get a homogeneous, thick glaze. If necessary, add a bit of lemon juice or powdered sugar to get the desired consistency. When the resting time is over, bake the yeast snails in the oven for about 25 minutes until golden yellow (only one baking tray at a time). Remove from the oven, allow to cool for 5 minutes and decorate with sugar glaze.

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

Share recipe and try it yourself!

Post the picture on Instagram under #melavalvenosta!