Then cover and leave to rise in a warm place for approx. 45 minutes.

Next, wash the plums, halve them, remove the stones and chop them into small pieces.

Then heat 3 tablespoons of water and simmer the plums in it over medium heat until the liquid has evaporated.

Stir the starch with a little cold water until smooth, add to the plums, stir well and bring to the boil briefly, sweeten with 2 tablespoons of sugar and leave to cool.

3. Knead the dough on a lightly floured work surface and roll it out into a rectangle measuring approx. 20 x 30 cm.

Mix 1 tablespoon of sugar with cloves, cinnamon and almonds. Sprinkle the dough with this and spread with the plum compote.

Roll up the dough from the long side and cut into 6 slices. Place these on a baking tray lined with baking paper and leave to rise covered for another 20 minutes.

Now melt the remaining butter. Brush the snails with the remaining melted butter and bake in the preheated oven (200°C; middle) for approx. 25 minutes.

Bon appetit