How to make
The peeled butternut squash is coarsely grated along with one medium-sized apple.
Mix with sugar and cinnamon.
Grab one filo pastry sheet, sprinkle it with oil, put a second one on top and on the long side, put the filling horizontally from end to end and then here and there and all over the filo pastry sheet.
Roll the two filo pastry sheets into a roll, then into a snail and arrange them in a greased baking pan, by putting 1 whole almond in the middle.
I formed 4 snail pastries with 2 filo pastry sheets and 1 with one filo pastry sheets - that's how many were left.
There was juice left in the bowl with the stuffing and I spread it over small squash pastries.
Bake in a preheated oven at 360°F (180°C) until golden.
Remove and spread again with the pumpkin juice and sprinkle with sliced almonds.
The snail pastries with butternut squash and almonds are very tasty - just try them! Enjoy!
