For the apple-almond snails, peel the apples and grate finely. Mix well with the grated almonds and the sugar and lemon juice.
Spread out the puff pastry and spread the mixture on it. Roll up lengthwise and cut into slices about 2 cm thick. Place them on a baking paper and flatten them a bit. Bake the apple-almond snails at 180° for about 15 minutes.