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Viennese Apple Pastry

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  Regular flour 1 Cup (16 tbs), sifted (Pillsbury Best)
  Salt 1⁄4 Teaspoon
  Butter 1⁄2 Cup (8 tbs) (Land O Lakes)
  Cold water 5 Tablespoon
  Pared thinly sliced apples 1 Cup (16 tbs)
  Sugar 3 Tablespoon
  Almonds 2 Tablespoon, sliced
  Apricot preserves/Peach preserves 3 Tablespoon

Sift flour and salt into mixing bowl.
Cut in butter until:mixture is the size of small peas.
Sprinkle water, a little at a time, over mixture while stirring.with fork until dough is just moist enough to hold together.
Form into a square Flatten to 1/2 inch.
Roll out on floured surface to 12-inch square.
Place on ungreased cookie sheet.
Toss apple slices with tablespoon of flour.
Place slices down center third.
Sprinkle 2 tablespoons sugar over apples.
Fold upabout inch at each end.
Fold sides over apples, leaving an inch of apples snowing.down'center.
Sprinkle with 1 tablespoon sugar and almonds.
Bake at 450° for 15 to 20 minutes until golden brown.
Spread immediately with preserves.

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Viennese Apple Pastry Recipe