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Bavarian Apple Slice

  Flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄4 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Sugar 3 Tablespoon
  Egg yolk 1
  Milk 2 Tablespoon
For apple mixture
  Tart apples 4
  Raisins 2 Tablespoon
  Golden raisins 2 Tablespoon
  Fresh white breadcrumbs 3 Tablespoon
  Sugar 2 Tablespoon (brown or white)
  Ground cinnamon 1 Teaspoon
  Confectioners sugar 1 Tablespoon (for sprinkling)
  Sour cream/1/2 cup heavy cream, stiffly whipped 1 Cup (16 tbs) (for serving)

Rub butter lightly into sifted flour and salt in a bowl; add sugar.
Mix egg yolk with milk and stir into pastry to bind together.
Chill 30 minutes.
Peel, core and slice apples, put them in a bowl with raisins, crumbs, sugar and cinnamon and mix well.
Knead pastry lightly until smooth, and roll thinly to a rectangle about 6 x 12 inches.
Lift onto a baking sheet (it should have no edges so the slice can be moved easily after cooking) and trim pastry edges.
Pile apple mixture in the center, leaving 1-1 1/2 inches of pastry on each side.
Lift these sides up and over mixture with a palette knife so they rest on the mixture, but leave a gap in the middle to show the filling.
Press pastry down lightly with a knife so the sides remain in place during baking.
Bake in a moderately hot oven (375°F) for 35 minutes or until pastry is lightly brown and apples are cooked.
Slide onto a rack to cool, then sprinkle generously with confectioners' sugar before cutting into slices for serving.
Serve with sour, or whipped, cream.

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