Apple pie made from yeast shortcrust pastry

Ingredients for 1 servings:

• 300 g flour
• 200 g butter (take out of the fridge about 15 minutes before use)
• 100 ml milk
• 4 tbsp powdered sugar
• 25 g yeast, fresh
• 2 egg yolks
• 1 pinch of salt
• 750 g apples, sour (Elstar, Rubinette etc.)
• some lemon juice
• 1 tbsp cornstarch (cornflour)
• 1 tsp cinnamon, (a little more if desired)
• 3 tbsp sugar
• 1 tbsp rum (can be omitted)
• some raisins, if desired
• 1 egg yolk with
• 1 tbsp milk mixed
• powdered sugar
• vanilla sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

wonderfully aromatic and tender apple pie

Briefly mix the yeast with the powdered sugar and the cold milk, then mix the flour, pinch of salt, butter and 2 egg yolks and quickly mix with the yeast mixture to form a dough. (I do this with a food processor.) Place the dough in a freezer bag, seal it tightly and let it rest in the refrigerator overnight (12-24 hours). The next day, take the dough out of the refrigerator about 15 minutes before using. Preheat the oven to 170 degrees fan-assisted fan. For the filling, peel and quarter the apples, remove the cores and slice them thinly, and drizzle with a little lemon juice. Then mix with the cinnamon, sugar, cornstarch, rum and raisins if desired. Divide the dough in half and roll each half out into a rectangle about 25 x 35 cm, trimming the edges all around. Spread half of the apple filling lengthwise in the center (approx. 8 cm wide strips). Then cut diagonal strips on the left and right sides of the remaining dough and place them alternately over the filling (unfortunately, I can’t describe this any better, but you can see it in my recipe picture). Place the finished strudel on a baking sheet lined with baking paper. Brush with the egg yolk/milk mixture and bake at 170°C (350°F) for about 30-40 minutes. The baking time depends on your oven! After cooling, sprinkle with a mixture of powdered sugar and vanilla sugar! This cake tastes best fresh, but it can also be frozen (but then reheat briefly – 10 minutes at 150°C (300°F) – after thawing).