John Myers
Ingredients for 1 servings:
- shortcrust pastry
- 450 g flour
- 120 g sugar
- 300 g butter or margarine, cold
- 2 tsp, heaped baking powder
- 2 m.-sized eggs, separated
- 1 ½ tbsp water, cold
- 750 g apples, e.g. Boskoop or Cox Orange, coarsely grated
- 30 g sugar
- ½ lemon(s), juice
- ½ tsp cinnamon
- 50 g raisins (rum)
- 40 g hazelnuts, ground, or breadcrumbs
- Flour , for the work surface
- 35 g almond flakes
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
one shortcrust pastry roll, for 16 pieces
For the shortcrust pastry, separate the eggs. Reserve the egg whites. Add the butter in small pieces to the shortcrust pastry ingredients. Knead everything until smooth and refrigerate in cling film. Filling: Grate the apples and mix with the remaining ingredients. Roll out the cold shortcrust pastry on a floured surface to about 30 x 40 cm, add the filling and roll it up as tightly as possible. Place on a baking tray lined with baking paper. Brush several times with the egg white and sprinkle with the flaked almonds. Bake in a preheated oven at 180°C (160°C fan/gas mark 2) on the middle rack for about 40 minutes until golden brown. Sprinkle with powdered sugar before serving, if desired, and serve with whipped cream.
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