Contents
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Ingredients
- 200 g Flour
- 100 g Sugar
- 2 Egg yolk
- 100 g Ground walnuts
- 200 g Butter
- 1 pinch each of cinnamon and ground cloves
- 750 g Boskoop apple
- 4 tbsp Lemon juice
- 1 Baggage. Vanilla sugar
- 4 tbsp Raisins
- 1 tbsp Powdered sugar
Instructions
- Use the dough hook to work the flour, sugar, 1 egg yolk, ground walnuts, flaky butter, cinnamon and cloves into a smooth dough. Wrap the dough in cling film and let it cool for 1 hour.
- Peel the apples in quarters, remove the core. Chop the apples and put them in a saucepan with the lemon juice, sugar and raisins. Bring to the boil briefly and simmer on a low heat for 10 minutes.
- Grease a springform pan (28cm). Roll out 2/3 of the dough and place in the pan, press firmly. Make a 2 cm high rim from the excess dough. Spread the apple compote on the dough base. Roll out the remaining dough and rub out approx. 1.5 cm wide strips and place them on the compote like a grid. Whisk the rest of the egg yolk with 1 tablespoon of water and coat the pastry lattice with it.
- Bake in a preheated oven at approx. 175 C for 35-40 minutes. Let cool and dust with icing sugar.
Nutrition
Serving: 100gCalories: 416kcalCarbohydrates: 47.2gProtein: 3.4gFat: 23.4g