Apple puff pastry roll à la Dieter

Ingredients for 8 servings:

• 450 g flour
• 75 g sugar
• 1 packet of dry yeast
• 125 g milk
• 75 g butter
• 4 medium-sized egg yolks
• some salt
• ½ lemon(s), grated peel
• 3 apples or 4, depending on size
• Sugar
• Cinnamon
• 50 g flour
• 150 g butter, soft

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

also suitable for other fruits

Make the basic dough from the first eight ingredients (do not let the dry yeast rise separately or mix it) and let it rise for half an hour to one hour, depending on the room temperature. Make the so-called “Zwischendöig” (pulled dough) from the 50 g flour and 150 g softened butter. Peel, core, and slice the apples, mix with sugar and cinnamon. Roll out the basic dough to 50 x 40 cm. Shape the Zwischendöig (pulled dough) to 25 x 40 cm and place it on one half of the basic dough. Fold the other half of the basic dough over it, press down all around the edges, and roll the dough out into a 50 cm wide ribbon. Fold the two outer edges towards the middle and then fold (fold) together to create four layers. Let it rest in the refrigerator to firm up the dough. Then roll it out again into a ribbon and fold it four times as before. Let it rest in a cool place. Roll out the dough and arrange the apple pieces on it. Roll it up and place the roll on a baking sheet lined with baking paper. Bake at 160°C fan-assisted oven for about one hour. Serve with ice cream and whipped cream for dessert.