Apple slimming cake made from curd puff pastry

Ingredients for 10 servings:

• 60 g flour, grippy
• 70 g flour, whole wheat flour
• 130 g butter or margarine
• 130 g low-fat quark (= curd cheese)
• 1 pinch of salt
• 500 g apples
• 30 g sugar, fine
• 30 g raisins
• 1 tsp cinnamon
• 2 tsp lemon juice
• ½ egg(s)
• 20 g icing sugar, for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Sift flour and salt through a sieve onto a pastry board. Place butter cubes on top and break them up with a knife or small palette knife. Crumble the flour and butter well with cold hands. Stir in the curd cheese and quickly knead into a dough loaf. Cover and let rest in the refrigerator for about 30 minutes. Preheat oven to 220°C (top/bottom heat). Filling: Peel and core apples, and slice them finely. Mix with lemon juice, raisins, sugar, and cinnamon. Instructions: Form the dough into a thick log on a floured pastry board, flatten it, and roll it out with a rolling pin into a 30 cm wide rectangle, about the thickness of a knife’s back. (Be careful, the dough sticks easily! – flour it well!) Spread the filling over the middle third, brush the edges of the dough with egg, fold the other thirds over the dough, and press the edges down firmly. Place the pastry on a baking sheet lined with baking paper and brush with beaten egg. Bake the apple pie for about 25 to 30 minutes, until golden brown. Let it cool on a wooden board. Shake before serving.