John Myers
Ingredients for 1 servings:
- 250 g flour, fine
- 1 tsp salt
- 2 tbsp oil
- n. B. Water, lukewarm
- Flour for a cloth
- Butter for the mold
- 200 g sour cream
- 1 ½ kg apples (e.g. Jonathan)
- 100 g sugar
- 1 tsp cinnamon
- e.g. sweet cream (1 – 2 cups of 200 ml each)
Instructions
Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 45 minutes
For the dough, sift the flour and salt onto a board and mix, preferably with a fork, with the oil and lukewarm water (approx. 100 ml, depending on the quality of the flour). Knead the dough thoroughly, repeatedly tapping it on the board until it is completely smooth and silky. Then divide it in half and let it rest for 30 minutes, covered with a warm bowl. Transfer the dough to a floured cloth. Roll it out into a large rectangle, then stretch it further by grasping it with the back of your hand until it is wafer-thin. Spread the dough with sour cream, arrange the thinly sliced apples on top, and sprinkle with sugar and cinnamon. When filling, make sure to leave about 3 cm of space around the sides and 10-15 cm at the end. Using the cloth, tightly roll the dough up and place it in a well-buttered dish, seam down. Bake in a preheated oven at 225°C (top/bottom heat) for 20 minutes. Then pour over 1-2 cups of whipped cream and bake for another 20 minutes.
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