Dinnete with apples

Ingredients for 4 servings:

• 550 g spelt flour (type 550)
• 1 tsp salt
• 300 ml water, warm
• 1 cube of yeast, fresh
• 4 large apples, sour
• 1 cup sour cream
• some milk or cream, if necessary
• n. B. cinnamon – sugar
• e.g. ice cream (vanilla ice cream)
• n. B. eggnog

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Dinnete with apples, ice cream and egg liqueur

Make a smooth dough from the flour, salt, yeast (dissolve yeast in a little warm water), and water and let it rise for 1 hour. Meanwhile, stir the sour cream with a little milk or cream until creamy. Peel the apples (you can also use them with the skin on), halve them, remove the cores, and cut them into very thin slices. Once the dough has risen after 1 hour, cut out about 4-7 portions (depending on how large you want the flatbreads to be; you can also make them entirely on the baking sheet), roll them out, and spread them with the sour cream. Arrange the apples in a fan shape on the dough and sprinkle with cinnamon and sugar. Place the flatbreads in the oven at 180-200°C (top/bottom heat) and bake for 15-25 minutes (depending on how thick you roll them out). The flatbreads are ready when they start to brown around the edges. After baking, place a scoop of ice cream in the center of the dinnete and pour a shot of eggnog over the ice cream. Serve hot.