Apfelschlangerl – An Austrian Apple Cake
Apfelschlangerl – typical Austrian again – just like the Apricot Dumplings and Buchteln.
Surprisingly this apple cake is not really known in Germany. In Bavaria they would call it apple strudel, but its not an apple strudel. The apple strudel is more a long drawn-out dough.
This dough is easier to process, consisting of flour, curd cheese and butter only. Over night in the refrigerator, then just roll it out…
So enjoy trying out.
- 300 g flour
- 250 g curd cheese (quark)
- 200 g butter
- A pinch of salt
- 1 kg apples
- 3 tbsp sugar (depending on taste and sweetness of apples)
- 1 tsp cinnamon
- 1 handfull raisins
- 1 egg yolk
- 1 tbsp milk
Cut butter in small pieces and mix with flour, add curd cheese and salt, knead rapidly to a dough.
Place in fridge over night.
Peel apples, remove core and cut in fine leafy pieces. Mix in sugar, cinnamon and raisins.
Divide dough in 2 equal portions. Roll out (rectangle form) and place apple mix in the middle.
Brush the edge with water and fold in. Press the edge firmly.
Place on baking tray. (with baking paper) Joint part up. Brush with egg yolk-milk mix.
Bake in preheated oven at 180° C for about 30 – 35 minutes.
Tastes best when slightly warm, but cold is great too.
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
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