by Tarla Dalal
Added to 27 cookbooks
This recipe has been viewed 10412 times
A traditional Austrian classic of apples cooked with bread crumbs and raisins in a light paper-thin pastry.
- Sieve together the flour, sugar and salt.
- Make a well in the centre and add the oil.
- Add warm water gradually, stirring with a fork to make a soft sticky dough.
- Knead the dough.
- Form into a ball, place in a bowl and cover with a warm cloth. Leave to rest for 1 hour.
- Melt half the butter in a pan and fry the bread crumbs until they are crisp and golden.
- Add the remaining ingredients and cook for 3 to 4 minutes until the apples soften.
- Using a rolling pin, roll out the dough into a rectangle as thinly as possible, lifting and turning it to prevent it from sticking.
- Using the back of your hands, gently stretch the dough, working from the centre to the outside until it is paper thin.
- You should be able to read through the dough, but to do this takes years of practice and patience.
- Leave the dough to rest for 15 minutes.
- Melt the remaining butter and use most of it to brush all over the dough. Spread the filling on the dough to within 25 mm. (1") of the edges.
- Lift the two corners of the dough nearest to you and roll the dough away from you. Place the dough on a greased baking sheet and form into a horseshoe.
- Brush all over with the remaining melted butter.
- Bake in a preheated oven at 200 degree C (400 degree F) for 15 minutes, then lower the heat to 150 degree C (300 degree F) and bake for an additional 30 minutes.
- Serve warm or cold, dusted with icing sugar and cut into slices.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.