by Tarla Dalal
Added to 27 cookbooks
This recipe has been viewed 12325 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.
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