Summary

Ingredients

• 500 g flour, (I use half spelled and half wheat flour)
• 0.5 ½ pack baking powder
• 100 g powdered suar
• 250 g butter, (not very cold)
• 3 tablespoon quark, (low-fat quark)
• 2 tablespoon sour cream or sour cream
• 1 pinch (s) salt
• 1 egg (s)
• 1 egg yolk
• 1 tablespoon vinegar, (apple cider vinegar)

For the filling:

• 1 ½ kg apples, sour (Elstar, Boskop, Rubinette or similar)
• 2 tablespoon lemon juice, squeezed
• 2 tablespoon rum
• 2 tablespoon sugar
• cinnamon

For painting:

• Mix 1 egg yolk with 1 tablespoon milk
• powdered sugar

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Instructions

1. For the dough, sieve the flour with the baking powder and knead with the other ingredients (up to and including apple cider vinegar) to form a dough and wrap in cling film and leave to rest at room temperature for 1/2 hour. (If you knead the dough in the Kenwood, take the K-hook and knead only briefly). This dough can be rolled out very well later!
2. Preheat the oven to 170 degrees circulating air and prepare the filling.
3. For the filling, peel the apples, quarter them (remove the core) and cut into small leaves. Pour lemon juice over it (will not turn brown) and mix with cinnamon, sugar and rum.
4. Divide the dough into two parts and roll out approx. 0.5 cm thick on each sheet size. Place part of it on the greased baking sheet sprinkled with breadcrumbs (I`ll use a slightly deeper tray). Spread the apple filling evenly on the pastry base and cover with the second sheet of pastry.
5. Tip: roll up the dough sheets on the rolling pin and roll them off again over the baking sheet. This makes it easy to transport the dough onto the tray.
6. Prick the dough evenly several times with a fork and brush with the egg yolk / milk mixture.
7. Bake for about 45 minutes, then sprinkle with powdered sugar after cooling