Swabian Apple Roll
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 400 g flour
- 125 g butter
- 125 g suar
- 1 packet baking powder
- 1 egg (s), (size M)
- liter ⅛ milk
For the filling:
- 750 g apples, (crumbly variety)
- 75 grams sugar
- 50 g raisins
- 0.5 teaspoon ½ cinnamon
Print Recipe
Pin Recipe Instructions
- Prepare a smooth shortcrust pastry from the ingredients for the dough. Let rest in the refrigerator for 15 minutes.
- Peel and roughly grate the apples. Fold the sugar, cinnamon and raisins into the apple mixture.
- Roll out the shortcrust pastry on a floured worktop into a rectangle as thick as the back of a knife. Spread the mixed apple mixture on the dough and roll up the dough. Firmly press the protruding edge of the dough and brush the surface with a little milk.
- Place the apple roll on a well-greased baking sheet or lined with baking paper and bake in the preheated oven at 180 ° C (middle rail) for about 45 minutes.
- After baking, you can brush the hot roll with a sugar-rum icing (mix approx. 125 g powdered sugar with approx. 1 tablespoon rum) or dust it with powdered sugar after it has cooled down.
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