Summary

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

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Instructions

1. Prepare a smooth shortcrust pastry from the ingredients for the dough. Let rest in the refrigerator for 15 minutes.
2. Peel and roughly grate the apples. Fold the sugar, cinnamon and raisins into the apple mixture.
3. 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.
4. 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.
5. 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.