Pie made from yeast dough, stuffed with stewed apples and streusel – pastry sand crumbs. Great pastries for a family tea party or a festive table. The tear-off apple pie turns out to be very soft, airy and easily disassembled into portions.
Servings: 16
Ingredients
For the dough:
Flour – 500 g + for dusting
Milk – 250 ml
Butter – 40 g
Vegetable oil – 30 g
Dry yeast – 6 g
Chicken egg – 1 pc.
Sugar – 50 g
For streusel (pastry crumb):
Flour – 130 g
Sugar – 180 g
Butter – 100 g
For filling:
Apples – 4 pcs.
Ground cinnamon – 1/2 teaspoon
Butter – 50 g
Sugar (optional) – 80 g (to taste)
To grease the cake:
Yolk – 1 pc.
Directions
First of all, make a yeast dough. You can knead the dough by hand, or you can use a bread maker. To prepare the dough in a bread maker, send warm milk, an egg, melted butter, sugar and vegetable oil into the bowl. Stir until sugar dissolves.
Pour sifted flour and dry yeast into the resulting liquid.
Switch on the dough kneading mode. In my bread maker, this mode is 1 hour and 20 minutes. After a while, the dough will be ready.
When kneading the dough in the usual way in warm milk, dilute the sugar and salt. Sift flour into a deep bowl, add dry yeast and stir. Make a small depression in the flour, add milk, melted butter and an egg there. Knead the dough. The dough will be quite sticky. Dust the table with a little flour, lay out the sticky dough and knead for 2 minutes. Then add a little vegetable oil, kneading for about 2 minutes after each addition. The result should be a soft dough. Send the dough to a bowl, cover with a towel and leave in a warm place for 1-1.5 hours.
In the meantime, start making the pie filling. Wash the apples, cut the core, then cut into cubes.
Melt the butter in a frying pan, send the chopped apples there and simmer for 5 minutes over low heat. Don’t forget to add cinnamon. If the apples are very sour, add sugar to taste (I added 80g). Cool the finished apple filling to room temperature.
To prepare confectionery crumbs (streisel), add sugar to a plate, add flour and butter. Mix everything thoroughly until crumbs form. Place the streusel in the refrigerator.
Divide the resulting dough into 8 equal parts.
Roll each part into a circle with a diameter of about 20 cm.
Remove the crumb from the refrigerator and use a spoon to place it on top of the rolled dough. Next, cover the laid out crumb with the rest of the dough.
Put some more streusel crumbs on the formed half-sun, add stewed apples to the dough on the sides on both sides.
Starting from the left edge, wrap half of the filled dough towards the center in the form of a bag. Fold the right side in the same way towards the center. It turns out a kind of horns.
On parchment paper, place a round, split baking dish without a bottom. Carefully line all the folded horns into the mold.
Transfer the parchment paper to a baking sheet, remove the mold. The apple pie is made in the shape of a chamomile with a hole in the center. Brush the yolk over the cake and sprinkle with the remaining crumbs.
Bake the yeast dough apple pie in the oven at 200 degrees for 30 minutes.
The tear-off cake with apples and streesel is ready. Bon Appetit!
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Ingredients
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