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Home Easy Casserole With Garlic

Austrian Apple Pastry Recipe

Ingredients

How to make it

  • Pastry: A food processor works best for this. If you use your hands or a pastry cutter, be sure not to let the dough become warm and sticky. Bonus: it slices the apples quickest, too!
  • Place the flour, sugar and salt in the bowl of a processor fitted with the steel blade and whiz a few times to combine.
  • Add the butter, cut up, and whiz until mass looks a bit sandy but bits of butter are still discernible.
  • With processor running, slowly add the beaten egg and whiz just until mixture starts to clump.
  • Remove dough from processor bowl and quickly work it with your hands just until it stays together. DO NOT add any more liquid.
  • Form the dough into a disc and wrap in plastic wrap; chill while making Filling.
  • Filling: Peel, core and thinly slice the apples, removing to a non-metal bowl and sprinkling with a bit of lemon juice to prevent browning.
  • In a heavy saucepan, heat the butter until melted; add the apples, sugar and cinnamon and cook, stirring, just 3-4 minutes or until apples are slightly softened but not cooked.
  • Remove mixture to flat bowl and set in fridge to cool while rolling out Pastry.
  • Assembly: Preheat oven to 324°F/175°C/Gas mark 4. Divide dough into two parts, one slightly bigger than the other.
  • Roll out the larger section to line a shallow 12"x9" baking pan, with a slight overhang.
  • Brush the edges with some of the beaten egg.
  • Spread the ground almonds on bottom of pastry-lined pan.
  • Evenly spread cooled apple mixture on top of the almonds.
  • Roll out the rest of the dough, patching if necessary, to cover the pan. Crimp edges together and seal well.
  • Brush pastry with rest of egg and sprinkle evenly with sliced almonds.
  • Bake in upper third of oven 45-60 minutes or until golden brown all over.
  • Remove to cool. Sprinkle with powdered sugar before serving if desired. Best warm but delicious at room temperature too; do not chill after baking unless you plan to warm it in the oven again.
  • Enjoy! It really is worth it!

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The Cook

hollyeats Shaftesbury, UK

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