Austrian Apple Pie Apfelschlangerl

The recipe makes 2 Apfelschlangerl.

The crust

• 200 g Topfen (=Quark)
• 250 g butter
• 200 g flour
• 1 pinch salt

Mix these ingredients to a smooth dough.

Cool in fridge for half an hour, meanwhile prepare the filling.

The filling

• 7-8 apples, pealed
• 2 packages of vanilla sugar
• 1 Tbs brown sugar
• raising to liking
• cinnamon to liking
• grated nuts (almonds, hazelnuts, pine, or walnuts)

Peal the apples and cut them in eights, cut the slices in about 3mm thick bits.

Cut the dough in two parts and roll them out on a floured working surface in two rectangles.

Transfer the two pieces of dough on a baking tray on baking paper.

Distribute the chopped apples equally on them, sprinkle on each piece one vanilla sugar and the brown sugar.

Sprinkle raisins to liking, cinnamon and the grated nuts over it.

Roll in the dough to shape a long roll (see picture)

Bake in the preheated oven at 180 C (350 F) for 40 min.

This recipe is at courtesy from Deva Zehethofer – thank you!