Viennese Apple Slices

Name: Viennese Apple Slices (Muerbteig-Apfelschnitten)
Cuisine: Italian
Ingredients: 2 teaspoons vanilla extract; 1 cup Confectioners’ sugar; 16 tablespoons (2 sticks) unsalted butter, softened; 1½ teaspoons baking powder; 2½ cups all-purpose flour (spoon flour into dry-measure cup and level off); 2 teaspoons finely grated lemon zest; 4 tablespoons (½ stick) unsalted butter; ½ cup sugar; 3½ pounds tart apples, such as Granny Smith, peeled, cored, halved, and sliced; 3½ pounds tart apples, such as Granny Smith, peeled, cored, halved, and sliced; 2 large egg yolks; ¼ teaspoon salt; 1 tablespoon finely grated lemon zest; 1 cup dark raisins; ½ teaspoon ground cinnamon; Egg wash: 1 egg well beaten with a pinch of salt; 1 cup fresh white breadcrumbs; Egg wash: 1 egg well beaten with a pinch of salt

Muerbteig-Apfelschnitten

Preparation info

Twenty-four
3 X 1½ inch slices

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This is a great, easy way to serve neat individual portions of the Viennese version of apple pie. The cooked apple filling is sandwiched between two layers of Muerbteig—Viennese sweet dough—and baked.

Ingredients

Viennese Sweet Dough

2½ cups all-purpose flour (spoon flour into dry-measure cup and level off)
1½ teaspoons baking powder

Europe
Austria
Italy
Vienna
Pie
Dessert
Vegetarian

Method

For the pastry dough, in a small bowl combine flour and baking powder and set aside. Combine the butter and confectioners’ sugar in the bowl of an electric mixer. Place the bowl on the mixer fitted with the paddle attachment and beat on low speed until smoothly mixed. Increase the speed to medium and beat until lightened, about 3 additional minutes. Beat in the vanilla,