Viennese Apple Squares with Cinnamon-Scented Cream

Name: Viennese Apple Squares with Cinnamon-Scented Cream (Apfelschnitten)
Cuisine: Israeli
Ingredients: 250 g (9 oz) plain flour; pinch of sea salt; 25 g (1 oz) ground almonds or hazelnuts; 25 g (1 oz) ground almonds or hazelnuts; grated zest of ½ lemon; 175 g (6 oz) butter or firm margarine, cut in 2.5 cm (1 in) cubes; 175 g (6 oz) butter or firm margarine, cut in 2.5 cm (1 in) cubes; 1 large egg yolk; 2 tablespoons evaporated milk or single cream; 2 tablespoons evaporated milk or single cream; 900 g (2 lb) cooking apples such as Bramleys; 900 g (2 lb) cooking apples such as Bramleys; 50 g (2 oz) dark brown sugar; 3 tablespoons raisins or sultanas; 3 tablespoons raisins or sultanas; 50 g (2 oz) walnuts, coarsely chopped (optional); 2 tablespoons fresh lemon juice; demerara or granulated sugar; demerara or granulated sugar; 125 g (4 oz) soured cream or strained Greek yoghurt; 125 g (4 oz) soured cream or strained Greek yoghurt; 2 teaspoons sugar; 2 teaspoons ground cinnamon

Apfelschnitten

Preparation info

Makes
6-8
servings as a dessert, or 20-24 little squares to serve with coffee

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This is an elegant variation of apple pie, a scrumptious combination of melt-in-the-mouth almond pastry and cinnamon-perfumed apples. What makes this particularly delectable, however, is the crunchy upper crust, which is grated rather than rolled, giving an unusual ‘woven’ appearance. The pastry is grated while frozen, making the handling of the fragile dough as easy as pie!

Ingredients

Asia
Israel
Dessert
Pie
Vegetarian

Ingredients

Method