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Apple Poganze

Deel op Facebook Print Recipe

Ingredients

Ingredients for 1 Cake Pan

  • 3⅓ cups 420 g Flour
  • ½ cup 60 g Confectioner’s sugar
  • Dash of salt
  • 1 stick plus 2½ tbsp 150 g Butter
  • 3 Egg yolks
  • 3 Eggs
  • 4 tsp 2 cl White wine
  • ¼ cup 60 g Crème fraîche
  • 14 Apples
  • ½ cup 50 g Apricot marmalade
  • 4 tsp 2 cl Lemon juice
  • 3 oz 80 g Almonds, peeled and finely chopped
  • 1 oz 30 g Breadcrumbs
  • 2 tbsp 30 g Granulated sugar
  • Butter for the cake pan
  • Egg white for brushing
  • Confectioner’s sugar for dusting

Instructions

  • On a work surface, knead the flour with confectioner’s sugar, butter, and salt.
  • Quickly knead in the egg yolks, eggs, white wine, and crème fraîche to form a smooth dough.
  • Form a ball and let sit for half an hour in a cool place.
  • Preheat oven to 350 °F (180 °C).
  • Roll the dough out thin.
  • Cut several approximately ½in (1 cm) strips and lay them side by side.
  • Lay the rest of the dough in the buttered cake pan.
  • Peel and core the apples and cut into cubes.
  • Mix with warmed marmalade, lemon juice, breadcrumbs, granulated sugar, and almonds and spread on the dough.
  • Pull up the edges of the dough in the cake pan.
  • Brush the strips of dough with whisked egg and lay decoratively over the poganze.
  • Bake for about 45 minutes.
  • Let cool, dust with powdered sugar, and serve.
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Course; Dessert
Cuisine; Austria / European