Mühlviertler Apfelschlangerl
Sabine Elser lives with heart and soul in St. Wolfgang in the Salzkammergut. She is the proud owner of a gold cap. At the Hotel Peter in St. Wolfgang the family home of Sabine's husband, there used to be a gold bonnet. Ownership of the traditional headgear was always tied to the house. Unfortunately, it was not passed on to her husband's grandfather when he bought the house. So Sabine bought an old gold bonnet and had it professionally refurbished so that it could shine again. Family and friends kindly donated the remaining items to her.
Sabine Elser originally comes from the Mühlviertel region, which is known for its hospitality and good food. Her grandmother used to bake the Apfelschlangerl, and Sabine's children also love this fruity, tangy cake.
Ingredients
- 450 g plain wheat flour
- 150 g icing sugar
- 1 pinch of salt
- 250 g cold butter
- 3 egg yolks
- 2 - 3 tbsp sour cream
- 1.5 kg Boskoop apples, peeled
- some ground cinnamon
- a little granulated sugar
- some icing sugar, for dusting
Preparation
Place the wheat flour, icing sugar and salt in the mixer bowl of the food processor. Cut the cold butter into small pieces and add together with the egg yolks and sour cream. Knead everything together into a smooth dough, cover and leave to rest in the fridge for at least 30 minutes.
Preheat the oven to 170 °C (top/bottom heat). In the meantime, peel the apples and cut into thin slices. Add cinnamon and sugar to taste.
Roll out half of the dough on a floured work surface to a thickness of 3-4 mm and place on a baking tray lined with baking paper. Spread the apples evenly on top. Roll out the remaining dough thinly and place it over the apples as a lid. Press the edges all round with a fork to seal the filling. Finally, prick the surface several times with a fork to allow the hot steam to escape during baking. Bake the cake in the preheated oven for about 45 minutes.
Once cool, sieve with icing sugar and cut into pieces.