Cuisine type: German
Cooking time: More than 1 hour
Course: Dessert

Thank you to Angelia Beranek for sending this to us as part of our Favourite AWW Recipe competition.

INGREDIENTS

1 kg cooking apples, peeled, cored and sliced
¼ cup vanilla
1 cup brown sugar
3 cups plain flour (not sifted)
2 whole eggs
1 tablespoon vegetable oil
3/4 cup lukewarm water
170g melted butter
2 cups breadcrumbs fried in butter
2 teaspoons cinnamon
2 teaspoons nutmeg
grated rind of one lemon
½ cup ground walnuts
3/4 cup sultanas or currants
3/4 raisins
1 cup granulated sugar
1½ cups heavy cream

METHOD

Soak apples in granulated sugar and vanilla for an hour, then drain.

Put flour on pastry-board or slab, make a well in centre, and in it put oil and unbeaten eggs. Work to a soft dough with fingers, adding lukewarm water. Beat on the board (ie pick up dough and throw it down on the board repeatedly, at least 100 times) until dough is very light.

Place dough on a lightly floured board, knead, form into ball and brush with oil. Cover with a bowl, let stand in a warm place for 45 minutes.

Cover a large table with a clean cloth and sprinkle entire surface with flour. Roll dough to about the size of a man's pocket handkerchief, lifting up and turning to make sure it does not stick. Brush top with vegetable oil. Flour hands, both palms and backs, and carefully stretch dough from underside until it is tissue thin, starting at centre and being careful not to get any holes. Allow dough to dry on table for five to 10 minutes.

Trim off edges and paint dough liberally with melted butter. Cover about half of the dough with fried breadcrumbs. Place apples (which have been soaked in granulated sugar and vanilla for an hour, then drained) on top of crumbs and sprinkle them with lemon rind, ground nuts, sultanas or currants, raisins, cinnamon and nutmeg.

Fold one end and each side of dough over the filling, paint with melted butter, and roll up like a Swiss roll.

Roll onto a greased Swiss roll pan, brush with more melted butter, and bake in moderate oven 45 to 50 minutes, basting frequently with butter. Cool, sprinkle liberally with convectioners' sugar. Serve with whipped or thick cream.