Apple and poppy seed strips

Name: Apple and poppy seed strips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 750 g sour apples; 7-10 Tbsp juice and peeled zest of 1 untreated lemon; 155 g Sugar; 1/8 l apple juice; 1 package Sauce powder "Vanilla flavor; 330 g Flour; 1 egg (size M); 1 package Vanillin sugar; 1/2 cube (20 g) fresh yeast; 85 g Butter or margarine; 100 ml Milk; 1 package (250 g) ready-to-bake poppy seed filling; 7-10 Tbsp Flour; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

750 g sour apples
7-10 Tbsp juice and peeled zest of 1 untreated lemon
155 g Sugar
1/8 l apple juice
1 package Sauce powder "Vanilla flavor
330 g Flour
1 egg (size M)
1 package Vanillin sugar
1/2 cube (20 g) fresh yeast
85 g Butter or margarine
100 ml Milk
1 package (250 g) ready-to-bake poppy seed filling
7-10 Tbsp Flour
baking paper

Directions

1
Wash, peel and halve the apples and cut out the core. Cut apples into thin slices. Put apples with lemon juice and peel, 75 g sugar and half of the apple juice in a pot. Bring to the boil and simmer for about 2 minutes. Mix the remaining apple juice and sauce powder, stir into the apple compote and bring to the boil again briefly. Remove lemon peel and let the compote cool down.
2
Meanwhile put 250 g flour in a bowl, press a depression in the middle and put the egg in the depression. Sprinkle vanillin sugar and 20 g sugar over it. Mix 10 g sugar and yeast in a cup until the yeast is liquid. Melt 25 fat in a saucepan, remove from heat and add the cold milk. Add yeast and lukewarm milk-fat mixture to the flour and knead everything with the dough hooks of the hand mixer for 2-3 minutes. Cover the yeast dough and let it rise in a warm place for 30-40 minutes. Melt the remaining fat. Mix remaining flour and 50 g sugar, add liquid hot fat and knead into crumbles with the dough hooks. Knead the yeast dough again briefly and roll out on a floured work surface to a strip of approx. 38x18 cm. Place diagonally on a baking tray lined with baking paper and leave to rise for another 10-15 minutes. Place the stewed apple and poppy seed filling alternately on the strip, leaving one edge free. Sprinkle crumbles over the filling and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 25 minutes.
3
Mix remaining flour and 50 g sugar, add liquid hot fat and knead into crumbles with the dough hooks. Knead the yeast dough again briefly and roll out on a floured work surface to a strip of approx. 38x18 cm. Place diagonally on a baking tray lined with baking paper and leave to rise for another 10-15 minutes. Place the stewed apple and poppy seed filling alternately on the strip, leaving one edge free. Sprinkle crumbles over the filling and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 25 minutes. Leave to cool on the baking tray and then cut into pieces. Serve with whipped cream. Results in 14-16 pieces