Introduction: Aplerbecker Apfelbaeckchen (traditional Pastry From Germany)
'Aplerbecker Apfelbaeckchen' are a traditional pastry from Germany. When I was a kid, my grandma used to make them each sunday.
In English, the name means something like 'apple cheeks from the town of Aplerbeck'.
They are quite easy to make and I hope you enjoy them.
Step 1: Ingredients
To make 4 pieces we need:
3/4 cup (~ 100g) all-purpose flour
1 egg yolk
2 TS dry yeast (or 1/8 cake fresh yeast)
2 TS sugar
2 TBS butter (liquid)
3 TBS milk (room temperature)
2 small apples
4 TS marzipan
some powdered sugar
Step 2: Make the Dough
Put flour, egg yolk, yeast, sugar, butter & milk into a bowl and knead it carefully to make a smooth dough.
Form the dough into a ball and dust it with a bit flour.
Cover the bowl and let the dough sit for 90 minutes.
Step 3: Prepare the Apples
Peel the apples and cut each into two halfs.
Carefully remove the core and put in some marzipan (1TS per apple) instead.
Step 4: Prepare the Dough
When the dough has risen for 90 minutes, divide it into 4 parts.
Roll each part into a small ball, put balls on a backing tray (coverd with parchment ) and flatten them.
Step 5: Put the Apples on the Dough
Put each half apple (filled with marzipan) onto one flattened piece of dough.
Use your index finger to give the overlapping dough a kind of zigzagging form (that is the typical form of this pastry!).
Step 6: Bake & Eat
Put the baking tray into the oven for 30 minutes at 300°F (~150°C).
When the dough is lightly brown, remove them from the oven and let them cool.
Before you eat them, dust them with powdered sugar.