Apple Snake

For the apple snakes, first prepare the shortcrust pastry. Mix all the ingredients together and quickly work into a smooth dough.

Let the dough rest in the refrigerator for about 30 minutes.

Preheat the oven to 180°C.

In the meantime, prepare the filling for the apple snakes. Peel the apples and cut them into thin slices or small cubes. Sprinkle with a little lemon juice and mix the apples with cinnamon, brown sugar, raisins and walnuts.

Roll out the shortcrust pastry thinly on the floured work surface with the pasta walker (flour it beforehand so that the pastry does not stick).

Spread the apple filling in a strip in the middle of the dough and fold both ends of the dough over it.

Place the apple snakes on a baking tray lined with baking paper, with the “dough seam” facing down. Whisk one egg yolk and brush it on the apple snakes. Bake in the oven for about 30 minutes. Let the apple snakes cool down, sprinkle with powdered sugar and cut into 4-5 cm wide strips, so that they also have the typical “snake shape”.

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