Ingredents
1 box puff pastry 10″x 15″ sheets (1380c, 132k, 24p, 12f)
2T black or yellow raisins (27.13c, 7.18k, .28p, .34f)
2T rum or brandy (14.22c, 0k, 0p, 0f)
1 small egg + 1T water (.54c, .28k, 4.65p, 0f)
2T organic granulated sugar (96c, 25.2k, 0p, 0f)
3T minced or ground dry toasted walnuts (34.32, .72k, .80p, .36f)
1t cinnamon (6c, 1.84k, .09p, 1.2f)
1/2t ground nutmeg (12c, 1.08k, .13p, .5f)
2 large cored, peeled, thinly sliced Granny Smith apples (or one each) (144c, 38.12k, .72p, 6.6f)
Nutrition
Dish total 1714.21c, 206.42k, 30.67p, 21f
12 servings
Per serving 285.70c, 34.40k, 2.56p, 1.75f
Directions
First, move puff pastry out from the fridge, and place the raisins in a little bowl with rum or brandy to marinate. Setup a work station, and turn oven to 375F. Prepare a baking sheet with parchment paper.
2) Make an egg wash (beat egg with water in a bowl) and set aside. Dry toast walnuts, and then grind or cut into a miced pile of goodness.
3) Prep the apples by coring, peeling and slicing. In a larger bowl add sugar, walnuts, and cinnamon stiring to mix well. Then add the sliced apples and raisins (with the alcohol if you like) and toss to coat.
4) Unfold the pastry sheet and it should come out in one sheet scored for four or six sections. Either roll it all out as one piece or roll out each piece separately, on a clean floured surface as thin as you can. Spoon apple mixture onto the dough, spreading it up to 1” of the edge and roll into a log from the longest side. Tuck in the ends, and place seam side down on the baking sheet. Traditionally, this should be a lumpy looking log as you should be able to see the forms of the apples through the thin dough. (If you are working with segments, do not roll them all out at once, roll out and fill, and see if you have enough filling for another segment. You get to decide how much filling to add to each roll.)
5) Brush the pastry with the egg wash and cut 4 deep slits in the top of the pastry to allow the escape of steam. Bake ~35 minutes until golden brown. Remove from oven and place on a cooling rack. Serve this dish warm.
[x] Flexitarian + Omnivore
[x] Vegetarian
[x] Pescatarian
[O] Keto Diet: nope
[x] Mediterranean
[O] Lectin Avoidance: nope (wheat, egg, soy, milk)
[O] Purine Avoidance: nope
[x] Allergies: EGG, GLUTEN, ALCOHOL, SOY
— with changes —
[x] Vegan + Gluten Free + Weight Maint: Skip the eggs and pasty. Put all the other ingredients in a small ramekin and add 1/2t butter on top so the ingredients cook and meld. Eat the wonderful innards without the pastry.
[x] Oxilate Avoidance: skip the nuts
Comment
Okay, I cheat on this dish. I use puff pastry, but my argument is that to make the traditional dough used in this dish is impossible without an Oma to show you how. I have seen very large dough that has been stretched so much that you can almost see through it as in a window. My Oma did not show me how to do this so I can only pass on the closest I can get to the taste.
Alternatives include using filo dough instead of puff pastry for the dough. Other changes I have made to the more traditional recipe is that I use minced nuts instead of bread crumbs as part of the filling; you can use ground up walnuts, pecans, or almonds. Also, I do not add powdered sugar at the end for I think it is just added calories and I do not think it adds anything to the taste. (Although you can if you want!) This dessert can be served with ice cream or covered in a vanilla sauce.
