This recipe for baked apples in pastry comes from the "Hausbuch für die deutsche Familie", which was published by the Reichsbund der Standesbeamten Deutschlands e.V. in 1925 with the help of a ministerial councillor in the Prussian Ministry of Welfare. At apple harvest time, the women in the common bakehouse used to bake this little surprise in the community oven after the bread, together with the cake, to delight not only the hearts of children.
For the yeast dough:
250 grams spelt flour type 630
10 grams yeast, fresh
50 grams butter
1 egg
40 grams sugar
1 pinch of salt
A little milk
A little lemon zest, if required
For the filling:
6 medium-sized apples, e.g. red Boskoop
30 grams of sultanas
1 knob of butter
2 tablespoons of sugar
cinnamon, if required
Egg yolk to coat
1. Sieve the flour into a bowl.
2. Make a well in the flour, add the yeast and a little lukewarm milk and mix with a little flour to make a pre-dough.
3. Leave the pre-dough to rise for 15 minutes, then add the soft butter, egg, sugar and a little lemon zest if required.
4 Knead the dough well until it comes away from the bowl.
5 It should not be too soft.
6. Leave to rest for a further 30 minutes, covered with a kitchen towel.
7. Roll out the dough to a thickness of about 1/2 cm and cut it into six squares.
8 In the meantime, wash the apples and cut out the cores.
9 Mix the butter, sultanas and sugar together and fill the apples with the mixture.
10. Place the apples in the centre of the pastry squares, press the four corners of the pastry piece together over each apple, place on a greased baking tray and brush with egg yolk
11. Bake at 180-200° C on the middle shelf with top and bottom heat for about 20-30 minutes.
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