Apple Slice (Almaspite)

Looks simple, but to get the two dough into an even level size, takes a bit of patience and practice.

The Dough:

600g Plain Flour

300g Butter

220g Sugar

7-10g Baking Powder

1 Teaspoon Vanilla Extract

1 Lemon Zest

3 Whole Eggs

1 Tablespoon of Sour Cream

Pinch of Salt

Combine the dough, but do not over work it.

Divide the dough into two equal weight portion, and set it aside.

The Filling:

I have used Green Granny Smith Apples.

1.6kg Apple - Cork removed, pealed, and grated. (the weight here is the nett weight after preparation)

220g Sugar

1 large Lemon juiced

1 teaspoon Cinnamon Powder

1/4 teaspoon of ground Cloves

Mix the filling, and cook in a pan over low heat till half of the juices evaporate, but still has moisture.

Spread it out on a tray to cool.

Measure your baking tray, and use slightly larger Baking Paper to spread each dough out on the table on the paper. Put first sheet into the tray with the paper left on the bottom.

Spread a very thin layer of apricot jam over the top, and sprinkle with some ground walnut.

Spread the cooled apple filling on the top, level out evenly.

Carefully spread out the second sheet of pastry over the top of the apple filling, using your rolling pin.

You will need to remove the paper while you spreading the pastry.

Use a fork to pierce the top.

Brush the top with beaten egg yolk.

Use a wooden skewer to make the mesh pattern.

Cook in a preheated 200c fan forced oven for about 40 minutes till the top looks nice and brown.

Let it cool before you slice it.

Dust with icing sugar.

Enjoy! - Jo Etvagyat!