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Apfeltorte (Germany) Recipe

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This recipe for Apfeltorte (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, February 27, 2009


2 sticks of margarine 9don't use the reduced fat type)
1 Tbsp. Sugar
2 1/2 cups flour
1/2 Tbsp. Salt
1 envelope dry yeast
2 egg yolks
1/4 cup milk
baking apples (2-3 pounds)
1 cup sugar
1 tsp. Cinnamon
4 Tbsp. Flour

1 cup powder sugar
1 to 2 Tbsp. Milk
11/2 Tbsp. Melted butter/margarine
1/2 tsp. Vanilla

Mix the margarine, 1 Tbsp. Sugar, flour and salt. Dissolve the dry yeast in 1/4 cup of warm water. (Do not use hot water or you can kill the yeast.) Beat in the egg yolks. Add the 1.4 cup of milk. Divide dough into two even proportion. Prepare the apples by slicing them thin and adding the cup of sugar and 4 Tbsp. Of flour. Roll out 1/2 of the dough to the size of a jelly roll pan or cookie sheet. Place dough on the pan and top with the apple mixture. Roll out the remaining dough and cover the apples with this top layer. 1 slice the top layer as for a pie. Pinch edges together. Bake at 350 degrees for 30-40 minutes. Once the torte is cooled, dizzle the prepared glaze over the torte.




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