"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Viennese Apple Pastry, by Karen Pingree, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/3 c flour ½ tsp salt ½ c butter 4 - 5 Tbsp cold water 1 c thinly sliced apples 3 Tbsp sugar 2 Tbsp slice almonds 3 Tbsp apricot or peach preserves
Sift flour and salt together and cut in butter to form small peas. Sprinkle in water and mix. Form dough into a square and flatten to ½”. Roll out into a 12” square. Place on ungreased cookie sheet. Toss apples with 1 Tbsp flour. Place down center 1/3 of dough. Sprinkle 2 Tbsp sugar over apples. Fold up ½” at each end and fold sides over leaving an inch opening in center. Sprinkle with 1 Tbsp sugar and almonds. Bake at 450° for 15 - 20 minutes, until golden brown. Spread immediately with preserves. Other options include brushing egg or cream over unbaked pastry and omitting fruit preserves, or frosting with a vanilla glaze instead of using fruit preserves.
This dessert is very easy to make and is wonderful with vanilla ice cream.
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