German Apple Vanilla Pudding Squares
Ingredients
Shortcrust pastry
- 400 g all-purpose flour
- 1 packet baking powder
- 100 g sugar
- 1 pinch cinnamon
- 250 g butter
- 2 large eggs
- 2 tablespoons milk
- Butter, for greasing the pan
- Flour, for dusting the pan
Apple filling
- 5 large apples (1 kg, such as Boskop)
- 75 g brown sugar
- 2 packets vanilla pudding powder
- 1 pinch cinnamon
- 2 tablespoons rum
Additional
- 1 large egg yolk
- Powdered sugar, for dusting
Preparation
Grease a 30x40 cm baking sheet with butter and dust with flour
Mix flour, baking powder, and sugar in a bowl
Add small pieces of butter and cinnamon
Knead until a dough forms, then knead in the eggs and milk
Knead briefly with your hands, flatten, and chill for 1 hour
Wash, peel, core, and coarsely slice the apples
Mix the apples with sugar and vanilla pudding powder
Add cinnamon and rum
Heat in a pot over medium heat, stirring constantly, for about 5 minutes until slightly glossy
Preheat the oven to 180°C conventional (160°C fan)
Divide the chilled dough in half
Roll out the first half into a 30x40 cm rectangle and place in the prepared baking sheet
Prick the dough base several times with a fork
Spread the apple filling evenly over the dough
Roll out the second half of the dough into a 30x40 cm rectangle and place over the apple filling
Whisk the egg yolk and brush it over the top crust
Bake for about 40 minutes until golden brown
Let the cake cool completely in the pan
Cut into 24 squares
Dust with powdered sugar if desired
Serve immediately
