Apple Poppy Seed Slices

Rating: 3.55 / 5.00 (38 Votes)

Total time: 1 hour

For the poppy seed filling:

For the short pastry:

For the apples:


For the apple-poppyseed slices, first briefly knead all the ingredients for the shortcrust pastry. Refrigerate and let rest for 30 minutes.

Meanwhile, for the apple filling, cut the apples in half and cut away the core. Mix with the remaining ingredients and let sit for 15 minutes.

In the meantime, prepare the poppy seed filling. Bring the milk to a boil. Add all the other ingredients and bring to the boil again.

Preheat the oven to 180 °C. Grease a square baking dish (or baking pan) well. Roll out two thirds of the shortcrust pastry. Line the bottom of the baking dish with it. Prick several times and bake for about 10 minutes. Then allow to cool. Turn the oven down to 170 °C.

Spread one third of the poppy seed filling on the short pastry base, then place the apple halves close together on top. Spread the remaining poppy seed mixture over the top and smooth it out.

Roll out the remaining short pastry, cut into strips and place over the cake like a lattice. Brush the strips with egg white. Bake the apple-poppyseed slices for about 30 minutes.

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