For 1 baking tray (28 x 30 cm)
Laminated dough
100 g wheat flour
20 g sunflower oil
1 pinch of salt
50 g lukewarm water
Crumbs
25 g butter
100 g ground sponge cake leftovers or breadcrumbs
Filling
Approx. 500 g acidulous apples from Val Venosta
50 g walnuts or pine nuts
30 g raisins
20 g rum
Some cinnamon
Some vanilla pulp
1 untreated organic lemon (zest and juice)
25 g sugar
Completion
About 100 g of melted butter
Powdered sugar
Laminated dough
Knead wheat flour with sunflower oil, salt and water in the food processor with the flex edge beater for about 5 minutes until the dough is no longer sticky. Shape the dough into a ball and place in a bowl. Brush the surface with sunflower oil and cover with cling film. Let rest at room temperature for about 1 hour.
Roll out the dough very thinly on a clean kitchen towel with a little flour. Reach under the dough with both hands and pull the dough apart (very thinly) so that you can almost see through it. (Please note: Pull carefully so that the dough does not tear!).
Crumbs
Melt the butter in a pan, brown the sponge cake crumbs and let cool (If you use breadcrumbs instead of sponge cake crumbs, you have to add sugar, cinnamon and lemon.
Filling
Wash, peel and halve the apples, remove the core and cut into very thin wedges. Place the apple slices in a bowl. Coarsely chop the walnuts or pine nuts and add them to the apples together with raisins, rum, cinnamon, vanilla, lemon zest and juice. (If you want, you can soak the raisins in the rum overnight.) Add sugar and crumbs to taste. (If you use breadcrumbs, you need a little more sugar than for sponge cake crumbs.) Mix well.