Styrian Apfelschlankel | Tender Apple Delight

Put the plain wheat flour into a bowl with a pinch of fine salt. Cut the cold, unsalted butter into small pieces and quickly rub it into the flour until crumbly. Add the sour cream and quickly knead everything into a smooth dough. Shape the dough into a ball, wrap in cling film, and let rest in the refrigerator for at least 30 minutes.

Peel the apples, core them, and slice into thin pieces. Immediately drizzle with fresh juice from the organic lemon so they stay nicely light in color. Gently mix the apple slices with granulated sugar, ground cinnamon, and raisins if desired. Melt 30 g of the butter in a small pan and toast the breadcrumbs in it until golden yellow, stirring constantly, then let cool briefly.

Preheat the oven to 180 °C top/bottom heat and line a baking sheet with baking paper. Roll out the chilled dough on a lightly floured work surface into a rectangle about 4 to 5 mm thick. Spread the toasted breadcrumbs evenly over the dough, leaving a small border all around. Distribute the prepared apple filling on top. Carefully roll up the dough from the long side and press the ends together well. Place the Schlankel seam-side down onto the baking sheet. Whisk the egg, brush the dough roll with it, and bake in the preheated oven for about 40 to 45 minutes until golden brown. Allow to cool until lukewarm before slicing, and dust with powdered sugar.