Serves 6
90 min
Muldoshin (German Apple Pastry)
Recipe GLPR728678cebefa31
A rustic German apple pastry featuring a tender butter crust filled with spiced apples, caramelized apple cider, and finished with a lightly sweetened cream topping. This traditional dessert combines the tartness of fresh apples with warm cinnamon spices and a rich, buttery pastry base. Perfect served warm with a dollop of whipped cream.
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Ingredients
1½ cups All-purpose flour
1 tablespoon Granulated sugar
½ teaspoon Salt
5 tablespoons Unsalted butter, cold and cubed
1 Egg, lightly beaten
⅜ cups Water, cold
2½ pounds Apples (Gala or similar firm variety), peeled, cored, and sliced 1/4 inch thick
½ cup Granulated sugar for filling
¼ cup Brown sugar, packed
1 teaspoon Fresh lemon juice
¼ teaspoon Ground cinnamon
pinch Salt, pinch for filling
2 tablespoons Unsalted butter, browned
¾ cup Apple cider
½ cup Heavy cream
½ teaspoon Vanilla extract
Granulated sugar for sprinkling and brushing
Directions
Make the pastry dough: In a large bowl, whisk together flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Add cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
Add the lightly beaten egg to the flour mixture and mix gently until just combined. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Prepare the apple filling: In a large bowl, combine the sliced apples, 1/2 cup granulated sugar, 1/4 cup brown sugar, lemon juice, cinnamon, and a pinch of salt. Toss gently to coat the apples evenly with the spice mixture.
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish or tart pan. Transfer the dough to the pan, letting it drape slightly over the edges. Prick the bottom with a fork to prevent puffing.
Arrange the prepared apple slices in the pastry crust in overlapping layers, creating an attractive pattern. Drizzle the browned butter over the apples.
Pour the apple cider evenly over the apple layers. Fold the pastry edges loosely over the apples, leaving the center exposed in a rustic style. Lightly brush the pastry edges with cream and sprinkle with sugar.
Bake for 45-60 minutes, until the pastry is golden brown and the apples are tender when pierced with a fork. If the pastry browns too quickly, cover the edges with foil.
While the pastry bakes, prepare the cream topping: In a small bowl, whisk together heavy cream and vanilla extract until soft peaks form. Sweeten lightly with sugar to taste.
Remove the pastry from the oven and let it cool for 10 minutes. Serve warm with the vanilla whipped cream on the side or dolloped on top.
