Apple and cinnamon lattice shortcrust bars

Tip: tap a step to mark it as done.

1. Make the dough

   Mix the flour, Palmarin, powdered sugar, eggs, and baking powder into a dough. Let rest in the refrigerator for about 30 minutes.

2. Make the base

   Divide the dough into two portions: two-thirds and one-third. Roll out the larger portion into a sheet and transfer it to a baking sheet greased and dusted with coarse wheat flour.

3. Add the apples and lattice

   Peel and grate the apples, then mix with the granulated sugar and cinnamon. Do not squeeze out their juice, so the cake stays moist. Spread the apples over the dough. Roll out the remaining third of the dough into strips and arrange them over the apples in a lattice pattern.

4. Bake

   Bake in an oven preheated to 170–180 °C (340–350 °F) for about 45 minutes, until the lattice is golden. Let cool, then cut into bars and dust with powdered sugar.

   Recipe by: Iva Vargová

Tip: Chilled lattice strips are easier to transfer, so keep the smaller portion of dough in the refrigerator while spreading out the apples. Tart apples give the filling a more pronounced flavor.

This recipe was translated from the Slovak original: Jablkový mrežovník z krehkého cesta so škoricou