Apple and vanilla pudding lattice bars

Tip: tap a step to mark it as done.

1. Mix the flour with the lard, add the remaining pastry ingredients, and work into a smooth dough. The dough should not be too soft or it will be difficult to handle; the lard gives it the right consistency.

   Tip: You can substitute butter for the lard.

2. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for about an hour. Carefully roll out the first chilled half into a thin sheet without tearing it, then transfer it to a baking sheet lined with parchment paper.

3. Sprinkle the dough with the semolina. Peel and thinly slice the apples, then arrange them over the dough. Cook the pudding with the milk, pudding mixes, and sugar according to the package directions. Let it cool slightly, then spread it over the apples while still warm.

4. Roll out the second half of the dough and cut it into long strips. Arrange the strips in a lattice over the pudding. Bake in a preheated oven at 180 °C (350 °F) for approximately 35 minutes.

5. If desired, dust the baked bars with powdered sugar.

Tip: Whisk the pudding as it cooks and remove it from the heat as soon as it thickens; three packets in 1.2 l of milk can easily scorch on the bottom.

This recipe was translated from the Slovak original: Jablkový múčnik s krupicou a vanilkovým pudingom