Jablčník: Slovak apple and cinnamon pastry

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1. Stew the filling

   Peel and core the apples, grate them, and stew briefly. Add the granulated sugar, cinnamon sugar, grated lemon zest, lemon juice, and Zlatý klas pudding mix stirred into a little cold water. Continue cooking briefly until the filling thickens, then let cool.

2. Make the dough

   Thoroughly knead together the flour, powdered sugar, butter, baking powder, milk, eggs, and a pinch of salt. Divide the dough into two halves.

3. Assemble the pastry

   Roll out one half of the dough and use a rolling pin to transfer it to a greased and floured baking sheet. Sprinkle with the breadcrumbs. Spread the cooled filling over the dough, cover with the second rolled-out layer, and prick the top with a fork.

4. Bake

   Bake in an oven preheated to 170°C (340°F) for about 40 minutes, until the top is golden. Let the apple pastry cool, then cut into pieces and dust with powdered sugar.

   Recipe by: Martuška Mlynarciková

Tip: Let the filling cool completely before spreading it over the dough, as warm filling would make the pastry soggy. The breadcrumbs on the bottom layer absorb the apple juices and keep the base crisp.

This recipe was translated from the Slovak original: Krehký jablčník s dusenými jablkami a škoricou