If you have landed on this recipe through our recipe blog then you will know that June 2021 in our recipe series is all about apples.
If you have found this recipe by chance, welcome to The Together Plan, a charity working to revive Jewish community life in Belarus. History, heritage and culture is high on our agenda and food is intrinsic to who we are… Do explore the rest of our website to find out more about our current projects as well as how you can get involved and support us.
- Ready rolled and layered, buy from your store of choice
- 100g hazelnuts
- 130g butter, unsalted, cut into pieces
- 80g breadcrumbs
- 1 tsp ground cinnamon
- 100g sugar
- 1½ tsp natural vanilla extract
- 20g lemon juice
- 20g rum (optional)
- 750g apples, peeled
- 80g raisins
Chop the hazelnuts in a blender or using a knife until you have a small crumb-like texture.
Melt 40g of butter, add the breadcrumbs and cook over low heat until slightly toasted. Add ½ tsp of cinnamon and the chopped hazelnuts and set aside.
Place the sugar, remaining ½ tsp cinnamon, vanilla extract, lemon juice and rum in a mixing bowl and mix.
Cut the apples into quarters, remove cores, then cut the quarters into slices. Add the apples and raisins to the sugar mixture and mix all together.
Melt the remaining 90g of butter.
Remove the pastry sheet from the packaging, taking care not to rip the sheets, They are very fragile.
Lay a couple of sheets on a teatowel, overlapping by an inch or two.
Paint a layer of the melted butter over the sheets, and then repeat until you have three or four layers.
Spread the breadcrumbs over the base, leaving a couple of inches at either end.
Drain the apple mixture, and add the apples on top of the breadcrumbs.
Using the tea towel, roll up like a swiss roll. Seal the ends with the melted butter, and then brush the outside with melted butter.
Bake in a preheated oven, 190C, gas mark 5, for 30-35 minutes or until golden brown. (the pastry should be very flaky and crispy)
Sprinkle the surface with icing sugar, and serve with cream, creme fraiche or ice cream.
Recipe created by [email protected]
We hope you are enjoying reading these recipes – Michelle would love to hear your comments and see photos once you’ve made them. Please send them to [email protected].
If you enjoyed this recipe and would like to see more in the future, consider supporting us with a donation or click here to find out how else you can get involved.
We love it when people share our recipes! Click the buttons below to share this recipe on social media and make sure to let the recipients know it came from us! Our volunteers have spent plenty of time researching and curating these recipes for us from around the world! Click here to see other recipes in our series.