|2 pinches lemon peel
½ tsp cinnamon
1 pinch salt
2 tbsp rum
Take 300g flour, 200g butter in small pieces, 100g icing sugar, 1 egg, 1 pack vanilla sugar, 1 pinch lemon peel and salt and knead to a smooth paste. Allow to cool for approx. 1 hour.
Wash the raisins. Peel and quarter the apples, core them and cut into small pieces. Mix with sugar, breadcrumbs, 2 tsp butter, pine nuts, rum, 1 pack vanilla sugar, cinnamon and 1 pinch lemon peel. Roll out the pastry on flour to form a rectangle (26 x 40 cm). Cut off a strip of pastry for decoration if desired. Lie the pastry on baking paper on a metal baking tray. Add the filling and wrap in the pastry. Decorate with pastry strips and coat with whisked egg yolk.
Bake for approx. 35 minutes in a hot oven (electric oven: 200°C / fan oven: 175°C / gas oven: mark 3). Sprinkle with icing sugar.