Apple and cinnamon crinkle pie

Name: Apple and cinnamon crinkle pie
Prep time: 20 min
Total time: 65 min
Yield: 16
Ingredients: 250 g sugar; 1 tsp vanilla paste; 150 g butter; 1 ½ dl cream; 1 dl milk; 2 eggs; 2 sour apples; 16 leaf strudel pastry; 2 tsp cinnamon; ¼ tsp salt

desserts Baking sweet bake

Total: 1 hr 5 min. | Active: 20 min.

vegetarian

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This recipe is inspired by a Greek filo pastry and custard pie (bougatsa). Even those who normally avoid working with paper-thin strudel pastry will get great results with this tray bake. And one thing is for certain: the classic apple strudel is facing some stiff competition from this apple and cinnamon crinkle pie.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 16 pieces

Pastry and apples
16 leaf	strudel pastry (approx. 500 g)
2	sour apples, in slices approx. 2 mm thick

Bake
150 g	butter, melted, left to cool

Custard
1 ½ dl	cream
1 dl	milk
2	eggs
150 g	sugar
2 tsp	cinnamon
1 tsp	vanilla paste
¼ tsp	salt

Syrup
1 dl	water
100 g	sugar

How it's done

Pastry and apples

Lay two pastry sheets on top of each other. Starting from the narrow side, make fan-like folds about 2 cm high, place in the tray. Repeat these steps with the remainder of the pastry sheets. Place the apples in the pastry folds.

Bake

Approx. 10 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, pour over the butter, return to the oven for approx. 10 mins. Remove.

Custard

Whisk together the cream, milk, eggs, sugar, cinnamon, vanilla and salt, pour the mixture over the pastry and apples.

Bake

Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove the crinkle pie.

Syrup

Bring the water and sugar to the boil, turn down the heat, simmer for approx. 5 mins. until reduced to a thick syrup. Brush the hot crinkle pie with the syrup and leave to cool.

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