Classic Apple Cream Slice | Autumn Vanilla Slice
(0)
55 min
Under an hour
Kifli Kukták
Hagyományos magyar őszi süteménykülönlegesség: két omlós házi tésztalap között fűszeres, fahéjas párolt alma és selymes főzött vaníliakrém rétegződik. Egy éjszakás hűtés után tökéletesen omlós, szaftos szeletekre vágható békebeli desszert.
Preparation method
Preparing and baking the pastry sheets
Rub the 400 g fine wheat flour together with the 150 g cold diced butter (set aside the remaining 50 g butter for the cream) and the 1 packet of baking powder until crumbly. Add the 100 g icing sugar (the remaining 20 g icing sugar is needed for serving), the 2 eggs, and the 100 g sour cream, then knead quickly into a smooth, pliable dough.
Divide the dough into two equal portions. On a floured work surface, roll out both portions into thin rectangles the size of a baking tray (approx. 22x32 cm).
Place the first sheet onto a baking tray lined with baking paper, prick it all over with a fork, and bake in an oven preheated to 180 °C for 10–12 minutes until light golden. Repeat the process with the second sheet, then let both cool completely.
Chef's tip
You will achieve the best result with tart autumn apple varieties (such as Idared or Jonagold), as their pleasant fruit acidity balances the sweet vanilla cream perfectly.
Always allow the cake to rest in the refrigerator at least overnight: this allows the pastry to absorb moisture from the apples and vanilla cream, yielding wonderfully sliceable, juicy cream slices the next day.
Ingredients
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