Cookies, dough, party catering, lunch, foodblog and recipe developing
German apple bars
German apple bars
As you know, I have start baking apple pies since childhood. My next recipe German apple bars is one of them. Official we call them Apple schnitten! These apple bars are popular and delicious! As I have explained in one of my earlier apple pie recipe blogs, I bake apple pies with my own spices. I will share this recipe with you and you can bake these German apple bars with cinnamon. This recipe isn’t difficult to make. With European pie crust, this is an easy one!
The best thing to do is to prepare European pie crust one day in advance. So the lemonzest and vanilla extract have plenty of time to adjust to the dough. The best baking pan for this recipe is a jelly role pan. This one is flat and not higher than 1 1/2 inch! You can butter the sides and bottom and cover the bottom with parchment paper.
When I start with this recipe, I am always preparing my Vienna dough one day up front. Vienna dough is European pie crust and better known as Vienna dough. What I first do is stick the bottom with one layer of Vienna dough on parchment paper. Then I cover Vienna dough with frangipane. This is another recipe which I make up front and keep this on room temperature for use. Frangipane is almond cream with minced almonds, eggs, butter and sugar. This recipe is easy to make and I keep this most of the time in the freezer until use.
Make sure frangipane is on room temperature when you use it. This frangipane recipe is very useful for so many other bakings. That’s why I have this always in my freezer. On top of the frangipane goes another layer of Vienna dough. My German apple bars crust is ready! The only part is to decorate this with raisins, apples and seasoning. Before I am done with preparing German apple bars, I am pre heating my oven on 165C/330F
Apples and soaked raisins
For German apple bars recipe, I am using Jonagold apples! If you cannot find these apples, try to find other apples which are for apple pies. You cannot use every apple for apple pie recipes. I prefer Jonagold because they are always available and not expensive either! For my soaked raisins, I am using light and dark raisins with dried cranberries. I soak them in cooked water for about 15 minutes, then they go into a jar with alcohol. My first choice is always Calvados. When you don’t like with alcohol, you can leave the alcohol. Please see this recipe link here!
When the seasoned apples with raisins and apricot jam is on top of the dough, it is time to bake! I bake German apple bars in a pre-heated oven of 165C/330F in 55 to 60 minutes. When the German apple bars come out of the oven, I let this cool off until room temperature! After this, I am cutting this pie in bars. One time horizontal and 4 times vertical. The last part of these bars are confectionate sugar. German apple bars in Europe have always confectioner sugar on top. For this, I am using a strainer and dust above like it is snow.
Anyway! this recipe isn’t difficult to make! Especially when you make Vienna dough and frangipane and soaked raisins up front. During the holidays, our catering makes these German apple bars with gingerbread spices. You can find my recipe below and if you like to make a comment about this recipe, please use our comment box below! Enjoy baking German apple bars! For more apple pie ideas, please see our Apple and other pies board on Pinterest. Our recipes are also on our Google plus account.
Or see our recipe Vienna dough European pie crust!
150 grams All purpose flour
150 grams pastry flour (Type 00)
115 grams white caster sugar
115 grams Extra fine granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt
1 tsp vanilla extract
1/2 lemon (zest)
210 grams unstalted cold butter ( in cubes)
1 egg (whisked)
Or see our recipe online Frangipane. Use 50% of the frangipane.
Freeze other 50%
3/4 cup Dark raisins
3/4 cup White raisins
1/2 cup dried cranberries
3 to 4 tbsp Calvados apple brandy
Garnishing on top
2 Jonagold apples
6 tbsp of mixed raisins
1 tsp cinnamon
1 tbsp lemon juice
1 tbsp granulated sugar
1 ½ tbsp apricot jam
1 ½ tbsp water
2 tbsp sliced/shaved almonds
Instagram #cookiesanddoughemporium or #foodemporium
Directions Vienna dough (European pie crust)
Mix on highspeed 210 grams cold butter (in cubes) with lemonzest (1/2 lemon), 1 tsp vanilla extract, 115 grams white caster sugar and 115 grams extra fine sugar until creamy!
Whisk in a separate bowl 150 grams all purpose flour and 150 gram pastry flour with 1 tsp baking powder, ½ tsp baking soda and 1/8 tsp coarse salt.
Add 1/3 of flour mix at the time. Mix until incorporated . Then add the 2/3 flour mix to the batch and the 3/3.
Mix egg wash of 1 egg until incorporated.
Vienna dough is ready! Knead until it is flat and oblong. Wrap the dough in plastic film and let it chill for at least 3 hours.
Follow more instructions German apple bars
Use for this recipe almond flour or fresh white almonds. When you use fresh almonds, mince them first! Make sure there are nog bigger parts in the minced almonds batch. The easy way will be almond flour.
Mix on high speed for 2 minutes 100 grams butter with 100 grams extra fine granulated sugar.
Add 1/2 tsp of Almond bitter extract or regular almond extract. Mix this for another 30 seconds.
Take 1 egg and add this to the butter and sugar batch. Mix for another 30 seconds on highspeed.
Now you can add the almond flour to the batch and mix this on highspeed for 1 minute.
There is one egg left! Use this egg as well and mix on highspeed.
Preparing German apple bars
Cut Vienna dough in half and use a rolling pin to roll out one part of the Vienna dough. Put a piece of parchment paper at the bottom of the baking pan and cover the bottom and sides with Vienna dough.
Spread ½ part of the Frangipane cream on top of the bottom of the Vienna dough.
Cover frangipane layer with the other rolled out Vienna dough.
Use 2 Jonagold apples or other apples (use for apple pie recipes), Peel and cut both apples in medium sized cubes. Sprinkle 1 tbsp of lemon juice to avoid coloring.
Add 1 tbsp of sugar, 6 tbsp of soaked raisins and 1 tsp of cinnamon. Mix all ingredients well and put the apple mix on top of the dough.
Pre heat 1 ½ tbsp with ½ tbsp of water and mix well before brushing the top of the apple mix.
Last part is to sprinkle 2 tbsp of sliced almonds on top of the apple mix with apricot jam.
Bake German apple bars in a pre heated oven 165C/330F in 55 minutes
After baking time and cooled off on room temperature. Use a small strainer and sprinkle confectioner sugar on top of the German apple bars. Then you can cut this in apple bars!
1) Use for this recipe a jelli role baking pan. this one is flat (max 6 by 10 inches or 15cm x 25cm)
2) Make Vienna Dough, Frangipane and Soaked raisin recipe one day in advance.
3) Use for this recipe 50% of the Frangipane recipe. The other part can go into the freezer.
4) Use apples that are good for apple pies
5) WHen you cannot find pastry flour type 00 use this part with all purpose flour.