Preparation:
1.
Mix both types of flour, sugar, vanilla sugar, salt and baking powder. Add cold butter, cut into pieces, and make a crumbly dough with your fingers. At the end, add the egg and knead until all the ingredients are combined and a compact dough is obtained.
2.
Peel the apples, cut them in half and remove the seeds. Slice the feta into thin strips (I used ribeye for cabbage and got very thin strips), sprinkle with lemon juice, mix in the grated lemon peel, sugar and vanilla sugar. If you want, you can add cinnamon. Put it aside.
3.
Divide the dough into two equal parts.
Dust each piece with flour on all sides and roll out in a packet of baking paper into a rectangle measuring 18 x 27 cm (my mold has these dimensions).
4.
Coat the mold or ceramic dish with oil or butter and dust with flour. Shake off excess flour.
Put one piece of rolled dough on the bottom of the mold and prick it with a fork.
5.
Cook the pudding in milk, taking care not to form lumps. The pudding does not need to be cooled, it is poured hot over the apples.
6.
Spread the apples over the dough and pour the hot pudding over them.
Wait a moment for the heat to evaporate and then put the second piece of dough. Lightly press with your palms to combine the dough with the pudding. Then prick the dough with a fork.
7.
Bake for 50 minutes at 180°C.
Cool and sprinkle with powdered sugar.
8.
Note: Although I always bake the bottom dough for about 10 minutes before adding the fruit, this time I didn’t and it baked perfectly. If you are not sure about your oven, then brown the bottom dough a little
ADVERTISEMENT
