Apple Poppy Seed Slices

For the apple-poppy seed slices, first prepare the shortcrust pastry. Knead all ingredients quickly, then let the dough rest for about 1 hour.

For the poppy seed filling, boil the milk with the sugar, stir in the grated poppy seeds and cook over low heat for another 2 minutes.

Stir in the cookie crumbs and raisins, simmer over low heat for 1 minute more, stir in the rum and let cool.

For apple filling, peel, core and cut apples into wedges. Mix with sugar, raisins, vanilla sugar, cinnamon and raisin juice with the apple wedges and let stand briefly.

Put the apple slices with the marinade into a pan and stew until soft, stirring often, let cool. Preheat the oven to 200 °C. Line the baking tray with baking paper.

Roll out the shortcrust pastry to a size of 24 cm x 24 cm. Either cut the dough into 2 equal sized circles or cut them out with the cake mold. Place one dough circle in the mold, spread with the poppy seed filling and spread the apple filling on top.

Place the second circle of dough on top, brush with egg and prick several times with a fork. Bake the cake for about 25 minutes, remove from the oven and let cool.

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