40 g rsh yst600 g sitd wht four5 g slt50 g light cn sugr2 lrg ggs200 g buttrapprox. 200 g ilkFilling:200 g buttr200 g light cn sugrThin slics o thr swt-trt ppls15 g whit fourFor brushing nd dcortion:1 gg, lightly btnalond fks nd prl sugr
Rub the yeast into the four, and add the remain-ing ingredients. Mix and work the dough as shownin steps 2–4 on pages 48–49, until it is smooth andelastic.Divide the dough into our pieces, and shape intoballs. Cover with a cloth, and leave to rest on thetable or 45 to 60 minutes. Roll each ball out into a6 x 10-inch rectangle. Mix the butter and sugar,and spread it down the center o each rectangle.Turn the apple slices in some four, and place in aneven layer on the butter mix. Cover the lling upby olding the dough into the center rom eitherside. Remember to seal both ends thoroughly.Place the strips on a sheet pan lined with parch-ment paper, and cover with a cloth. Let them proo or 45 minutes.Preheat the oven to 430°F.Brush the strips with egg, and decorate withalmond fakes and pearl sugar.Place the strips in the center o the oven, and bakeor 20 to 25 minutes, until they turn a beautiulgolden color.121
mks 4 strips
For everyone at Skærtoft Ester’s apple strips—or “æblestænger”—speak of afternoon coffee and coziness. Ester is Jørgen’s mother, and she ranthe household at the farm for a generation before we took over. She is still very active and often spoils us with “a little something” for our coffee . . . she brings it along, freshly baked and temptingly fragrant,wrapped up in a cloth and lovingly transported in her braided basket.Ester has many delicious recipes in her little handwritten book. Theseapple strips are one of her best!