For the Steirische Apfelschlankerl, quickly knead a shortcrust pastry from the ingredients for the dough and let it rest in the refrigerator for about 1 hour. In the meantime, peel and coarsely grate the apples and mix with the raisins and cinnamon. Prepare a pudding from the milk, sugar and pudding powder, let it cool down a bit and mix it with the apples.
Preheat the oven to 180°. Keep 1/3 of the dough, roll out the remaining dough to the size of a baking tray and place it on the tray, pricking it several times with a fork. Spread the apple custard mixture on top. Roll out the leftover dough as well and place a lattice on the cake with strips about 0.5 cm thick. Brush the pastry grid with the beaten egg. Bake the apple pie for about 50 minutes until golden brown. Before serving, sprinkle the Steirische Apfelschlankerl with powdered sugar.
Preparation Tip:
The Steirische Apfelschlankerl are a delicious sheet cake made of shortcrust pastry, which can be prepared very well the day before.
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