Apple Viennese

Pastry case filled with apples, and topped with a light, shortbread mixture.

Country of Origin:
Preparation Time: 20 - 30 Minutes


Flour (plain )    70 grams 140 grams 210 grams
Margarine    20 grams 40 grams 60 grams
Cookeen (white fat)    20 grams 40 grams 60 grams
Water    10 ml 20 ml 30 ml
Apples (canned - solid pack)    200 grams 400 grams 600 grams
Sugar (icing)    10 grams 20 grams 30 grams
Flour (plain )    40 grams 80 grams 120 grams
Margarine    40 grams 80 grams 120 grams

1. Make up pastry using the first four ingredients.

2. Place flour in mixer; add fats and mix on low speed until mixture resembles fine breadcrumbs.

3. Add the water and bind together.

4. Roll out pastry and line the tin/dish. Crimp edges and prick base. Bake blind.

5. Beat apples to a pulp, and spread over the pastry.

6. To make up topping - cream margarine and sugar until light and fluffy. Add the flour, beating well. If needed add a little water to make a piping consistency.

7. Using a star nozzle, pipe mixture into a lattice design or stars, for each portion. Rest for 30 minutes.

8. Bake in oven Gas Mark 6, 425°F, 220°C for 10 minutes. Reduce to Gas Mark 4, 350°F, 180°C for a further 20 minutes.

Serving Suggestion

Can be served as a hot dessert with custard, or cold with cream.

Medical Diets

    Gluten Free

    Dairy Free

    Wheat Free







    Sunday Lunch

These indicators are for guidance only. You are responsible for reading the recipe carefully and checking all packaging and ingredients you are using, to ensure they are suitable for your diet and/or medical needs. AVF Marketing will not accept any liability for any situations that might arise if this advice is ignored.

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