Dutch appeltaart with stroopwaffles

The right type of apple is important for this deliciously juicy, caramelized apple pie: it must be a tart baked apple that can match the caramelized taste of the Stroopwaffle. My recommendation: Boskoop, which is very hard to find this year. But if it is offered to you: go for it!!!!

Recipe from Dodo's Green Kitchene

Shortcrust pastry:

• 225g flour
• 150g butter
• 2 tablespoons sugar
• 2 tbsp vanilla sugar
• 1 pinch of salt
• 1 egg

Apple filling:

• 6 Boskoop apples
• 1 tsp cinnamon
• 1 msp nutmeg, freshly ground
• 1 tbsp brown sugar
• 1 lemon, juice and zest
• 5 Stroopwafels
• 2 tbsp breadcrumbs
• 1 egg yolk
• 1 tbsp cream
• 2 tbsp brown sugar

Preheat the oven to 180 degrees.

Thermomix:
Dough: Mix all ingredients for 20 seconds at speed 4, then wrap in cling film and leave to rest in the fridge for 30 minutes.

Kenwood:
Dough: Knead all ingredients in the Multi at 5 speed. Remove from the bowl and knead by hand until the dough is shiny.
Then wrap in cling film and leave to rest in the fridge for 30 minutes.

Grease and flour the springform pan. Form the base from 2/3 of the dough and raise a rim. Blind bake the pastry for 12 minutes. Remove the pulses and baking paper.

Sprinkle the breadcrumbs over the base.

Apple filling 
Kenwood: Peel, core and halve the apples and process with the Multi, slicer. Mix with the lemon zest and juice and the cinnamon.

Break the wafers into quarters and mix in. Pour onto the batter.

Form thin strands from the remaining batter and spread over the apples like a Linzer torte.

Brush the pastry with the crushed egg yolk and cream mixture and sprinkle with sugar.

Bake for 35 minutes, leave to cool and top with a large dollop of whipped cream, which can be flavored with rum.
(or vanilla ice cream).