INGREDIENTS
4 ¾ cups (600 g) of flour, 2 2/3 sticks (300 g) of butter, ¾ cup (150 g) of granulated sugar, 1 packet (9 g) of vanilla sugar, little less than 1 cup (210 g) of sour cream, 2 egg yolks, zest of a lemon, ½ ounce (14 g) of baking powder, a pinch of salt, 1 egg for brushing the dough
Filling: 3½ pounds (1.6 kg) of grated apples, ¼ pound (100-120 g) of granulated sugar, 1 small packet (9g) of vanilla sugar, the juice of a lemon, cinnamon, apricot jam

Combine the flour salt, baking powder and vanilla sugar, then crumble the room-temperature butter in. The mixture will be quite crumbly. Add the sugar, egg yolks, lemon zest and sour cream. Knead the ingredients into a dough. You should get a nice soft dough. Knead it on a well-floured surface for one more minute, then cover the ball with a plastic wrap. Let it sit in the fridge for 60 minutes. After resting cut the dough in two and roll out one half to a 11x15-inch rectangle, then put it into a greased and floured baking pan. Spread a little apricot jam (optional) on the dough, then set aside. Apricot jam and apples go really well together and the jam gives an extra layer of flavors to the dessert. You should try it if you have never used it before.
Previously l sautéed my grated apples on butter with sugar and cinnamon. l did it this way because I felt that the apples weren’t ripe enough. This step is optional. After sautéing make sure, you let the juice drip down from the apples before you spread the filling on the dough. If you don’t sauté the apples then season with sugar and cinnamon and let it rest for 10 minutes. After resting, gently squeeze out the apples and spread it on the dough. Add more vanilla sugar, lemon juice and top with the other half of the rolled out dough. Make the dough nice and even, then brush with an egg. Prick the dough and bake it in a preheated 355F oven until the top turns golden brown in approximately 40 minutes. Let the dessert cool down to room temperature before slicing.

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