Apple Flammkuchen ('Apfel-Flammkuchen')
Apple Flammkuchen ('Apfel-Flammkuchen')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- For the dough:
- 4.2 oz (120 g) white soft wheat flour or all-purpose flour (German Type 550 or 405)
- 1/4 tsp salt
- 2 tbsp extra-virgin olive oil
- 2.1 oz (60 g) water
- For the candied walnuts:
- 1.8 oz (50 g) peeled walnuts, about 1/2 cup
- 1 tbsp sugar
- 1/2 tbsp water
- For the topping:
- 7 oz (200 g) schmand, crème fraîche, or sour cream
- 1 tsp honey
- salt, to taste
- 2 tart apples, deseeded and cut into paper-thin slices
- 1/2 tsp ground cinnamon
- 1 tbsp lemon juice
Instructions
- 1
Prepare the dough:
- 2
In a mixing bowl, combine the flour, salt, and olive oil. Stir in the water bit by bit. Once all the water is incorporated, knead the dough using the palm of your hands for about 5 minutes until smooth. Cover the dough with plastic wrap and let it rest in the fridge for at least 15 minutes.
- 3
Prepare the candied walnuts:
- 4
Combine the walnuts, sugar, and water in a small nonstick pan and heat it over medium heat. Wait for the water to evaporate and the sugar to caramelize stirring occasionally. The candied walnuts are done once they're golden brown on the outside. Take them immediately out of the pan and let them cool down on a plate lined with parchment paper. Spread them out so they don't touch each other as you don't want them to stick together.
- 5
Preheat your oven to 480 °F (250 °C).
- 6
Prepare the toppings:
- 7
Put the schmand, crème fraîche, or sour cream in a small mixing bowl and add the honey. Season to taste with salt and mix everything well. Marinate your apple slices with the cinnamon and lemon juice.
- 8
Roll out the dough:
- 9
Divide the dough into two pieces for 2 small Flammkuchen or leave it as is for 1 large Flammkuchen. It's best to roll out the dough on a baking tray lined with parchment paper so that you can easily transfer the assembled Flammkuchen into the oven. Roll the dough out as thinly as possible. It should literally be just a little thicker than paper. The traditional shape would be a rectangle with curved edges but you can roll it out into any shape of your preference.
- 10
Assemble and bake the Flammkuchen:
- 11
Spread the schmand, crème fraîche, or sour cream very generously all over your Flammkuchen. Then top with the apple slices. Bake the Flammkuchen in the middle tray of your oven for 10-12 minutes until the crust is super crispy and the top lightly charred. Sprinkle with the candied walnuts and serve immediately or at room temperature.