Schlaathemer Schiterbyg’ on Apple Sauce- *

(*) East Swiss specialty: fried dough sticks on apple sauce.

Dough: Beat the eggs with sugar and salt together until creamy. Add lemon zest and kirsch, add the soft butter flakes. Mix the flour with the baking powder and sift, make the whole into a smooth dough. Chill in the refrigerator for one hour.

Finish the dough: Shape the dough balls and bake them. Roll out the dough to a thickness of four mm. Cut sticks two cm wide and twelve cm long and twist them slightly. Heat the oil or fat to 190 °C and bake the dough sticks for three to four minutes. Drain on kitchen roll and dust with powdered sugar.

Apple sauce: rinse the apples well, remove the fly and the stalk, cut them into rough slices. Soften the apple slices with sweet cider and a little juice of a lemon, then pass them through the passevite. Dilute the apple sauce with more sweet cider as needed and add a tiny bit of sugar if desired.

Serve: Spoon four tablespoons of apple sauce evenly onto the center of each plate and garnish with the raspberry puree. Place four or five baked ‘Schlaathemer Stängel’ on top of the sauce. Garnish with mint and dust the plate with powdered sugar.

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