APPLE, WALNUT AND POPPYSEED BARS(From KAFFEEHAUS by Rick Rodgers)
This is no throw-together dessert, but oh boy, it's worth it. Satisfying and delicious.
Dough3-1/2 cups flour
1/2 cup confectioner's (powdered) sugar
Pinch of salt
1 cup solid vegetable shortening cut into 1/2" cubes
1/2 cup plus 1 Tbsp. water
2 large egg yolks
Stir the flour, sugar and salt in a large bowl. Cut in the shortening until the mixture resembles coarse cornmeal. Stir the water and yolks together in a small bowl. Using a fork, stir into the flour mixture to make a soft dough, adding a bit more water if needed. Gather up into a ball, then divide into 4 equal portions. Pat each portion into a 5" x 4" rectangle (will make it easier to roll out later), wrap in plastic wrap and refrigerate at least 30 minutes, up to 2 hours.
Apple Filling6 Golden Delicious apples (about 2-1/2 pounds), peeled
2 Tbsp. honey
1 Tbsp. fresh lemon juice
1/4 Tsp. ground cinnamon
Cut 1/4" slices from 4 of the apples, turning the apples as you reach the cores to slice from all sides. Grate the other 2 apples on the large holes of a box grater, turning the apples when you reach the cores. Discard cores. Combine all ingredients in a covered medium saucepan over medium-low heat until the apples give off some juices. Uncover and cook until the sliced apples are barely tender, about 8 minutes. Transfer to a bowl and let cool completely.
Walnut Filling2 cups (8 ounces) coarsely chopped walnuts
1 cup sugar
1/2 cup water
Process the walnuts and sugar in a food processer until very finely chopped. Transfer to a medium saucepan and add the water. Bring to a boil over medium heat, stirring constantly. Cook until thickened to a moist paste, about 3 minutes. Transfer to a bowl and let cool completely.
Poppy Seed Filling1 cup (5 ounces) poppy seeds, ground
1/3 cup sugar
1/4 cup water
(It's best to use poppy seeds bought in bulk from a purveyor with a steady turnover. They're cheaper and less likely to be rancid than supermarket poppy seeds.)
Cook the poppy seeds, sugar and water in a small saucepan over medium heat, stirring almost constantly, until the mixture has thickened into a moist paste, about 2 minutes. Transfer to a bowl and let cool completely.
Assembling and BakingPreheat oven to 400 degrees F. Butter the inside of an 11-1/2" x 8" baking dish.
On a lightly floured surface, roll out a portion of dough into a rectangle the size of the baking dish. Place in the dish and spread evenly with the apple filling. Roll out a second rectangle of dough and place over the apple filling, pressing lightly to make as flat as possible. Spread with the walnut filling. Place a third layer of dough over the walnuts and spread with the poppy seed filling, then top it with a last layer of dough. Pierce the top dough with a fork in a few places.
Beat together one large egg yolk and 1 tsp. heavy cream or water and brush some of it over the top dough.
Place on a baking sheet in the center of the oven and bake for 10 minutes. Reduce the temperature to 350 degrees and bake until the top is golden brown, about 50 minutes.
ServingLet cool for 15 minutes. Run a sharp knife around the inside of the pan. Hold a baking sheet over the pan and invert to unmold the dessert in one piece. Hold a rack or tray over the unmolded dessert and invert again so it is right side up. Cool at least 2 hours. For best flavor, wrap in plastic wrap and let stand overnight before cutting.
Cut in half lengthwise, then crosswise into sixths to make 12 bars. Serve at room temperature.