Apple and Raspberry Bars

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Apple and Raspberry Bars
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Health Score:
4,1 / 10
30 min.
ready in 1 hr 25 min.
Ready in


For the shortcrust
200 grams Pastry flour
1 tsp Baking powder
120 grams cold butter (cut into small pieces)
70 grams sugar
1 egg
For the filling
1 packet Vanilla pudding
500 milliliters milk
3 Tbsps sugar
powdered sugar (for dusting)
200 grams Raspberries
1 Tbsp lemon juice
3 ripe Apple
Pastry flour (for working the dough)
cinnamon (for sprinkling)
sugar (for sprinkling)
For the Streusel
75 grams butter
75 grams Pastry flour
75 grams sugar
powdered sugar (for sprinkling)
How healthy are the main ingredients?

Preparation steps


Preheat the convection oven to 180°C.


For the shortcrust, mix the flour with baking powder in a bowl. Knead together with butter, sugar and egg. Divide the dough in half, wrap in plastic wrap and refrigerate for 30 minutes.


Meanwhile, for the filling, mix the pudding mix with 5 tablespoons of milk. Heat the remaining milk with the sugar, to just before the boiling point. Stir the pudding mixture into it, and boil while stirring, then allow to cool. Sprinkle with a little powdered sugar so that no skin forms. Rinse the raspberries and puree with the lemon juice in a blender. Pour through a fine sieve, then stir into the custard. Rinse the apples, peel, quarter and remove the seeds and cut into wedges. Grease a casserole dish. Roll out the dough on a floured surface to slightly larger than the dish and place it in the casserole, making an edge. Prick several times with a fork. Arrange the apple slices on the dough, sprinkle with cinnamon and sugar and pour in the pudding mixture. For the streusel, combine all ingredients, rub between your hands and distribute onto the cake. Bake in the preheated oven for 20-25 minutes. Remove, cut into pieces and serve sprinkled with powdered sugar.