- 5 ounces very fine Whole-wheat flour
- 5 ounces Pastry flour (plus more for dusting)
- 2 tablespoons Canola oil (plus more for coating dough)
- 4 tablespoons dried cranberries
- 4 tart Apples (about 750 grams)
- 3 ounces Whole-wheat cracker
- 1 Lemon
- 4 tablespoons Cane sugar
- 3 ounces Sliced almonds
- 1 teaspoon ground Cinnamon
- 4 ounces Butter
- Powdered sugar (to taste)
Sift both flours into a bowl and mix with the oil, a generous pinch of salt and 3/4 cup warm water. Knead until smooth with the dough hook of a hand mixer.
Shape dough into a ball. Coat with a little oil and wrap in plastic wrap. Let rest at room temperature for 1 hour.
Soak cranberries in a small bowl of warm water for 10 minutes and then drain.
Peel the apples, cut into quarters and remove core. Cut apples into slices. Crush the crackers into fine crumbs. Rinse lemon in hot water and wipe dry. Finely grate 1 teaspoon of lemon zest. (Reserve remaining lemon for another use.)
Mix cranberries and apple slices with cracker crumbs, sugar, almonds, cinnamon and lemon zest.
Knead the dough again. Sprinkle a clean kitchen towel with flour and roll out dough on top with a floured rolling pin into a rectangle.
Dust your hands with flour and gently stretch the dough to about 80 x 60 cm (approximately 30 x 24 inches). Trim edges.
Melt the butter and brush about 2/3 onto the dough. Set remaining butter aside.
Spread the apple filling onto the buttered dough, leaving a 5 cm (approximately 2-inch) border all around.
Using the towel to help lift the dough, roll up the dough into a log, starting from a short side.
Lift log with towel then gently release onto a baking sheet (greased if desired) and pinch ends to seal.
Brush dough with remaining butter and bake on middle rack of preheated oven at 200°C (fan: 180°C, gas: mark 3) (approximately 400°F) until golden brown, 25-30 minutes. Let cool slightly before dusting with powdered sugar and serving.