To twist the twist in a spiral, you need to knead the dough with cold butter. It will be malleable and in your hands you can twist the spirals. The decor is very simple, and the visual effect – awesome. In addition, this cake is distinguished by delicious cakes from dough mixed with cream cheese. Apple filling becomes caramel, and berries are used instead of lemon juice. The more different berries and varieties of apples you put in the filling, the its taste will be richer and more diverse. Before slicing the finished cake, wait until it has completely cooled and hardened pectin. BUT better bake the cake in the evening and enjoy its taste for завтраком. 
Time: 1 hour. 10 min. Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 1.5 tbsp. premium flour + optionally for powder
- 0.5 tsp salt
- 6 tbsp. l cold unsalted butter, sliced into small pieces
- 180 gr. cold cream cheese sliced into small pieces
- 1 tsp white wine vinegar or lemon juice
Filling
- 900 gr. assorted apples (e.g. Gala, Fuji or Hani crisp)
- 240 gr. defrosted berries (assorted blueberries, blackberries and raspberries, about 2 tbsp.)
- 1 tbsp. granulated sugar
- 1/4 Art. premium flour
- 1 tsp vanilla extract
- 2 tbsp. l (30 gr.) Unsalted butter, sliced into small pieces
- A pinch of salt
- 1 large egg, slightly beaten
- 2 tsp sugar turbinado
Recipes with similar ingredients: shortbread dough, wine vinegar, lemon juice, apples, blueberries, blackberries, raspberries, eggs, cream cheese
Recipe preparation:
- Knead the dough: In a bowl of a food processor, mix flour and salt. Add 2 tbsp. l (30 gr.) Butter; press the PULSE button several times until the mixture looks like corn grits. Add the remaining 4 tbsp. l (60 gr.) Butter and chop in pulsed mode until it is pieces the size of a pea.
- Add cream cheese cream; press the button a few more times, until the dough converges in a com. Pour in vinegar and 1 tbsp. l ice water; press the button several times until the dough is wet. Divide the dough in half, form 2 discs and wrap each in food wrap. Put in the refrigerator for at least 1 hour or on night so that the dough hardens.
- Place the baking tray on the middle level of the oven and Preheat to 220 ° C for 30 minutes.
- Meanwhile, prepare the filling: peel the apples and cut about 0.5 cm thick. In a large bowl, mix them with berries, sugar, flour, vanilla, butter and salt. Set aside for a while.
- On a lightly floured surface, roll 1 dough disc in a circle of 30 cm. Put it in a cake pan with a diameter of 22 cm. Tuck the overhanging dough under the formation. Lay out the filling.
- On a lightly dusted surface, roll out the remaining dough disk in a circle of 20 cm., cut into 12 strips. Grease the strips beaten egg. Twist the dough strips one at a time and, moving from the center of the pie to its edges, lay out the strips on the pie, forming a continuous spiral.
- Lubricate the top of the cake with the remaining beaten egg and sprinkle with sugar turbinado. Place the pie on a hot baking sheet in the oven and bake for 15 minutes. Then reduce the temperature in the oven to 175 ° C and bake until golden brown, so that the filling boils, 50 – 55 minutes (cover with foil if the crust is browned too much quickly). Put the cake on the wire rack and cool completely.
