From ancient times, the Münsterland beggar is as popular as ever.

Ingredients

• 500g of sour apples, thinly sliced
• 250g of grated pumpernickel bread
• 75g of currants
• 75g of chopped hazelnuts
• 100g + 40g of sugar
• 75g of butter
• 4 cl of  rum (40% alcohol)
• 1 teaspoon of cinnamon
• 1 teaspoon of lemon zest
• Juice of one lemon

Preparation

Pre-preparation:

1. Rinse the currants and place in the rum, allow to marinade.
2. Finely grate the pumpernickel bread.
3. Cut the apples into thin slices and marinade with 40g of sugar, cinnamon, lemon juice and lemon zest.
4. Coarsely chop the hazelnuts.

  Preparation:

1. Mix half the butter with the sugar until light and fluffy, add the Pumpernickel crumbs and hazelnuts and mix well.
2. Place half of the mixture in a buttered baking dish, smooth out the surface and cover with half of the marinated apples.
3. Repeat the process again and sprinkle a little cinnamon sugar before topping again with the remaining butter mixture.
4. Place in a pre-heated oven at 180°C and bake for approximately 40mins. until golden brown.

Serving suggestion

I like to serve this with cold cinnamon cream.