From ancient times, the Münsterland beggar is as popular as ever.
- 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
- Rinse the currants and place in the rum, allow to marinade.
- Finely grate the pumpernickel bread.
- Cut the apples into thin slices and marinade with 40g of sugar, cinnamon, lemon juice and lemon zest.
- Coarsely chop the hazelnuts.
- Mix half the butter with the sugar until light and fluffy, add the Pumpernickel crumbs and hazelnuts and mix well.
- Place half of the mixture in a buttered baking dish, smooth out the surface and cover with half of the marinated apples.
- Repeat the process again and sprinkle a little cinnamon sugar before topping again with the remaining butter mixture.
- Place in a pre-heated oven at 180°C and bake for approximately 40mins. until golden brown.