• thumbnail image 1
Print to PDF

Print recipe

Apple Slice ... HOWEZAT!



0 portion(s)

Biscuit Pastry

  • 130 grams Butter, cubed
  • 140 grams Self Raising Flour
  • 130 grams caster sugar
  • 130 grams plain flour
  • 1 egg

Apple Filling

  • apples, approx. 1.5 kgs
  • 1 water


  • 1 tablespoon Milk
  • 1 tablespoon raw sugar

Recipe's preparation

    Biscuit Pastry
  1. Add ButterPlain Flour, Self Raising Flour and Caster Sugar.  Mix on Speed 5 for 10 seconds.

  2. Add Egg, mix on Speed 5 for 5 seconds.  

  3. Scrap sides,  Knead for 1 minute.

  4. Lightly flour the bench, tip out the dough and shape into two balls.  Wrap each ball tightly with glad wrap and place in the fridge.

  5. Apple Filling
  6. Peel, Core and Slice the apples.  Add sliced appled to the bottom part of the Veroma.  Fill it to the top and then make a whole in the middle to allow the steam to come through.

  7. Fill the TM bowl up to the 1 litre mark, add the Veroma with apples onto the top of the TM bowl.  Steam on Veroma temperature, speed 1 for 15 minutes.

  8. Check the apples are cooked to your preference.  If they need further cooking, I suggest you swap turn the apples over to swap the apples top and bottom.  Cook for a further 5-10 minutes.

    Set aside to cool.

  9. Baking
  10. Set oven at 190 degrees Celcius.  Line a slice tin with baking paper.

  11. Roll out one portion of the dough in between two sheets of baking paper.  Shaping into a rectangle as you roll.  Place in the bottom of the tin (removing the two sheets of baking paper).


  12. Place the cooled apple filling on top of the pastry.

  13. Roll out the second ball of pastry in between two sheets of baking paper.  Check the size of the pastry against the bottom of the slice tin to ensure it is rolled out to the correct size.  Then place on top of the apple filling.

  14. Brush lightly with milk or egg glaze. Sprinkle with sugar (optional)

  15. Score the top of the pastry before cooking.  I recommend slicing it three ways length ways and then into 5 the other direction.

  16. Bake for 25 minutes. Allow to stand in pan until cold.


Accessories you need

  • Varoma
    buy now


[[wysiwyg_imageupload:862:]]TIP:  Highly recommend purchasing an apple peeler, corer and slicer.  It make short work of peeling, coring and slicing the apples as show in the pictures.  Cut the apples in half and place into the bottom part of the Veroma.  

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • Awesome 😋

    Submitted by JayDee_DeeJay on 8. August 2018 - 18:48.

    Awesome 😋

    Login or register to post comments
  • Absolutely amazing! ...

    Submitted by Loz Niesler on 7. July 2017 - 09:02.

    Absolutely amazing!
    Would definitely recommend this recipe. So easy to make and tastes like an apple slice you would buy from a bakery.

    Login or register to post comments
  • Lovely slice. I made mine with stewed apples and...

    Submitted by Hacky040 on 27. June 2017 - 15:59.

    Lovely slice. I made mine with stewed apples and cinnamon.

    Login or register to post comments
  • Fantastic recipe! I used

    Submitted by Sammy27 on 16. July 2016 - 23:56.

    Fantastic recipe! I used Gluten free flour and it worked out perfectly! Family loved it

    Login or register to post comments
  • Apple slice - a super nice recipe....

    Submitted by ronellem on 19. May 2016 - 14:49.

    Apple slice - a super nice recipe.

    I loved the texture of the rich crumbly pastry. To ensure a crisp golden crust, bake for a total of 1hour, the last 15 minutes at 200C.
    Leave to cool in oven to be really crisp and baked through.

    I made the following changes to suit our needs:

    As a guide for a slice tin 26 x 39: double the amount of pastry, but process in two batches.
    If you desire a smooth pastry, add 45 ml cream. Refrigerate before rolling.

    Use less sugar for pastry. (160g for pastry if doubling)
    For the filling, I used 1kg raw Granny Smiths, (chopped not sliced up) ,added 2tsp. cinnamon and 0.5 tsp. cloves mixed with honey to taste.

    Login or register to post comments
  • Beautiful slice. A big hit

    Submitted by van der Ploeg on 3. February 2016 - 16:22.

    Beautiful slice. A big hit with my family. Thanks for sharing. Love

    Login or register to post comments