Apfelschlangel... a buttery, soft and crumbly layer of short-crust pastry wrapped around tangy sweet cinnamon-spiced apples. A childhood favourite of mine and another recipe from home. Unlike its very famous and well-known cousin, the APFELSTRUDEL, the 'Apfelschlangel' is mostly known by us Austrians, and our German neighbours, I guess. The word 'Schlangel', also known as 'Schlangl' or 'Schlangerl' comes either from the word 'Schlange' = snake or queue, or 'schlängeln' = the wriggling, coiling movement of a snake or river, but both describing the long-stretched shape of the pie.
I think it looks so pretty (and Austrian) and seems quite elaborate, but is actually relatively quick to make. It is delicious served warm out of the oven, warmed in the microwave for a few seconds, but also at room temperature. Like with all things apple cake, it goes well with whipped cream or vanilla ice cream on the side, but we like it just on its own, sprinkled with a little icing sugar. It is so full of flavour and texture, cinnamon-sweet, tangy and fresh, it really needs nothing on the side.