Thank you Zsuzsa 🙂 After much searching, I finally found a pastry recipe similar to my mother’s for the pastry.
Personally, I prefere spy apples when available or granny apples, but the red delisious will do as well. To clarify it for readers, the apples are to be grated into strips similar to julliened rather than finely grated. I squeeze a little lemon onto the grated apples to keep them from turning brown, although they will do so anyway from the cinammon.
The grated apples are spread evenly over the pastry and crushed walnuts.
After cooling, cut into even squares and sprinkle with the baker’s sugar and serve.
My family and guests love these apple squares, so I always bake enough for take-home snacks
Cheers 🙂
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