Baked Apple Rings (or also called Baked "Apfelspalten" in German) is a nostalgic Austrian & German pastry that can be served as a main dish as well as for dessert. It is one of the favorite childhood foods of every Austrian!
The recipe is quite simple: apples are peeled and marinated in a little lemon juice. If you want, add some cinnamon, sugar or rum. Then you dip the apples in a batter similar to pancake batter and fry them in oil. Before serving, the apple rings are sprinkled with powdered sugar.
The apple slices can be served as a dessert or as a main dish. Then the recipe is enough for about 4 people. The batter can also be used for pear, apricot, peach wedges or prunes!
The batter can be made with milk or also with white wine and beer.
If you separate the eggs, beat the egg whites and then fold them in, the dough becomes particularly fluffy. If this is too much work for you, you can do it without beating the egg whites ;). The dough is then not quite as voluminous, but tastes just as good.
I have also tried to make apple wedges with unpeeled apples, because that tastes better to me. If you leave the peel on, it also works, but the dough doesn't stick to the peel quite as well.
Which apples for Baked Apple Rings
For 6-8 servings of Baked Apple Rings you need about 1 kilogram (~ 2.2 lbs) of tart apples.
Before dipping the apples into the batter, peel, core and cut them into rings about 1 cm (~½ inch) thick.
The coring of the apples is best done with an apple corer. But it also works with a pointed knife (see video).
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Here is a short video tutorial: In this video you can see the most important steps for the Baked Apple Rings briefly summarized. You can find more videos like this on the
Freezing & shelf life
Baked Apple Rings are not good for freezing, nor are they particularly good for reheating. Once the Apple Rings are baked, they should be served fresh and still warm. The leftovers can be eaten cold on the same day, but the dough quickly becomes soft and mushy. So it is best to always eat them fresh!
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Baked Apple Rings (Apfelspalten)
For the batter
- 125 g all purpose flour
- 10 g granulated sugar
- 20 g neutral oil e.g. rapeseed or canola
- 125 ml milk alternatively beer or white wine
- 1 egg yolk
- 1 egg white
- 1 pinch of salt
For the apples
- 1 kg tart apples
- 50 g sugar
- 1 pinch ground cinnamon optional
- 2 tablespoons rum optional
- 1 lemon juice
- 1 l neutral oil e.g. rapeseed or canola, also possible with clarified butter
- powdered sugar for serving
Prepare the apples
- Peel, core and cut apples into finger-thick slices.
- Marinade with lemon juice, cinnamon, sugar and rum. Cover and let rest while you prepare the batter.
Mix the batter
- Mix all ingredients except egg whites.
- Beat the egg whites until stiff. Fold into the batter by hand (without a mixer). That is, gently mix into the rest of the batter, and don't mix too quickly or vigorously to maintain volume (and fluffiness).
- The batter will also work without beaten egg whites. In that case, just add the whole egg to the dough and mix. However, then the dough will not be quite as voluminous and fluffy.
Bake the apple slices
- Heat the oil in a saucepan. The fat is hot enough when it starts to sizzle as soon as you put a drop of water or the handle of a wooden spoon into it.I also recommend opening a window and turning the steam vent to full blast, the smell from baking can be very intense. 😉
- Dip apples into the baking batter with a fork, grilling tongs or similar. Drain briefly and bake in the fat until crisp.
- Place on a rack or kitchen paper to drain the fat.
- Sprinkle with powdered sugar and serve when still warm. Mahlzeit!
(c) by Angelika Kreitner-Beretits / Vienna Sunday KitchenJuli 5, 2023 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
The batter can also be used for pear, apricot, peach wedges or prunes!