This kiwi tunnel dessert has a very pleasant taste, light and very delicious fruity sweetness. The dough is simple crumbly pasta, and the filling is a combination of apples and kiwis. It's like a fruit pie baked in the form of a deer ridge.
You can make it even more flashy by putting a whole kiwi in the middle, because you can get better results when you cut.
Ingredients for the dough:
25 ounces flour
10 ounces butter
8 ounces brown cane sugar
1/2 thu. baking powder
10g vanilla sugar
1 tbsp sour cream
Juice of 1/2 lemon+grated zest (organic)
pinch of salt
For the filling:
60 dkg kiwi
50 ounces apples
10 ounces brown cane sugar
2 tbsp semolina
2 ounces butter
Grated zest of 1/2 lemon (organic)
1 packet vanilla sugar
Sift the flour through the baking powder, add the sugar, vanilla sugar, butter, eggs, grated lemon zest and juice, pinch of salt and a spoonful of sour cream and knead the whole thing.
Once the dough has been assembled, put it in the fridge until the filling is ready.
For the filling, peel the kiwi and apples. Chop the kiwi juice, grate the apples and squeeze the juice well so as not to soak the dough, then mix the two. Add the sugar, vanilla sugar, grated zest of lemon and semolina. Add the butter cold to the filling, sliced into small chips.
Remove the dough from the fridge, stretch out two-thirds of it, place it on the ridge and press it in, then smooth the filling evenly.
Stretch the remaining dough to the same to overlap the top of the ridge shape. We put it on it, press it well on the edges.
Place in a preheated oven and bake over a medium heat (190 degrees for a gas oven) for 25-30 minutes.
Once cooked, turn off the oven and leave to cool. Once it's lukewarm, put it on a platter, but leave the ridge shape on it, so that by the time it cools completely, the dough will be very soft and won't break. It can be sliced nicely, sprinkled with a little icing sugar, served with fresh kiwi pieces.