Recycling leftovers de luxe - the pyre

Ever since I was a child, I've been very happy when I have leftover Striezel or brioche - but sometimes I even buy a braided bun especially because the smell of cinnamon and apples in combination with fluffy layers of dough simply makes for an irresistible mixture.

Apples are the carters that transport us unscathed from one season to the next (perhaps less loved at first glance). They do their best to keep us happy. In my case, they succeed too.

As soon as they are in play, the winter spice is not far away and I am already reconciled to the shortening days, increasing gloom and decreasing temperatures - even more, they bring the joy of this time with them.

When it comes to recycling leftovers, this is immediately ennobled by her involvement. In my case, it is as described above: I plan for leftover utilization when shopping and hope for leftovers - as early as the food procurement stage.

But let's not waste any time and conjure up the delicacy with the not-so-romantic name full of joy. All that's missing is the right soundtrack (the starting point for my listening this time is Billie Eilish's BIRDS OF A FEATHER), apron (for me: blue print from Koó) and, for those who value it, the right shade of lipstick (for me today: Rossy, Trinny London).

... and this is how it works

approx. 500g Striezel (or whatever)
4 eggs
½ l milk
80g sugar
vanilla sugar
5 apples
Cinnamon, sugar for sprinkling, butter for the pan

🍎 Brush a baking dish with butter

🍎 Mix the eggs, sugar, vanilla sugar and milk to make canary milk

🍎 Slice the apples and refine with cinnamon

🍎 Cut the Striezel into thin slices, soak piece by piece in the milk mixture and line the base of the pan

🍎 Put a layer of apples on top, then another layer of Striezel and so on

🍎 Finish with a layer of Striezel, pour over the remaining canary milk and place in the oven at 190 degrees (top/bottom heat) for approx. 45 minutes

And then just enjoy...