Cookies with apple filling.

250 g flour
butter 100g
sugar 100 g
7 g baking powder
chicken eggs 1 pc.
1 pinch of salt
1 tablespoon lemon zest
Apples 3 pcs.
raisins 2 tablespoons

Butter room temperature with sugar until fluffy. Enter an egg, salt and low-speed electric mixer to whip about 1 minute.

Sift flour with baking powder and pour in the oil-egg mixture. Add zest and hands quickly knead the dough. Roll it into a ball, wrap in foil and put into the refrigerator for 30 minutes.

From apples (you need small dessert apples!) Remove the core, peel and cut into rings, but not too thin. Raisins dunk.

In a frying pan melt 1.5-2 tablespoons butter, add a teaspoon of sugar and a teaspoon of cinnamon and mix. Put in a pan, apples, slightly simmered. If necessary, add one tablespoon of water. Raisins overcome.

Take a piece of dough, roll it into a ball, flatten the ball into a pancake the size of a little more than a circle of apple. In the middle of the dough to put an apple in the middle of a apple – raisins.

Take the other piece of dough, but a little smaller than the first, and roll it into a ball, then in the cake, cover with a circle of them apple. The edges of the bottom cake to fold up, firmly press the top cake and cookie form. In the middle of the upper part of making an incision to allow steam to escape. Baking tray lay a parchment, put on his cookies at a small distance from each other – when baking it will increase in size. Bake in preheated oven to 160-170 degrees for 15-20 minutes. The larger the cookies, the more time is required.

The finished cookies cool. Optionally, you can sprinkle the cookies with powdered sugar.


Bon Appetit!

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