John Myers
Ingredients for 1 servings:
- 175 g butter
- 100 g sugar
- 1 egg(s)
- 300 g flour
- 1 pinch of salt
- 4 apples
- 1 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon powder
- 50 ml water or cloudy apple juice
- n. B. Pudding powder for thickening
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 45 minutes
approx. 35 cookies
Knead the butter, sugar, flour, egg, and salt into a shortcrust pastry and let it rest in the refrigerator, wrapped in cling film, for at least 2 hours. For the filling, peel the apples and cut them into wedges. Bring the wedges to a boil in a saucepan with the sugar, lemon juice, and apple juice/water until they become compote. Thicken the compote with custard powder, if desired. If you like, you can also add some raisins, almond slivers, or something similar, but I personally recommend just adding a teaspoon of cinnamon to the apple compote. Roll out the dough thinly (about 1/2 cm thick), then cut into circles or cut out circles with a diameter of about 8-10 cm. Use your index finger and thumb to form a ring, place a circle of dough on top, and use your other index finger to press the circle down about 1 cm. Fill the resulting hollow with the cooled apple compote, then close the ball and trim off any excess dough. Briefly roll the filled cookie between your palms and place it on a baking sheet with the sealed side down. Pierce a small hole in the top with a toothpick or metal skewer. Bake the cookies at 160°C (320°F) for about 14 minutes. One recipe yields approximately 35 cookies. Because the cookies are filled, they should be baked shortly before Christmas and consumed within 1-2 weeks.
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