Mini Apple Pies

Ingredients for 1 servings:

• 125 g butter
• 100 g cream cheese
• 150 g flour
• 1 pinch of salt
• 3 apples, sour
• 75 g sugar
• 75 g brown sugar
• 75 g butter
• 15 g flour
• 40 ml water
• 1 packet of vanilla sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

small apple fritters baked in the mini muffin tin, makes 30 pieces

This recipe is for a mini muffin tin, 5.5 cm in diameter, and makes 30 mini apple pies. For the dough, cream the butter and cream cheese until fluffy, add salt and flour, and knead into a smooth dough. Let it chill in the refrigerator for half an hour. Then divide the dough into 30 portions (12 g per portion) and shape them into balls. Press the balls flat into the cups and shape them using a floured shot glass or wooden pestle. Shape them with your fingers so that the well is lined with dough all the way to the top. The dough shouldn’t be too thick, as it will shrink during baking. For the filling, melt the butter, stir in the flour, top up with water, sugar, and vanilla sugar, and bring to a boil briefly. Peel and core the apples, and cut them into very small pieces. Fill the cups with enough apples to form a small dome. Drizzle about 2 teaspoons of glaze over the apples, trying to completely coat them. The apples will collapse at the edge of the pastry during baking. Bake the mini apple pies for about 25 minutes at 180°C (top/bottom heat). Let them cool briefly in the pan, then remove and let them cool completely.