Apples in dough
3 servings
90 minutes
The key to success is a firm, juicy, crisp apple, preferably autumn and late autumn varieties that retain their properties for a long time. The easiest way is to go to the store and find Granny Smith apples, they usually do not fail in such recipes.
1
In a blender, mix corn flour and 100 grams of cold butter until crumbly.
- Corn flour: 50 g
- Butter: 100 g
2
Add a chicken egg, a pinch of salt, and lemon juice. Gradually pour in cold milk and knead the dough by hand.
- Chicken egg: 1 piece
- Salt: pinch
- Lemon juice: 1 tablespoon
- Milk: 100 ml
3
Form a ball from the dough, wrap it in film, and place it in the freezer for 15-20 minutes.
4
Peel the apples, remove the core. Discard the peel and core, but keep the stems for decoration.
- Apple: 3 pieces
5
In a deep bowl, mix sugar with cinnamon and coat the apples in this mixture.
- Brown sugar: 80 g
- Cinnamon: 10 g
6
Chop the nuts with a knife not too finely. Rinse the raisins and mix them with the nuts.
- Walnuts: 50 g
- Raisin: 50 g
7
Divide the dough into three parts, roll each into a thin round sheet, trim it with a knife, and set aside the scraps for decoration.
8
Place an apple in the center of the dough circle, fill the core with nuts and raisins, and drizzle with a teaspoon of honey.
- Apple: 3 pieces
- Walnuts: 50 g
- Raisin: 50 g
- Honey: 3 teaspoons
9
Wrap the apple in dough, gathering it in folds around. Wrap the other apples in the same way.
10
Cut out leaves from dough scraps and decorate the apples on top with them. Insert stems into them.
11
Brush the apples with egg yolk and place them in an oven preheated to 180 degrees for 35 minutes.
- Egg yolk: 1 piece