Apple and pickled raisin envelopes
8 servings
120 minutes
Apple and pickled raisin envelopes are a charming treat with deep roots in American home cooking. The crispy dough, carefully made with lard and butter, holds a juicy filling of green and red apples complemented by aromatic raisins soaked in dry cider. Cloves bring warm, spicy notes while cane sugar enhances the natural sweetness of the fruits. Semolina gently retains the juice, preventing the dough from becoming soggy. Baked to a golden crust, the envelopes make an ideal dessert for tea or coffee, especially in the fall and winter seasons. They can be served hot with a scoop of vanilla ice cream or chilled—the flavor remains unmatched.
1
Soak the raisins in cider overnight.
- Raisin: 75 g
- Dry cider: 125 ml
2
Leave the butter and lard at room temperature to soften.
- Lard: 75 g
- Butter: 75 g
3
Sift flour and a pinch of salt into a large bowl, holding the sieve as high as possible to aerate the flour. Add lard and butter. Mix the mixture with a knife. When it resembles an even crumb, start rubbing the fat into the flour with your fingers, occasionally lifting the flour mixture above the bowl and letting it fall.
- Wheat flour: 350 g
- Water: to taste
4
Then sprinkle the dough with about a tablespoon of cold water, mix again with a knife using cutting motions. After that, knead the dough by hand until smooth, adding a little water if necessary, until it stops sticking and forms a ball. Transfer the dough to a bag and refrigerate for 30 minutes.
5
Preheat the oven to 200 degrees.
6
Take the dough out of the fridge and divide it into 4 parts. Dust the work surface with flour and roll each piece of dough into rectangles about 25.5x13 cm. Cut each in half. Without peeling the apples, cut them into small cubes (about 1 cm). Evenly sprinkle each square of dough with semolina, place 2 tablespoons of chopped apples, 2 cloves, and sprinkle with 2 teaspoons of sugar and raisins. Lightly beat the egg white and brush the edges of the dough. Pinch in several places.
- Wheat flour: 350 g
- Green apples: 225 g
- Red apples: 110 g
- Semolina: 8 teaspoons
- Carnation: 16 pieces
- Cane sugar: 60 g
- Egg white: 1 piece
7
Using a spatula to help yourself, place the envelopes in the form so that they fit tightly against each other. If you have leftover filling, carefully open the envelopes and arrange the fruits inside. You can then either pinch the edges again or leave them open. Brush the top with the remaining egg white and sprinkle with sugar.
- Egg white: 1 piece
- Cane sugar: 60 g
8
Bake for about 50 minutes until golden brown.