Prep 1 hr
Cook 35 mins
These sound yummy! Untried by me, posted for ZWT. Adapted from "Vefa's Kitchen". Note that prep time includes chilling time for the dough.
- 3 1⁄2 cups self-rising flour
- 1 cup butter, chilled and diced
- 4 -5 tablespoons plain Greek yogurt
- butter, for greasing pans
- confectioners' sugar, for dusting
- 4 large baking apples, peeled and coarsely grated
- 2 tablespoons fresh lemon juice
- 4 tablespoons superfine sugar
- 1⁄2 teaspoon ground cinnamon, plus extra for dusting
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon nutmeg, freshly grated
- 1 cup walnuts, coarsely chopped
- Sift the flour into a large mixing bowl. Cut in the diced butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Lightly stir in the yogurt, mixing until the dough just begins to come together (it should feel crumbly). Don't knead the dough, just gather all the crumbs and press them into a ball with your hands.
- Cover and chill for 30 minutes.
- While dough is chilling, put the apples, lemon juice and superfine sugar in a small pan over low heat. Cook, stirring constantly, until all the liquid has evaporated. Remove from the heat and stir in all the remaining filling ingredients (spices and walnuts).
- Preheat the oven to 350 deg. F. Grease two large baking sheets with butter.
- Divide the dough into 30 pieces. Roll each piece into a ball, then press your thumb into the ball to form a large hollow. Spoon the filling mixture into the hollows and press dough around it to seal it inches.
- Very gently press the filled cookies down to flatten them out a bit, but not so much that your filling leaks out. Place the balls on the baking sheets, seam side down, and bake them for about 35 minutes, or until lightly golden.
- Remove cookies from oven. Sift confectioners sugar and cinnamon over warm cookies, then allow to cool.
- Cookies keep for about 3 days at room temperature, or they can be frozen for several months.
I've had these several times at various homes, but had never made them myself. Very glad I followed your recipe as the instructions were excellent. These do taste very much like apple pie. Enclosing the apple filling is the hardest (and messiest) part. What worked best for me was to pat out the dough - rather like a burger patty or round spoon in the filling, pinch shut and then reshape into a ball, very gently. Thanks.
Little mini apple pies. Just heavenly! These were a lot of work but after I figured out how to work the dough the process went a lot quicker. My apples took a long time to cook, the liquid seemed like it was never going to cook off. I might try a slightly higher temp next time. Just for personal flavor preferences I will also cut back a bit on the cloves. Overall these were a great little treat and I will be making these again for company.
Wow, what a unique cookie! I used strained regular yogurt instead of Greek, which worked out fine, and I goofed and put the cinnamon in the filling mix before heating. No matter; the flavor was still delicious. Cooking down the liquid took a bit longer than I expected. Like evelyn/athens I found patting the dough into little rounds then "pursing" the dough around the filling was the easiest way to go. DH really enjoyed these, and while I was less enthusiastic I still managed to put a few away LOL. Thanks for posting! Made for ZWT 6 Zingo.