Apples in the dough.

Apples in the dough.

Apples in the dough.

Apples in the dough. Apple pie filling.


Apples - 6 pcs.;
Wheat Flour - 200 g;
Curd - 200 g;
Butter - 200 g;
Lemon juice - 1 tbsp. L.;
Sugar - 6 tbsp. L.;
Cinnamon - to taste;
Powdered sugar;
Rum, cognac;

Cooking method:

1. Sift the flour, collect it with a slide, make a groove, add the cheese, salt, chopped butter, and knead a thick homogeneous dough (you can do this with a mixer, then with a few hands).

2. Roll the dough into the film. Put in the refrigerator for 30 minutes.

3. Heat the oven to 200 degrees.

4. Peel the apples. Cut the core. Let it sit for 5 minutes in a small saucepan to which to add the lemon juice.
Take out. Discuss.

5. Ready dough rolled into a rectangular bed on the flour-poured table. Cut into squares corresponding to the size of the apples.

6. Put an apple in the middle of the square from the dough. Sugar inside the apple, mixed with cinnamon (or with the addition of 1 teaspoon of good brandy, rum).

7. Connect the opposite ends of the squares. Lubricate them with beaten egg. Bake the apples in the dough for 30 minutes.

8. Cool before serving. Sprinkle with powdered sugar.

9. If you cook from summer apples, you do not need to let them in. It is enough to sprinkle the peeled apples with lemon juice. Sprinkle with sugar.

Apples in the dough.


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