24/02/2023
Shortbread with apples
Ingredients:
Flour - 380 g
Butter 82.5% - 150 g
Baking powder - 1 tsp
Sour cream 20% - 150 g
Salt - 0.5 tsp
Sugar - 120 g
Vanilla sugar - 1 tsp
Egg white - 1 pc.
Apples - 500 g
Sugar - 1 tbsp. l.
Butter - 20 g
Cinnamon - 0.5 tsp
Egg yolk - 1 pc.
Cooking:
1. Stuffing. Peel and core apples, cut into small cubes. Heat butter in a frying pan, add apples, sprinkle with sugar and cinnamon. Cook over low heat, stirring occasionally. The filling should become soft, but not mashed. Remove from heat and let cool.
2. Dough. In a mixing bowl, mix flour and baking powder. Grate the chilled butter into the flour on a coarse grater and grind with your hands into a heterogeneous crumb.
3. In a separate bowl, combine sour cream, salt, sugar, vanilla sugar and egg white. Mix well to completely dissolve the sugar.
4. Add liquid ingredients to the crumbs, knead the dough, add more flour if necessary. As soon as all the products are combined into a common lump, the dough is ready. If the dough is kneaded for a long time, then the cookies will turn out to be dense and not crumbly. Wrap the dough in cling film and refrigerate for 30 minutes.
5. Sprinkle the work surface with flour. Remove the dough from the refrigerator, roll out into a layer about 3-4 mm thick. Cut out circles with a diameter of 10 cm from the dough. Gather the scraps of dough into a ball, roll out again into a layer and cut out the remaining circles.
6. Put 1 tbsp on each half. l. apple filling. Cover the filling with the second side of the dough, as if folding in half and press the dough a little along the edge at the fold.
7. Spread the blanks at a small distance from each other on a baking sheet covered with baking paper.
8. Lubricate with yolk, then make shallow cuts.
9. Bake cookies in an oven preheated to 190 degrees for 25-30 minutes, until golden brown.
