prepare apples
Add water to the pot. Add lemon juice, cinnamon stick and sugar. Peel the apples, remove the core and add them to the pot.
Small apple pies based on grandma's recipe
Mürbteig
375g
flour
250g
butter
120g
icing sugar
1 small package
vanilla sugar
1 pinch
salt
1
egg yolk
20g
cream
Äpfel Zubereitung und Füllung
100g
marzipan
50g
almond flakes
50g
apricot jam
1
egg-white
60g
icing sugar
1 tablespoon of
lemon juice
1
cinnamon stick
1 tablespoon of
crystal sugar
300ml
water
500g
kleine apples 10 pieces
100g
1 piece
energy
1156 kJ
2206 kJ
276 kcal
526 kcal
fat
14 g
27 g
saturated_fat
7.5 g
14 g
carbs
33 g
63 g
sugars
18 g
35 g
protein
3.6 g
6.9 g
salt
0 g
0 g
Small apple pies based on grandma's recipe
description & times
If grandma wanted to give us a special treat, she gave us apples in her dressing gown. It was usually a sweet main course. Beforehand there was vegetable soup, which was a simple vegetarian delight. I really like this recipe because it's a wonderful way to prepare even the small apples from my garden that I almost neglect when harvesting. The apples should be as tart as possible. They are pre-cooked briefly because they would not cook completely when baked. I like to fill them with a piece of marzipan, but if you don't like that, you can also fill them with chopped nuts, mixed with raisins and some jam, which is what my grandma used to do. Marzipan was just too expensive. Choose small apples; the larger the fruit, the less you can wrap the dough around. These little apple pies smell so wonderful when you take them out of the oven and they taste best fresh and warm.
Die Apfelschalen können ebenfalls in den Topf gegeben werden, so bekommst du nach dem Kochen einen feinen Apfeltee.
cook the apples
Bring the apples to the boil, let them steep for five minutes, strain immediately and cool. Be careful not to cook the fruit too soft
prepare the pastry
Quickly crumble the flour with the chopped cold butter. Add egg yolks, cream, sugar and salt and knead everything into a smooth shortcrust pastry.
cool the pastry
Wrap the dough in foil and let it rest in the refrigerator for thirty minutes.
fill the apples
Heat oven to 160°C fan oven. Form small balls out of the marzipan and fill the apples in the middle with them.
Sprinkle apples with flaked almonds
Bring the jam to the boil in a pot. Brush the apples all over and sprinkle with flaked almonds.
cut the pastry in squares
Roll out the shortcrust pastry seven to eight millimeters thick. Cut squares depending on the size of the apples. Spread the middle with jam and sprinkle with flaked almonds.
Wrap apples with shortcrust pastry
Place the apples in the middle of the square, fold the corners up over the fruit, press the edges together.
Place on baking sheet
Place the pastry on a prepared baking tray lined with baking paper. Brush with egg wash and decorate with small shortcrust pastry flowers.
Sprinkle with powdered sugar
The apples in the dressing gown are baked on the lower rack until golden brown for about thirty minutes. Then take it out of the oven and sprinkle it with powdered sugar while it is still hot.
Serve the apple pies with vanilla sauce
The apple pies taste best warm. I serve it with vanilla sauce and sprinkle it with a little cinnamon.
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