Apple-Filled Cookies. These are traditional treats, soft, delicious, and very easy to prepare. The result is rich, fragrant, and filled cookies! So good!!
Yes, you heard right, delicious apple-heart cookies, with an apple filling scented with cinnamon, releasing all the goodness of apples and buttery shortcrust pastry.
Great for breakfast, a snack, or even as a little indulgence in front of the TV, they’re also perfect as a school snack.
The apple-filled cookies are also excellent for accompanying a simple cup of tea.
The preparation of these sweets is very simple and quick, and will give you great satisfaction.
Start with a base of shortcrust pastry which is then enriched with a filling made of apples, cinnamon, and butter.
To make the apple cookies, you can choose the type of apples you like best: Pinova, Royal Gala, Golden, Fuji. If you prefer apples with a more mealy texture, you can use Renette apples or Red Delicious apples.
For a perfect shortcrust pastry, made with butter, sugar, and eggs, which make the dough malleable and easy to roll out.
A small addition of baking powder gives elasticity, which is why I call it Easy and Soft Shortcrust Pastry.
Little masterpieces of tradition that will always make a great impression. So let’s see together how to make them.
Now you just have to read the recipe, let me know if you liked it. Until next time, from your Angie.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 20/25
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 116.75 (Kcal)
- Carbohydrates 17.85 (g) of which sugars 9.22 (g)
- Proteins 1.67 (g)
- Fat 4.68 (g) of which saturated 2.94 (g)of which unsaturated 1.67 (g)
- Fibers 0.62 (g)
- Sodium 58.41 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Apple Pancakes
- 2 cups all-purpose flour
- 7 tbsps butter
- 1 egg
- 1/2 cup sugar
- Half tablespoon baking powder
- Half lemon (zest)
- 1 pinch salt
- 2 apples
- 1 tbsp butter
- 1/4 cup apricot jam (or peach)
- 1 tablespoon sugar
- Half lemon (juice)
- to taste ground cinnamon
- to taste powdered sugar (for dusting)
Tools
- Food Scale
- Parchment Paper
- Rolling Pin
- Biscuit Cutter
- Bowl
- Pan
- Baking Tray
- Plastic Wrap
Steps for Apple-Filled Cookies
Start with the sabbiatura: in a bowl, add sifted flour, sugar, half a packet of baking powder, a pinch of salt, cold butter cut into rough cubes, and grated lemon zest.
Work the mixture until you get a sandy-looking consistency.
Add an egg.
Then start mixing everything.
Knead briefly, just long enough to compact the dough for a perfect shortcrust.
Form a dough ball and wrap it in plastic wrap, place it in the refrigerator to firm up for at least 30 minutes.
Take the apples, peel them, remove the core, and cut them into wedges.
Cut each wedge in half horizontally and dice into small cubes. (Very small).
Place the diced apples in a small pan and drizzle with the juice of half a lemon.
Add a pat of butter and sugar, and place everything over heat.
Cook for 15 minutes over moderate heat, stirring. (Or until the apples have softened).
Then add a sprinkle of cinnamon (if you like).
(The apples should be soft and dry from their liquid).
Then mash them slightly with the tines of a fork.
Let them cool.
Add the peach or apricot jam and mix.
Let the filling rest; it should be nice and cold.
Take the dough and roll it out on a sheet of parchment paper “or on a floured surface,” until you get a sheet about 1/16 inch thick.
Try not to add too much flour.
(Otherwise, the cookies won’t close well).
On half of the shortcrust surface, place 1/2 teaspoon of apple filling, maintaining the right distance between each cookie.
Overlap with another shortcrust pastry and use a round cutter or wheel to make round cookies.
I used a ravioli cutter, but a round cutter or cookie cutter of 2 to 2.5 inches also works.
Press all around the edges to seal the shortcrust.
Place the cookies on a baking tray lined with parchment paper.
Then bake in a preheated fan oven at 356°F for about 12-15 minutes or until the cookies are lightly golden.
“Advice if you use an air fryer. Set the fryer to 320°F and cook for 10 minutes plus another 5 minutes at 356°F. Only when they have cooled, sprinkle with powdered sugar. Take a look anyway.”
Remove the cookies from the oven and let them cool slightly.
A nice sprinkle of powdered sugar.
Then serve.
Enjoy your meal.
Tips
Air fryer cooking. Set the fryer to 320°F and cook for 10 minutes plus another 5 minutes at 356°F. Only when they have cooled, sprinkle with powdered sugar. Take a look anyway.
You can store Cuor di Mela in a biscuit tin or metal box for about 1 week.
You can also freeze them!
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FAQ (Questions and Answers)
Can I use seed oil instead of butter in the shortcrust?
Yes, it will change the flavor, but it is fine to replace 100 grams of butter with 80 grams of seed oil. As for the filling, no, the 15 grams must remain, cooked apples in oil would not be good.
Do I have to use cinnamon?
No, you can do without it.
