These apple desserts are shortbread pastries reminiscent of homemade tarts from days gone by, fragrant, crumbly, and with a soft apple core. Simple to prepare and beautiful to present at the table, they are perfect for a wholesome snack even for children or to finish a meal with a touch of sweetness.
I love using Golden apples for their sweet and delicate flavor, but Renette are also perfect if you prefer a more aromatic taste or Fuji if you want a juicier filling.
Scented with cinnamon and very crumbly, the shortbread pastries with oven-braided apples are small gourmet bonbons with a soft apple heart.
They are ideal for the autumn season, and with a few ingredients and a touch of creativity, you can create pastries that are beautiful to look at and delicious to taste, ideal for breakfasts, snacks, and sweet moments even during the upcoming year-end holidays.
I used this mold taken from Amazon → here is the link
I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
Always on the APPLE recipe theme, I leave you some other delicious ideas just below:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 12Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 3/4 cups all-purpose flour
- 1 1/8 cups butter (cold, cubed)
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 lemon (organic grated zest)
- 1 pinch salt
- 4 apples
- 1/4 cup sugar
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/2 lemon (only grated zest)
- 1/2 tablespoon cornstarch (optional, used to thicken the apple filling)
- 1 tablespoon pine nuts (optional)
- 2 tablespoons raisins (optional)
- 1 egg yolk
- as needed milk
Tools
- Parchment Paper
- Baking Pans
- Stand Mixers
- Brushes
Steps
Peel and dice the apples into small cubes.
In a large pan, melt the butter, add the apples, sugar, lemon zest and juice and cinnamon.
Cook over medium heat for about 10-12 minutes, stirring, until they become tender but not mushy.
Add (optional) sifted cornstarch and mix well: it will thicken the juices. Cook for another 2-3 minutes until the mixture is dry but creamy.
Add, if desired, soaked raisins and pine nuts in the last minutes.
Let the mixture cool completely before placing it on the shortbread bases.
FOR THE SHORTBREAD Place the flour in a bowl (or in a mixer) and add the cold butter cut into cubes. Work quickly until a sandy consistency is obtained.
Add powdered sugar, eggs, yolks, salt, and aromas and knead only as long as necessary to form a smooth dough.
Divide the dough into 2 or 3 pieces, wrap them in plastic wrap, and let them rest in the fridge for at least 30 minutes.
Using the specific apple-shaped cookie cutter, prepare the base of the pastry, fill with the sautéed apples and cover with another shortbread shape, cutting or braiding it as per personal choice.
Brush with an egg yolk mixed with a little milk and bake at 347°F in static mode until the braided apple pastries are golden (it will take about 20/25 minutes).
Warm the pastries, dust them with powdered sugar and serve them for a snack, for tea, or for a sweet treat at any time of the day!
Bon appétit and happy cooking! Annalisa
Additional Notes
With these quantities, you get about 12 mini apple-filled shortbread strudels, but it all depends on the mold and the thickness of the shortbread dough.
