These apple treats are shortcrust pastries reminiscent of the homemade mini pies of the past, aromatic, crumbly, with a soft apple heart. Easy to prepare and beautiful to serve, they are perfect for a wholesome snack even for children or to end a meal with a touch of sweetness.
I love using Golden apples for their sweet and delicate flavor, but Renette are perfect if you prefer a more aromatic taste or Fuji if you want a juicier filling.
Scented with cinnamon and very crumbly, the shortcrust pastries with braided baked apples are small gourmet bonbons with a soft apple heart.
They are ideal for the fall season, and with a few ingredients and a pinch of creativity, you can make pastries that are beautiful to look at and delightful to taste, perfect for breakfasts, snacks, and sweet moments even during the upcoming end-of-year holidays.
I used this mold purchased on Amazon → here is the link
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I have opened a channel of recipes free and open to everyone on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Always on the THEME of apple recipes, here are some more delicious ideas just below:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz all-purpose flour
- 1 cup butter (cold and diced)
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 lemon (grated organic zest)
- 1 pinch salt
- 4 apples
- 1/4 cup sugar
- 2 tbsps butter
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1/2 lemon (only grated zest)
- 1/2 tablespoon cornstarch (optional and serves to thicken the apple filling)
- 1 tablespoon pine nuts (optional)
- 2 tablespoons raisins (optional)
- 1 egg yolk
- as needed milk
Tools
- Parchment paper
- Baking trays
- 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) the sifted cornstarch and mix well: it will help thicken the juices. Cook for another 2-3 minutes until the mixture is dry but creamy.
Mix in soaked raisins and pine nuts in the last minutes if desired.
Let cool completely before placing it on the shortcrust bases.
FOR THE SHORTCRUST Place the flour in a bowl (or mixer) and add the cold diced butter. Work quickly until you get a sandy mixture.
Add powdered sugar, eggs, yolks, salt, and aromas and knead just enough 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.
With the apple-shaped cookie cutter, prepare the base of the treat, fill with the sautéed apples, and cover with another shortcrust shape, cutting or braiding it to your liking.
Brush with an egg yolk mixed with a little milk and bake at 347°F (175°C) in static mode until golden brown braided apple pastries(about 20/25 minutes will be needed).
Let the pastries warm, sprinkle with powdered sugar, and serve for a snack, with tea, or for a sweet treat at any time of the day!
Enjoy your meal and happy cooking! Annalisa
Side Notes
With these quantities, you get about 12 mini shortcrust apple strudels, but it all depends on the mold and the thickness of the shortcrust.
