- flour - 1 1/4 Cups (180 g)
- salt - 1/4 teaspoons
- sugar - 1/2 st. spoons
- unsalted butter - 8 Art. spoons
- Greek yoghurt or sour cream - 1/4 cup
- fresh lemon juice - 2 teaspoons
- iced water - 1/4 cup
- large apples - 2 Pieces (stuffing)
- lemon juice - 1 teaspoon (filling)
- brandy - 1 teaspoon (filling)
- lemon peel - 1/4 Teaspoons (filling)
- sugar - 1/4 Cup (filling)
- flour - 2 teaspoons (filling)
- salt - 1/8 teaspoons (filling)
- cinnamon - 1/2 teaspoons (filling)
- ground nutmeg - 1/8 teaspoons (filling)
- ground fragrant pepper - 1/8 teaspoons (filling)
1. Make the dough. In a bowl, mix the flour, sugar and salt. Cut the butter into pieces and place in another bowl. Put both bowls in the freezer for 1 hour. Take out both bowls from the refrigerator and make a groove in the center of the flour. Add the butter and mix using a dough cutter. While the mixture will not resemble large crumbs. Make another indentation in the center. In a small bowl, whip the sour cream, lemon juice and water, add half of this mixture to the dough. Stir with your fingertips, breaking large lumps. Add the remaining mixture and mix. Do not mix the dough for very long. Cover with a plastic wrap and put in the refrigerator for 1 hour. If you prepare the dough in advance, at this stage it can be frozen for up to one month. On a lightly floured work surface, roll one half of the dough to a thickness of 8 mm. Using a cutter with a diameter of 10 cm, cut out 7 circles from the rolled dough. Lay the circles on a baking sheet lined with parchment, and put in the refrigerator for cooling for about 30 minutes. 2. Peel the apples from the peel and core, cut into cubes 6 mm in size. Stir in the bowl of apples, lemon juice and zest. In a medium bowl, mix the sugar, flour, salt and spices. Mix dry ingredients with apples. Remove the cooled dough from the refrigerator and let stand at room temperature for 2 to 3 minutes. Spread about 1 tablespoon of the filling per half of each round of the dough. Using a brush, grease the edges of the circle with cold water, fold the circle in half, creating a semicircle, and tear the edges. You can make a decorative edge using a fork. Repeat with the remaining dough and filling. Put the patties on the baking sheet again and put in the refrigerator for another 30 minutes. 3. Preheat the oven to 190 degrees. Get the patties from the fridge, make 3 small slits in the dough and lightly grease with whipped yolk. Sprinkle with sugar. 4. Bake cakes until golden brown, about 20 minutes. Ready pies get out of the oven and allow to cool slightly before serving.
Servings: 7-14