2 pies ø 4.5 inch or 1 bigger ø 10 inch

Base:

• 2/3 cup softened butter
• 7 tablespoons icing sugar
• 1 egg
• 2 cups + 1-2 tablespoons all purpose flour

Filling:

• 3 large apples (I used Granny Smith)
• ½ cup dark brown sugar
• 1 tablespoon corn starch
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground all spice

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: peel and core apples. Slice thinly. Place all ingredients in a bowl and mix together. Let stand for 30 minutes.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle pan size. Fill pan/s with prepared pastry and press to place properly. Pour the filling mixture over pastry base and smooth evenly. Re-roll remaining pastry and cut off shapes to cover the top. You can cut strips to make lattice or cut off small apples (like I did) or other shape as desired. Do some small holes in top cover to let the steam go out.  Place pies in the fridge until the oven is heated.

Bake at 350°F for 45 minutes (until filling stops to bubble). Cool after baking on a wire rack.

about 20 pieces

Ingredients:

• 150 ml whipping cream
• 200 g dark chocolate (I used Belgian 72%)
• 1 teaspoon cinnamon
• 2 tablespoons finely chopped freeze-dried apples

Caramel glaze:

• 5 tablespoons dark brown sugar (muscovado)
• 2 tablespoons butter
• 5 tablespoons whipping cream

Place the cream and cinnamon in a small saucepan and bring to the boil. Remove from the heat and stir in dark chocolate cut roughly. Set aside for 5 minutes. Mix together until the mixture is smooth. Mix in the chopped apples. Set aside to cool for 30 minutes. Line a baking tray with baking parchment. Take the small portion (walnut size) with a teaspoon and place onto the baking tray. Chill in the fridge for 30 minutes. Remove from the fridge and shape each portion into regular ball. Chill in the fridge for next 30 minutes.

Glaze: in a small sauce pan place the butter and brown sugar. Heat slowly until they melt. Add whipping cream, mix together. Bring to the boil. Boil few minutes until slightly thickens. Remove from the heat. Take truffles out the fridge. Deep each in caramel glaze. You may sprinkle with some sprinkles. Chill for few minutes in the fridge. Store in fridge.

about 30 pieces

Ingredients for the base:

• ½  cup softened butter
• 8 tablespoons icing sugar
• 1 egg
• pinch of salt
• pinch of baking powder
• 1 ¾  (270 g) cups all purpose flour
• ¾ cup (75 g) desiccated coconut

Filling:

• 6-8 apricots (fresh or frozen)
• 2 apples
• seeds of 1 vanilla been
• ½ cup (100 g) dark brown sugar
• 2 teaspoons lemon zest
• 2 tablespoons Bourbon
• 1 teaspoon fresh chopped thyme (optional)

Topping:

• 1 egg
• 1 tablespoon milk

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, salt and baking powder, mix together. Add coconut. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: wash fruits and peel apples. Chop into small pieces. Place to the frying pan along with sugar, vanilla seeds, lemon zest and thyme. Heat over medium heat for about 8-10 minutes until the mixture is jam like. Add Bourbon, cook one more minute. Remove from the heat and cool.

Place the cooled pastry on a lightly floured surface and divide into half. Roll out one piece into 1/5 inch (4-5 mm) thick sheet. Cut out circles with cookie cutter 2 3/5 inch (6.5 cm) in diameter. Line the mini muffin pan holes with one circle each (covering bottom and sides). Fill with the filling to ¾ of the height. Roll out the remaining pastry into 1/5 inch (4-5 mm) thick. Cut out circles 2 inch/5 cm in diameter. Make egg wash whisking together egg and milk. Brush the edges of each smaller circle and cover each cup with one circle. Make as much circles (bigger and smaller) as the pastry and filling last. Brush the top of each cup with remaining egg wash and make with knife a small cross shaped indentation.

Bake at 350°F/180°C for 20 minutes (until the pastry is golden). Cool after baking in pan then unmould.

spring pan ø 8 inch or 3 sandwich pans ø 8 inch

 Sponge:

• 6 eggs (yolks and whites separated)
• 1 cup + 2 tablespoons sugar
• ¾ cup finely ground walnuts
• ¾ cup corn starch

Filling:

• 350 g apples
• 5 tablespoons sugar
• juice of ½ lemon
• 1 teaspoon cinnamon
• 2 tablespoons corn starch
• 500 ml whipping cream
• 7 tablespoons icing sugar
• 1 teaspoon gelatine

Caramel sauce:

• 3 tablespoons dark brown sugar
• 1 tablespoon liquid glucose
• 5 tablespoons whipping cream

Preheat oven to 350°F. Line pans with parchment paper, do not grease them.

Sponge: In a bowl of a stand mixer beat egg whites until soft peaks. Gradually add sugar and beat until stiff and glossy. On the lower speed add egg yolks, one tablespoon at the time. In separated bowl mix together walnuts and corn starch. Stop the mixer and gradually add dry ingredients mixing gently with rubber spatula (do not use mixer!). Spoon the mixture evenly into prepared pans or to one spring pan. Bake for 25 minutes. Cool in pans.

Filling: wash and peel apples. Cut into smaller pieces (not very small). Place in a sauce pan along with sugar, cinnamon and lemon juice. Cook until apples are tender. Add corn starch and cook for further 5 minutes. Remove from the heat and set aside to cool.

Place gelatine in a small bowl and cover with water. Leave for 5 minutes. Melt in a double boiler or microwave. Beat the whipping cream with icing sugar until stiff. Add liquid gelatine and beat  for 10 seconds.

Remove cooled sponges from pans. One big sponge (if you used spring pan) cut horizontally into three layers. Place the first sponge layer on a plate. Spread the half of apple mixture on. Spread 4 tablespoons whipped cream over the apples and cover with second sponge layer. Repeat spreading with apples and cream and cover with third sponge layer. Spread remaining whipped cream on the top and sides of the cake.

Make caramel sauce: place All ingredients in a small sauce pan and heat until sugar dissolves. Cook few minutes until smooth and thick sauce. Pour the sauce over the top of cake and let it drip down on sides.

12-14 pieces

Ingredients for the base:

• 2/3 cup softened butter
• 7 tablespoons icing sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2  cups all purpose flour

Filling:

• 2-3 apples peeled and sliced
• 5 tablespoons dark brown sugar
• 1-2 teaspoons cinnamon

Topping:

• 1 egg yolk
• 1 tablespoon milk
• 1 tablespoons granulated sugar

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Divide into half. Cut the first part of pastry into squares 3 x 3 inch (8 x 8 cm) each. Place apple slices onto and sprinkle with sugar mixed with cinnamon. Cut the remaining pastry into strips 3 inch (8 cm) long and 1/3 inch (0.8 cm) wide. Arrange the strips on the apples making lattice pattern. Press the ends with a fork to seal the top and bottom together. You may also damp them with cold water or egg white to stick better.

Beat the egg yolk with milk in a small bowl and brush the top of the pastry (strips) with. Sprinkle with granulated sugar. Place the sheet in the fridge until the oven is heated.

Bake for about 20 minutes (until the pastry is golden brown and the filling is bubbling). Cool after baking on a wire rack.