Very easy however a little time consuming treat. Two pieces of pastry and apple filling in between. If you want to make them quicker shape the upper pastry as a square as well and make a small hole in the middle. I cut it into strips and arranged in lattice pattern. It please the eye and that’s it. But does not the look really mean a lot? And the taste is absolutely trusted – thanks to apples. Enjoy!
Ingredients for the base:
- 2/3 cup softened butter
- 7 tablespoons icing sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2-3 apples peeled and sliced
- 5 tablespoons dark brown sugar
- 1-2 teaspoons cinnamon
- 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.
Tags: apple, cinnamon.