One last recipe to say goodbye to autumn before getting into the Christmas spirit, shortcrust pastry biscuits filled with cinnamon-scented apples, excellent for dipping to a morning hot tea for breakfast or as afternoon snack. I used cinnamon, one of the spices I mostly love adding to my desserts, together with the apple they immediately bring me to picture myself on the mountains, in a cabin surrounded by snow while enjoying a strudel sitting outside in the sun. These biscuits remind a lot of strudel and with the apricot jam they are a delight. A small treasure chest of classic shortcrust pastry with a super soft and fragrant filling, excellent if eaten still warm, alternatively warmed up a little in the microwave. The recipe is very simple and it is always a joy to prepare these biscuits, the kitchen will smell like a bakery!
Happy baking!
Recipe
Preparation time 10 minutes + 30 minutes rest
Baking time 15-20 minutes
Servings 10-12 biscuits
Ingredients
SHORTCRUST PASTRY
300 gr of all purpose flour
150 gr of cold butter*
150 gr of sugar
2 eggs
APPLE FILLING
300 gr of pealed apples
2 tbsp of apricot jam
40 gr of sugar
1 tbsp of lemon juice
Cinnamon q.s.
*cut butter into cubes and store in the fridge for 30 minutes before use
Method
FOR THE SHORTCRUST PASTRY
1. Mix, with the help of a mixer, cold butter and sugar to obtain a sandy mixture. Add eggs, yeast, lemon zest and flour, mix until the dough forms a compact ball.
2. Form a flat dough and leave to rest in the refrigerator for 30 minutes covered with cling film
FOR APPLE FILLING
1. Cut the peeled apples into small pieces, add them to a saucepan with sugar and lemon juice. Cook over low heat for about 10-15 minutes
2. When they are soft, remove from the heat, add cinnamon and jam and mix to distribute evenly, leave aside to cool until use
3. Roll out the dough with a rolling pin maintaining a height of about 3mm. Cut some discs with the help of a cookie cutter. Place a teaspoon of apple mixture on a disk and close with a second disk
4. Seal well the biscuits and place them on a baking sheet lined with parchment paper. Bake in fan assisted oven at 180 ° for about 15-20 minutes
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