Apple dumplings | Recipes El Comidista EL PAÍS



These apple cinnamon patties are very easy, they are assembled in a moment and cooked in the oven (you can use the other tray to cook something else, and thus optimize electricity consumption). They are perfect to fill the house with a homely aroma and drink with a good coffee or infusion in a winter after-dinner. To make them you only need to have a dough cutter of nine or 10 centimeters; If you don’t have it, you can always use a glass – plastic if there are children or clumsy hands involved – with a thin edge and a similar measure.

If you’re in the mood to do it, a good homemade shortcrust pastry makes all the difference. We also give you that recipe, although it is not mandatory to make the dough for the empanaditas at home: you can use a purchased one, which will get you out of trouble with dignity without us pointing a finger at you for your lack of diligence (but one that has real butter, please). The dough that you see in the photo owes its toasted color to the fact that I have used whole wheat flour.

The filling has chopped apple, which you can put with or without the skin, sugar, cinnamon, a little butter and some delicious raisins, which will fit the apple like a glove. This filling is partially precooked in a skillet so that it does not reduce excessively when baking the patties, which would leave an ugly hole inside.

Difficulty

The one to cut the shortcrust pastry and form the patties. If that’s difficult …

Ingredients

For 9-10 patties

Homemade shortcrust dough

  • 325 g plain white flour (or whole wheat)
  • 120 g of cold butter in cubes
  • 30 g of cold Iberian lard
  • 75g cold water
  • 1 pinch of salt

Apple filling

  • 2 medium apples
  • 50g sugar
  • 30g butter
  • Juice of half a lemon
  • ½ tsp. ground cinnamon
  • 1 pinch of nutmeg grated at the moment
  • 1 handful of sultanas raisins

Finish

  • 1 beaten egg
  • A little more sugar

Preparation

  1. For the homemade shortcrust pastry, weigh all the ingredients on the scale and put the flour with the salt and butter and the cold butter in cubes in a bowl. Rub the butter and lard with the flour between your fingertips until you get a sandy mixture (it can also be done in a robot).

  2. Add cold water and knead to homogenize the mixture, but without overdoing it. Again, this can be done in a robot, until the mass coalesces. Make a cake with the dough, wrap it in plastic and let it rest for an hour in the fridge.

  3. For the apple filling, peel the apples -or not, to taste- and cut them into small pieces. Drizzle the cut apple with the lemon juice.

  4. Melt the butter in a skillet over low heat and add the apples together with the sugar, cinnamon, nutmeg and the rest of the lemon juice. Cook the apple, turning it around, until it begins to soften and has reduced slightly. Turn off the heat and add the raisins. Let cool completely.

  5. To assemble the patties, if you use the homemade shortcrust pastry, remove the pastry from the refrigerator, flour the table and roll it out to a thickness of about two mm. If you use purchased dough, it is probably not necessary to make it thinner than what is already there.

  6. With a pasta cutter or a glass of about 9 cm in diameter, cut circles of dough in even numbers, half for the bottoms and half for the lids. Leftover dough can be stretched again to cut more circles.

  7. Take a heaping tablespoon of cold filling and put it in the center of a circle of dough, leaving about a cm on the edge without covering the filling to be able to seal the empanadita; make two cuts in another circle for the lid, as seen in the photo, lightly wet the edge of the base dough with water and glue the lid on top, pressing the edge to seal it.

  8. Crush the edge of the empanadita with a fork around the perimeter, to seal well. Proceed in the same way until all the dough is finished. At this point, the patties can be frozen and then baked from frozen.

  9. Heat the oven to 180 ° C. Brush the patties with beaten egg and sprinkle with some additional sugar. Cook on a tray in the lower third of the oven for about 25 minutes, until bubbly and golden brown.

If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef’s Ombudsman by sending an email to [email protected]


elcomidista.elpais.com

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George Holan

George Holan is chief editor at Plainsmen Post and has articles published in many notable publications in the last decade.

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