Apples in Shortcrust Pastry

There are many ways to make baked apples. Try the win-win combination of apples and tender shortcrust pastry.

Cook: 1 hour 50 minutes

Ingredients

Apples – 1 kg
Flour – 250 g + for working with dough
Butter – 150 g
Sour cream – 3 tbsp
Raspberry jam – 1 tbsp
Egg – 1 pc.
Sugar – 50 g
Powdered sugar (or sugar + vanillin) – for sprinkling

Directions

Send flour and butter to a bowl.
Slice the fat with flour with a knife or rub it with your hands.
Add sour cream and sugar.
Knead the dough. Put the finished dough in a cold place for an hour.
Dust the table with flour. Roll out the dough into a layer, like for dumplings, about 4-5 mm thick. Cut the layer into squares about 10×10 cm in size.
Peel the apples, cut them into halves, core them and fill with jam.
Place each stuffed half flat sideways on a square of dough.
Preheat the oven to 200 ° C.
Wrap the apple halves in the dough and glue the ends together. Place the apples in the dough on a baking sheet lined with parchment.
Grease the blanks with a beaten egg. Send the apples in the dough to the hot oven and bake for 25-30 minutes.
The apples in shortcrust pastry are ready!
Sprinkle hot baked apples with sugar with vanilla or powdered sugar.

Bon Appetit!

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