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Print Recipe
Shortbread Buns with Apples Recipe
Just shortbread, just cookies, no yeast..., but with the addition of fresh apples of the autumn harvest. Fragrant and delicious buns for tea.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. About apples: the weight of the finished product, because apples of different sizes give different amounts of waste. On average, the third part of the peel and core. Peel the apples. Cut into slices. Put out together with 50 g of sugar and 1 tbsp oil (of the total).
    About apples: the weight of the finished product, because apples of different sizes give different amounts of waste. On average, the third part of the peel and core. Peel the apples. Cut into slices. Put out together with 50 g of sugar and 1 tbsp oil (of the total).
  2. Stir while stewing. From the moment of boiling, the first five minutes on high heat and with the lid closed. Then make the fire medium and do not cover with a lid. For 20 minutes apples have become soft. The liquid evaporated almost all. The kind that has remained-merged. We need mashed potatoes. Chop the apples with a blender. The result is a gentle and lush mass.
    Stir while stewing. From the moment of boiling, the first five minutes on high heat and with the lid closed.
Then make the fire medium and do not cover with a lid.
For 20 minutes apples have become soft. The liquid evaporated almost all. The kind that has remained-merged. We need mashed potatoes.
Chop the apples with a blender.
The result is a gentle and lush mass.
  3. While the apples stew, you can do the dough. All products at room temperature, and the oil is even closer to the warmth of the hold, to make it the consistency of thick cream. Beat the egg with a pinch of salt and the remaining sugar. Add sour cream and starch. Mix thoroughly.
    While the apples stew, you can do the dough.
All products at room temperature, and the oil is even closer to the warmth of the hold, to make it the consistency of thick cream.
Beat the egg with a pinch of salt and the remaining sugar.
Add sour cream and starch.
Mix thoroughly.
  4. Add frozen applesauce, butter, mix. Add the flour, knead the dough cutting movements with the spatula.
    Add frozen applesauce, butter, mix.
Add the flour, knead the dough cutting movements with the spatula.
  5. When all the ingredients are combined into the dough, knead it with your hands. Roll into a bun or roller, wrap in a bag or film. Put in the refrigerator for 1 hour.
    When all the ingredients are combined into the dough, knead it with your hands. Roll into a bun or roller, wrap in a bag or film. Put in the refrigerator for 1 hour.
  6. After an hour, take half of the dough from the refrigerator.
    After an hour, take half of the dough from the refrigerator.
  7. Sprinkle the table with flour, roll out into a layer (about 15 cm wide, thickness of 5-7 mm). Cut into ribbons.
    Sprinkle the table with flour, roll out into a layer (about 15 cm wide, thickness of 5-7 mm).
Cut into ribbons.
  8. Connect the edges of the five ribbons, slightly stretch,
    Connect the edges of the five ribbons,
slightly stretch,
  9. and scroll the edges in opposite directions,
    and scroll the edges in opposite directions,
  10. roll the snail, tuck the edges down (see photo).
    roll the snail, tuck the edges down (see photo).
  11. Baking tray lay a parchment. Arrange the cookies.
    Baking tray lay a parchment. Arrange the cookies.
  12. Bake in a hot oven at t 180 degrees for 10-15 minutes.
    Bake in a hot oven at t 180 degrees for 10-15 minutes.
  13. The cooled cookies sprinkle with powdered sugar. I have broke a 18 buns on 50-60 minutes., with very gentle Apple-creamy taste!Enjoy your tea!
    The cooled cookies sprinkle with powdered sugar.
I have broke a 18 buns on 50-60 minutes., with very gentle Apple-creamy taste!Enjoy your tea!

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