Little apple bags

1. Apple filling

apples • sugar granulated 2.75 oz (80 g) • ground cinnamon 1 tsp • water 5.25 tbsp (80 ml)

Peel apples and grate them into coarse slips. Put them in the pan, sprinkle with sugar and cinnamon. Pout water and cook until soft (but not a mash).

2. 

water 5.25 tbsp (80 ml) • corn starch 1.5 oz (40 g)

Stir corn starch in the water, pour it to the apples and reboil. Prepare dense apple filling and let it cool.

3. Dough

semi skimmed milk 1,5% 1.1 cup (250 ml) • fresh yeast 0.75 oz (20 g) • all-purpose flour / plain flour 8.75 oz (250 g) • flour medium 8.75 oz (250 g) • powdered sugar 2 oz (60 g) • salt 1 pinch • chicken egg 2 pcs • sunflower oil 6.75 tbsp (100 ml)

Stir sugar in a warm milk, crumble yeasts and let it leaven. Weight both flours and put them in a deep bowl, add sugar, salt, eggs, oil and pour leaven in. Knead the dough until it stops sticking to both wooden dipper and the bowl, cover it and let it rise in a warm place.

4. 

all-purpose flour / plain flour

Split raised dough into halves. At first process one half, then the second half. Use a rolling pin to spread a dough on a floured board and cut it into larger rectangles 10x12 cm. Put on the one half of rectangle 1,5 soup spoon of the filling. Use a pastry slicer and cut small holes in the other part of the rectangle.

5. 

Fold the one half with the hole over the second half with filling. Using fingers press the edges.

6. 

chicken egg 1 pc

Place the bags on baking tin with laid parchment paper, spread them with beaten egg.

7. 

Bake in preheated oven at approx. 355°F (180°C) for 20-25 minutes.

8. 

powdered sugar

Sprinkle finished cakes with sifted powdered sugar.