Apple and Walnut Tartlet Cookies
Ingredients
For the Filling:
- 4–5 medium apples, peeled and grated
- 1 tbsp butter
- 2 tbsp sugar (optional, adjust to taste)
- 1 tsp cinnamon
For the Dough:
- 1 large egg
- 100 g (½ cup) sugar
- 100 g (½ cup) sour cream
- 250 g (2 cups) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract or 1 packet of vanillin
- 100 g (½ cup) cold butter, cubed
For the Topping:
- 50 g (⅓ cup) walnuts, chopped
Direction
- Prepare the Filling:
- Peel and grate the apples using a coarse grater.
- Heat butter in a skillet over medium heat, add the grated apples, and cook for 5–10 minutes, stirring occasionally, until the liquid evaporates and the filling thickens.
- Stir in sugar and cinnamon for added sweetness and flavor.
- Transfer the filling to a bowl and let it cool completely.
- Make the Dough:
- In a bowl, whisk together the egg, sugar, and sour cream until smooth.
- In another bowl, combine the flour, baking powder, salt, and vanilla.
- Add the cold, cubed butter to the flour mixture. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Make a well in the center of the dry mixture, pour in the egg-sour cream mixture, and gently mix with a spatula.
- Knead the dough just until it comes together. Cover and refrigerate for 15 minutes.
- Assemble the Tartlet Cookies:
- Preheat the oven to 180°C (350°F).
- Roll out the chilled dough to a thickness of 4–5 mm (about ⅛ inch).
- Use an 8 cm (3-inch) round cutter to cut circles from the dough.
- Grease muffin tins with vegetable oil and press the dough circles into the tins to form small baskets.
- Fill each basket with the cooled apple filling and sprinkle chopped walnuts on top.
- Bake the Cookies:
- Bake in the preheated oven for 20–25 minutes, or until the edges are golden brown and the filling is bubbling.
- Remove from the oven and let the tartlets cool in the tins for 5 minutes before transferring to a wire rack to cool completely.