Covered apple cookies

Ingredients

Directions

1. 1

   Mix flour and 50 g sugar. Add egg and butter in flakes and knead quickly to a shortcrust pastry. Divide dough into 2 portions (1/3 + 2/3), wrap in foil and chill for about 1 hour.

2. 2

   Peel and quarter apples and cut out the core. Cut the fruit flesh into small cubes. Steam apples with some water and 75 g sugar covered in a pot for about 10 minutes until soft. Remove the lid and let the liquid evaporate.

3. 3

   Pour the apple mixture into a bowl and let it cool down.

4. 4

   Roll out the larger piece of dough thinly on a floured work surface and cut out 20 circles (7 cm Ø). Place the dough slices on a baking tray lined with baking paper. Place 1/2 tablespoon compote in the middle of each dough circle.

5. 5

   Roll out the rest of the dough thinly and cut it into strips about 7.5 cm long and 0.6 cm wide using a serrated pastry wheel. Use 4 strips to weave a grid on each cookie, press the ends together and cut out again if necessary.

6. 6

   Mix the egg yolks and 3 tablespoons of water, brush the dough grid thinly with it and sprinkle with 2 tablespoons of sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes until golden brown.