Covered apple cookies

Harley Romero
very easy
4 1
90 mins
90 mins


Servings: 20
  • 300 g Flour
  • 125 g + 2 tablespoons sugar
  • 1 egg (size M)
  • 225 g Butter
  • 3 Apples (net approx. 300 g)
  • 1 Egg yolk (size M)
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper


  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.

Nutrition Facts

180 kcal
20 g
10 g
2 g