Russian apple piroschkis

Name: Russian apple piroschkis
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Apple (200 g); 7-10 Tbsp juice of 1/2 lemon; 125 g Butter; 210 g Sugar; 200 g Flour; 1/2 coated Tsp Baking Powder; 3 Eggs (size M); 1 TABLESPOON Raisins; 50 g crushed almonds; 1 TABLESPOON Sugar crystals; 4 Egg yolk (size M); 100 ml Crimean Champagne; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Apple (200 g)
7-10 Tbsp juice of 1/2 lemon
125 g Butter
210 g Sugar
200 g Flour
1/2 coated Tsp Baking Powder
3 Eggs (size M)
1 TABLESPOON Raisins
50 g crushed almonds
1 TABLESPOON Sugar crystals
4 Egg yolk (size M)
100 ml Crimean Champagne
1 TABLESPOON Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Peel, quarter and core the apple. Cut into small cubes. Mix with lemon juice. Heat 25 g butter and 50 g sugar in a pot, add apples. Cover and stew for about 2 minutes. Let it cool down.
2
Knead flour, baking powder, 60 g sugar, 1 egg and 100 g butter in flakes to a smooth dough. Wrap in foil and chill for about 30 minutes. Wash the raisins and let them drip off. Mix apples with almonds and raisins. Whisk 1 egg. Roll out the dough on a floured work surface, cut out 12 circles (8 cm Ø). Spread circles thinly with egg. Place a small heap of stewed apples on each circle. Fold the dough into pockets, press the edges well together. Put the piroschkis on a baking tray lined with baking paper. Brush with the rest of the egg and sprinkle with sugar crystals.
3
Roll out the dough on a floured work surface, cut out 12 circles (8 cm Ø). Spread circles thinly with egg. Place a small heap of stewed apples on each circle. Fold the dough into pockets, press the edges well together. Put the piroschkis on a baking tray lined with baking paper. Brush with the rest of the egg and sprinkle with sugar crystals. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. In the meantime, mix 1 egg, egg yolk, 100 g sugar and champagne with a whisk. Whip over a hot water bath until a thick, frothy cream is formed. Serve piroschkis and sparkling wine foam lukewarm or cold. Dust the plate with icing sugar and decorate with mint
4
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. In the meantime, mix 1 egg, egg yolk, 100 g sugar and champagne with a whisk. Whip over a hot water bath until a thick, frothy cream is formed. Serve piroschkis and sparkling wine foam lukewarm or cold. Dust the plate with icing sugar and decorate with mint
5
Waiting time approx. 30 minutes