Description
These tender, biscuit-style cookies feature a jammy, spiced apple filling balanced with a touch of citrus. Perfectly golden and aromatic, they offer a sophisticated twist on classic fruit rolls that pair beautifully with tea.
Ingredients
- 900g (2 lbs) apples, peeled and diced
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 42g (3 tbsp) butter for filling
- 127g chilled butter, cubed for dough
- 100g caster sugar for filling
- 100g caster sugar for dough
- 350g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Sauté diced apples with lemon juice, 42g butter, 100g sugar, and cinnamon in a pan until the moisture evaporates and the mixture is jammy; cool completely.
- Preheat oven to 180C (350F) and line baking trays with parchment paper.
- Pulse flour, 100g sugar, baking powder, and salt in a food processor, then add 127g chilled butter and pulse until crumbly.
- Add eggs and vanilla extract, pulsing just until the dough begins to clump together.
- Briefly knead the dough on a floured surface, divide into 4 pieces, and roll each into a 12-inch rope.
- Roll each rope into a 4×12 inch rectangle and spread 1/4 of the apple filling down the length.
- Fold the dough over the filling, seal the edges with water, and place seam-side down on trays.
- Bake for 15-20 minutes until golden, then cool for 10 minutes before slicing into 2-inch pieces.
Notes
To ensure a light and tender pastry, avoid overworking the dough once the eggs are added; just pulse until it barely comes together. For a professional look, trim the uneven ends of the rolls before slicing into final cookies to ensure uniform pieces.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: British