Soft apple dumplings the recipe for soft and delicious cakes

The soft apple dumplings are soft and delicious fruit cakes ideal for a snack or to be enjoyed as a dessert. The base will be made with a dough made from flour, sugar, eggs, milk, butter and dry yeast. Once risen, the dough will be divided into pieces and then stuffed with pureed apples. The final result will be very soft and irresistible bundles enriched on the surface with sliced ​​apples softened in a pan with sugar and flaked almonds. Here are all the steps to prepare them.

INGREDIENTS FOR APPLE DUMPLINGS

FOR THE DOUGH
FLOUR 00 280 gr • 36 kcal
MILK 130 ml • 42 kcal
BUTTER IN PIECES 40 gr
SUGAR 4 tablespoons • 146 kcal
DRY BEER YEAST 5 gr
EGGS 1 • 380 kcal
SALT UP 1 teaspoon • 21 kcal
FOR FILLING
APPLES 2 • 50 kcal
SUGAR 1 tablespoon • 146 kcal
LEMON JUICE 2 teaspoons • 29 kcal
FOR DECORATION
APPLE 1 sliced ​​• 43 kcal
SUGAR 1 tablespoon • 146 kcal
LEMON JUICE 12 tsp • 29 kcal
ALMONDS FLAKES to taste • 575 kcal
The calories refer to 100 grams of the product

How to prepare soft apple dumplings

Add the flour with the salt and sugar and mix (1).

Make a groove in the centre and pour in the egg, milk, dry yeast and mix. Knead with dough or by hand (2).

Add the butter into small pieces and continue to mix until the dough is smooth (3). Transfer the dough to a bowl, cover with a cloth and let it rise for 1 hour.

After the necessary time, obtain 6 balls from the dough (4), cover them with a cloth and let them rise for another hour.

Peel the apples and cut them into small pieces. Put them in a bowl and mix them with the sugar (5).

Put in the microwave for 3 minutes and then blend the apples with the blender (6).

Roll out the balls of dough with a rolling pin, spread the apple smoothie (7)

and roll the dough (8).

Transfer the sandwiches to a baking tray lined with parchment paper and brush with beaten egg (9).

Cut the apples into very thin slices without removing the skin and cook them in a pan with the sugar and lemon juice (10).

Place the apple slices and sliced ​​almonds on the bundles (11).

Bake in a preheated oven at 180 ° C for 15 minutes. Once ready, let them cool. Your soft apple dumplings are ready to be enjoyed (12).

Advice

You can flavour the filling with cinnamon powder, to make your bundles more aromatic and fragrant. You can also sprinkle them with powdered sugar before serving if you prefer.

Storage

You can keep the soft apple dumplings for 1-2 days under a glass bell or inside an airtight container.

Read also mummy pizzas recipe/ Pumpkin Fettuccine Recipe.

CHESTNUT COOKIES

Chestnut cookies are that are very easy to prepare and fun to make, I called them that because their shape is reminiscent of that of chestnuts! To make these chestnut cookies you will only need around mould (even a glass) because we will make the shape by hand. They are really very greedy and hide a sweet filling of chestnut jam. When you bring them to the table they will all be enthusiastic, in fact, they are perfect to serve accompanied by a good tea or as an end of a meal with coffee.

They will appeal to adults and children alike, the flavour is very reminiscent of chestnuts because we have also added a small part of chestnut flour inside. You can also prepare them the day before, they keep very well for 4-5 days in a tin container or a plastic food bag. Let’s see together how to make chestnut cookies in no time!

Preparation time: 35 min
Cooking time: 15 min
Ready in: 50 min
FOR COOKIES-30

INGREDIENTS

200 g flour
100 g of chestnut flour
1 egg
80 g brown sugar
100 g vegetable or cow’s butter
1 small teaspoon of baking powder
chestnut jam to taste
100 g melted dark chocolate

1. Preparation of chestnut cookies

In a bowl with the help of a fork, we begin to mix the sugar well with the egg.

Add the butter slightly softened at room temperature (take it out of the fridge about 30 minutes before), mash it well with a fork until the mixture is homogeneous.

At this point we add the chestnut flour, mix well.

We will obtain a smooth mixture and the consistency of a batter. We combine a small teaspoon of baking powder and white flour to form a firm and non-sticky dough. Depending on the size of the egg, more or less flour may be needed.

Let our dough rest in the fridge covered with cling film for 20 minutes.

2. Preparation

After the resting time, spread the pastry on a sheet of parchment paper. Roll it out slightly thin, about 3-4mm.

We take a pastry cutter or a glass and make many circles. We roll out the leftover dough again and continue to make the circles.

Once ready, we give each circle the shape of a drop with our hands, bringing the top upwards. We lightly squeeze the base, just to imitate the shape of the chestnuts.

• 

• 

Once ready, we bake our biscuits at 180 ° in a ventilated oven for about 15 minutes (190 ° static oven). When the edges start to brown they are ready.

Once cooked, remove the cookies from the oven and let them cool completely. Once cold, we make pairs with the most similar cookies.

We take a couple of cookies and put a teaspoon of chestnut jam in the middle. Let’s close them well.

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• 

Melt the chocolate in a bain-marie and let it cool. Once cold, dip the biscuit belly in the chocolate. In this way, they will look like chestnuts! Let them rest until the chocolate solidifies!

• 

• 

Our chestnuts are ready to be tasted! They are very good!

You may be interested to read Pumpkin Fettuccine Recipe/ BEAN AND MINT SALAD RECIPE/ CHUTNEY OF AUBERGINES BEADS RECIPE.

CHESTNUT COOKIES

Chestnut cookies are that are very easy to prepare and fun to make, I called them that because their shape is reminiscent of that of chestnuts! To make these chestnut cookies you will only need around mould (even a glass) because we will make the shape by hand. They are really very greedy and hide a sweet filling of chestnut jam. When you bring them to the table they will all be enthusiastic, in fact, they are perfect to serve accompanied by a good tea or as an end of a meal with coffee.

They will appeal to adults and children alike, the flavour is very reminiscent of chestnuts because we have also added a small part of chestnut flour inside. You can also prepare them the day before, they keep very well for 4-5 days in a tin container or a plastic food bag. Let’s see together how to make chestnut cookies in no time!

Preparation time: 35 min
Cooking time: 15 min
Ready in: 50 min
FOR COOKIES-30

INGREDIENTS

200 g flour
100 g of chestnut flour
1 egg
80 g brown sugar
100 g vegetable or cow’s butter
1 small teaspoon of baking powder
chestnut jam to taste
100 g melted dark chocolate

1. Preparation of chestnut cookies

In a bowl with the help of a fork, we begin to mix the sugar well with the egg.

Add the butter slightly softened at room temperature (take it out of the fridge about 30 minutes before), mash it well with a fork until the mixture is homogeneous.

At this point we add the chestnut flour, mix well.

We will obtain a smooth mixture and the consistency of a batter. We combine a small teaspoon of baking powder and white flour to form a firm and non-sticky dough. Depending on the size of the egg, more or less flour may be needed.

Let our dough rest in the fridge covered with cling film for 20 minutes.

2. Preparation

After the resting time, spread the pastry on a sheet of parchment paper. Roll it out slightly thin, about 3-4mm.

We take a pastry cutter or a glass and make many circles. We roll out the leftover dough again and continue to make the circles.

Once ready, we give each circle the shape of a drop with our hands, bringing the top upwards. We lightly squeeze the base, just to imitate the shape of the chestnuts.

• 

• 

Once ready, we bake our biscuits at 180 ° in a ventilated oven for about 15 minutes (190 ° static oven). When the edges start to brown they are ready.

Once cooked, remove the cookies from the oven and let them cool completely. Once cold, we make pairs with the most similar cookies.

We take a couple of cookies and put a teaspoon of chestnut jam in the middle. Let’s close them well.

• 

• 

Melt the chocolate in a bain-marie and let it cool. Once cold, dip the biscuit belly in the chocolate. In this way, they will look like chestnuts! Let them rest until the chocolate solidifies!

• 

• 

Our chestnuts are ready to be tasted! They are very good!

You may be interested to read Pumpkin Fettuccine Recipe/ BEAN AND MINT SALAD RECIPE/ CHUTNEY OF AUBERGINES BEADS RECIPE.

Zucchini sauce

Zucchini sauce is an easy recipe, perfect for dressing a plate of tagliatelle, baked pasta or for making lasagna. Preparing the ragù is really simple. Just make a good sauté, brown the diced zucchini, add some tomato puree and you will make a tasty and delicious pasta sauce. The zucchini sauce can be used to season a good plate of fettuccine, to enrich baked pasta or lasagna, or it can become the filling for a delicious potato flan. Indulge your imagination and use this sauce for a thousand different recipes; whoever tastes it will be won over!

Cooking time: 45 min
Ready in: 45 min
Yield: 4 servings

Ingredients

4 courgettes
700 g tomato puree
150 g mixed fried (celery, carrot, onion)
1/2 glass counter wine
Salt and pepper to Taste
Olive oil to Taste
Basil to taste

Instructions For Zucchini sauce

1. In a large pan, pour a little oil and fry the celery, carrot and onion well chopped. Ready the sauté, add the courgettes cut into very small cubes and sauté over high heat for 5 minutes. Add the white wine now.

2. Once the alcoholic part of the wine has been evaporated, add the tomato puree, a cup of water (about 200-250 ml) and season with salt and pepper according to your taste and a few basil leaves. Cover with a lid and cook the meat sauce over low heat for 30 – 40 minutes, stirring occasionally.

3. Here is the zucchini sauce ready! To make it flavour well, I suggest you let it rest for a few hours before tasting it.

The zucchini sauce can be used in simplicity, for example, to season a plate of fettuccine, or it can be used to make lasagna, cannelloni or as a filling for a potato flan.

You may be interested to read Oatmeal Yogurt cups recipe/ Puff Pastry Peach Pie recipe/ Cordon bleu di aubergine recipe.

Puff Pastry Peach Pie

The Puff Pastry Peach Pie is an easy and quick dessert to make, ideal for a snack or breakfast during the summer. It is really prepared with a few simple ingredients; all you need is a few peaches, ready-made puff pastry rolls, a little jam and you will bring to the table a delicious and genuine dessert that everyone, adults and children will love!

There are no particular procedures to prepare this cake, but, for a delicious result, I recommend you to choose the sweetest peaches carefully. This is the classic dessert to be prepared at the last minute, perhaps when receiving unexpected guests; the puff pastry peach pie can also be transformed into a refined dessert of a summer dinner, cut into slices and served together with a scoop of vanilla ice cream! Try this cake … in just 5 minutes you will make a dessert as good as those you buy in a pastry shop!

Preparation time: 10 min
Cooking time: 40 min
Ready in: 50 min
PER SERVINGS-8

INGREDIENTS FOR PUFF PASTRY PEACH PIE
2 rolls of puff pastry
250 g peach jam (plus other jam to brush the cake)
3 peaches
40 g lamella mandolin
50 g dry biscuits crumbled
juice of 1 lemon

Preparation of Puff Pastry Peach Pie

Cut the peaches into small cubes, removing the core. You can choose the quality of peaches you prefer and decide whether to leave or remove the peel, I used peaches for the recipe. Put the peach cubes in a large bowl and season with the lemon juice. Then add the peach jam and the sliced ​​almonds, taking care to leave some aside for decoration. Mix all the ingredients until they are well mixed together.

Here is the peach filling ready!

Unroll the first of the two rolls of leaf paste and cover a circular cake tin. Prick the pastry with the prongs of a fork, then sprinkle the bottom with half of the crumbled biscuits provided in the recipe. The biscuits, in addition to giving even more flavour to the cake, absorb the excess moisture of the peaches, allowing the pastry to cook perfectly.

Pour and level the previously prepared peach filling, then sprinkle with the remaining crumbled biscuits.

Close everything with the other sheet, eliminating any excess dough, then close the two sheets together to form a cord. Prick the top dough well, then brush the cake evenly with peach jam. Finally, sprinkle the sliced ​​almonds on the cake previously set aside. Bake the cake in a preheated oven at 180 degrees for 40 – 45 minutes.

Here is the Puff Pastry Peach Pie served on the table! I advise you to let it cool down for at least half an hour before cutting and portioning it.

Here’s a slice of peach pie!

You may be interested to read homemade peaches in syrup recipe/ Summer Strudel of Peaches recipe/ Baked Cassava recipe/ Shatavari A Plant That Gives Youth and Health.