These are essentially a lazy version of a South Tyrolean apple strudel (which uses a sweet shortcrust pastry instead of the puff pastry or filo used in other apple strudel recipes), where basically you just mix all the ingredients for both filling and dough together, spoon them out in small heaps and bake - taste similar without all the hassle!
175 gr plain flour
2 tps baking powder
50 gr soft butter
1 tsp Vanilla extract
1 whole lemon (juiced & grated peel)
40 gr sugar
15 gr sugar for apples
10 gr butter for apples
1 tsp Cinnamon
1 Splash Rum
Optional - A handful of chopped nuts (walnuts, almonds or pecans work well)
Pre-heat oven to 160° (for fan oven - else 180°) Peel & cut apples into small chunks Brown 10g butter in a pan, then add the apples, let them coat in butter, then add sugar. Let this caramelise a bit, then add cinnamon, lemon juice & rum & let cook for a couple of minutes and then let it cool slightly
For the batter - Mix the egg, butter and sugar in a bowl until they are smooth & creamy. Then add the lemon peel & vanilla extract. Sift the flour & baking powder, and fold into the mix.
Add the cooked apples into the batter.
Optional - you can also add a handful of nuts to the batter or on top of each heap for a bit of crunch.
Add small heaps of batter (about 2 x tbsp each) onto baking parchment on a baking tray & bake for about 20-25 mins. Eat warm with a bit of custard or cream, or let them cool down & enjoy as a pastry.
Have also successfully made them with gluten free flour, just substituting the plain flour with equal amount gluten free
As for the fruit - you don't necessarily have to cook or caramelise it as directed before adding to the batter, but I think it adds to the the flavour.
Added by: MarthaA
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