Apple & plum cookies

Ingredients

The Dough

100 grams (3.5 ounces) butter

150 grams (5.3 ounces) sour cream

300 grams (10.6 ounces) flour

3 grams (0.1 ounces, 0.6 teaspoons) baking powder

50 grams (1.8 ounces, 1 large) egg

Pinch of salt

The Filling

400 grams (14.1 ounces, about 2 medium) apples

400 grams (14.1 ounces, about 3 medium) plums

Zest and juice of 1 orange

30 grams (1 ounce, 2 tablespoons) sugar

1 teaspoon cardamom

Instructions

Step 1

Mix the flour, salt, and baking powder in a bowl. Use a whisk for even distribution.

Step 2

In another bowl, whisk together the egg and sour cream. Add the butter (at room temperature) and mix well with the dry ingredients. Knead the mixture until you form a slightly sticky dough. Place it in a bag and refrigerate for at least an hour. Chilling helps develop the dough's texture.

Step 3

Remove the pits from the plums. Add the fine zest from the orange, sugar, orange juice, and cardamom. Cook over low heat until the fruit softens, about 15-20 minutes. Use a blender to mash the mixture into a puree. Cut the apples into small cubes and mix them with the plum puree. Ensure apples are evenly coated with the puree.

Step 4

Divide the dough into two parts and roll each one on a floured surface. Cut out circles with a diameter of 8-10 cm (3-4 inches). Place a spoonful of filling on half of each circle, cover with the other half, and seal the edges with a fork or by pressing them like a dumpling. Make three small cuts on top of each pastry. Put the pastries on a baking sheet lined with parchment paper. Brush the top with a lightly beaten egg and sprinkle with a mixture of sugar and cinnamon. Bake in an oven preheated to 356°F (180°C) for 15-20 minutes or until light golden. Monitor your oven closely as baking times may vary.

Step 5

The amount of sugar in the filling can be increased if you like sweeter desserts. Adjust to taste.

Servings

Once your pastries are baked to a beautiful golden hue, the possibilities for serving are endless! 🎉

Add a dollop of vanilla ice cream on top of a warm pastry to amplify its deliciousness. The contrast between hot and cold is simply irresistible. 🍦

For a more sophisticated touch, serve these pastries with a dusting of powdered sugar and a drizzle of melted dark chocolate. It will take your dessert experience to the next level. 🍫

If you're planning a brunch, pair these fruit-filled delights with a creamy latte or a refreshing mimosa. They make great finger foods for guests to enjoy while mingling. ☕🥂

For the ultimate cozy vibe, serve these pastries warm right out of the oven with a cup of spiced chai tea or hot cocoa. Perfect for those chilly evenings! 🍵🍫

Equipment

Mixing Bowls

Essential for combining dry and wet ingredients. Choose various sizes to make your workflow smoother.

Whisk

Perfect for blending the egg and sour cream together. Make sure it's sturdy for an even mixture.

Rolling Pin

Helpful for achieving an even dough thickness. If you don't have one, a wine bottle can be a good alternative!

Baking Sheet

You'll need a baking sheet lined with parchment paper to prevent sticking and ensure even cooking.

Pastry Cutter

Great for cutting the dough into circles. If you don't have one, a glass with the appropriate diameter will work.

Pastry Brush

Used for brushing the tops of the pastries with egg for a golden finish.

Variations

Gluten-Free Variation 🌾: Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend is one-to-one for best results. You'll still get that tantalizing taste without the gluten!

Vegan Variation 🌱: Swap out the butter for a vegan butter or coconut oil, and use a flax egg instead of the regular egg. For the filling, replace the sugar with a vegan sweetener like maple syrup or agave. This way, everyone gets to enjoy these treats!

Faq

Why is my dough too sticky?
Sticky dough can be caused by the butter being too warm or not enough flour. Chill the dough and add a bit more flour gradually until it's manageable.
How do I ensure my filling doesn't leak?
Make sure to seal the edges of the pastry well by pressing with a fork. Additionally, cut small vents on top to let steam escape.
Can I freeze these pastries?
Absolutely! You can freeze the unbaked pastries on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
My pastries aren't browning evenly, what can I do?
Ensure your oven rack is in the middle position for even heat distribution. Turning the baking sheet halfway through the baking process can also help.
Can I add other fruits to the filling?
Yes, you can experiment with different fruits like berries or peaches, keeping the overall quantity the same for balance.
What kind of butter should I use?
Use unsalted, high-quality butter for the best flavor and texture. Make sure it's at room temperature for easy mixing.