Apple-Filled Biscuit Cookies

Adapted from Vefa Alexiadou | Vefa’s Kitchen | Phaiden Press, Inc., 2009

Part biscuit, part cookie, all flavor, this recipe for Greek apple-filled treats are an ideal dessert, after-school snack, or cookie to munch on with tea.–Vefa Alexiadou

Apple-Filled Biscuit Cookies

Vefa Alexiadou

Prep 35 mins

Cook 55 mins

Total 1 hr 30 mins

Dessert

Greek

30 cookies

232 kcal

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Ingredients 

For the dough

• ▢ 3 1/2 cups (14 ounces) self-rising flour
• ▢ 1 cup (8 ounces) butter chilled and diced
• ▢ 4 to 5 tablespoons plain yogurt
• ▢ Butter for greasing
• ▢ Confectioners’ sugar for dusting

For the filling

• ▢ 4 large apples peeled and coarsely grated
• ▢ 2 tablespoons fresh lemon juice
• ▢ 4 tablespoons superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
• ▢ 1/2 teaspoon ground cinnamon plus extra for dusting
• ▢ 1/2 teaspoon ground cloves
• ▢ 1/2 teaspoon freshly grated nutmeg
• ▢ 1 cup (4 ounces) walnuts coarsely chopped

Directions

 

• Sift the flour into a large bowl. Add the diced butter and rub it in with your fingertips until the mixture resembles coarse crumbs. Lightly stir in the yogurt and mix until the dough just begins to come together. It should feel crumbly.
• Do not knead, just gather all the crumbs from the side of the bowl into a ball, pressing them together with your hands. Cover and chill in the refrigerator for 30 minutes. Meanwhile, make the filling.
• Put the apples, lemon juice, and sugar into a small pan and cook over low heat, stirring constantly, until all the liquid has evaporated. Remove from the heat and stir in the spices and walnuts.
• Preheat the oven to 350°F (180°C) and grease 1 or 2 large cookie sheets (baking trays) with butter. Divide the dough into 30 pieces. Roll each piece into a ball, then press your thumb into the ball to form a large hollow. Spoon the filling into the hollows and press the dough over it to seal. Pat them down very gently. Put the balls, seam side down, on the prepared cookie sheets and bake for about 35 minutes, or until lightly golden.
• Remove from the oven and sift a little confectioners’ sugar and cinnamon on top, then let cool. They can be kept for 2 to 3 days at room temperature and for several months in the freezer.

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Show Nutrition

Serving: 1cookieCalories: 232kcal (12%)Carbohydrates: 27g (9%)Protein: 5g (10%)Fat: 12g (18%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 17mg (6%)Sodium: 3mgPotassium: 102mg (3%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 218IU (4%)Vitamin C: 2mg (2%)Calcium: 19mg (2%)Iron: 1mg (6%)

Originally published June 08, 2009

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