You like apple pie? Well… I guess you will love this mini version of a classic apple pie shaped as cookies :)
For the dough
- 2 1/2 cups (330g) all-purpose flour
- 1 tsp. salt
- 2 tbsp. sugar
- 1 cup (230g) cold butter
- 2 tsp. apple cider vinegar
- up to 1/2 cup (120ml) ice water
For the apple pie filling
- 3–4 apples (about 14 oz./400g)
- 2 tbsp. lemon juice
- 2 tbsp. white sugar
- 1/4 cup (50g) brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. allspice
For the topping
- 2 tbsp. dulce de leche
- 1–2 tbsp. brown sugar
- For the dough mix the water with the apple cider vinegar. Place in the fridge for some time (or add an ice cube) to cool it down. Mix the flour with salt, and sugar in a large bowl, add the cold butter in small pieces and cut with a knife or pastry blender into pea-size pieces. Add some of the cold vinegar water mix and knead quickly with your hands until the dough starts coming together – add some more water if needed. The dough should not be sticky. Wrap in plastic wrap and place in the fridge for about 45 minutes.
- Peel, quarter and core the apples, cut into thin slices. Place in a bowl and mix with lemon juice and sugar. Cover and let sit for about 30 minutes.
- Preheat the oven to 350°F (175°C). Line two baking sheets with baking parchment and set aside. Roll out half of the dough on a floured surface thinly. Roll out the remaining dough the same way and cut into thin strips.
- Drain the apples from any liquid, then mix with the brown sugar, cinnamon, and allspice. Spread the apple mix evenly on top of the dough and press down to get an even layer. Spread the dulce de leche on top of the apples. Create a lattice pattern with the dough strips on top of the apples. Use a 3 inches /7,7cm cookie cutter, cut out cookies and place on the baking sheets. Sprinkle with some brown sugar and bake for 22-26 minutes. Take out of the oven, let cool down on the baking sheets for some time, then transfer to a wire rack and let cool down completely.
- Enjoy baking!