Hello 2012! Hello AZ Cookbook readers! I hope you had a great time during the holidays and ready for another hopefully wonderful for everyone year ahead. I can’t wait to share new recipes with you. I will begin this year’s blogging on a sweet note – with these melt-in-yout-mouth tender roll-ups stuffed with apples. Delicioso! I baked them for the New Year’s eve and everybody loved them. They are so good you just have to make them. And share them with your loved ones. They will love them and love you more and will ask you for the recipe. Enjoy!
Cinnamon-Walnut Apple Roll-Ups (Elmali Kurabiye)
Adapted from “Bereketli Olsun” by Gonul Candas
Note: These little roll-ups are rather popular in Turkey and there are numerous recipes out there to make them. This recipe works for me. I have adapted the original slightly and added detailed directions for your convenience.
For the Filling:
3 apples (I use Granny Smith)
1/2 cup granulated sugar
1/2 teaspoon cinnamon
A handful (about 3/4 cup) of finely chopped walnuts (leave them somewhat crunchy, do not chop too finely)
For the Dough:
2+3/4 cups all-purpose flour
1/3 cup powdered sugar
1 teaspoon baking powder
8.8 oz (250 g) unsalted butter, at room temperature (soft)
2 tablespoons plain yogurt
1 tablespoon fine lemon zest
For the Top:
Prepare the filling: Peel the apples and grate on a coarse side of a box grater. Place in a frying pan or a wide saucepan. Add sugar and stir to mix. Cook over low to medium heat, stirring occasionally, until the released juices have evaporated, about 10 minutes. Remove the pan from the heat. Let the filling cool to room temperature then add walnuts and cinnamon and stir to mix. Set aside while you prepare the dough.
Prepare the dough: In a large mixing bowl, combine the flour, powdered sugar and baking powder. Add the rest of the ingredients. Stir to mix and knead until the dough comes together. It will be soft to touch and not tight.
Have 2 ungreased baking sheets ready.
Preheat the oven to 380F (190C).
Divide the dough into 4 parts and shape each into a ball. Using a rolling pin, roll each ball into a 9-inch (22 cm) circle. Using a shap knife, cut each circle into 8 wedges. Place a heaped teaspoon of the filling on a wide side of each wedge and roll the wedge up.
Place the roll-ups on the baking sheets. Bake until the edges just begin to brown (the top should remain white), 12 to 15 minutes. Remove the baking sheets from the oven. Let the roll-ps cool completely. Arrange on a serving platter and sift a generous amount of powdered sugar on top.