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Cinnamon-Walnut Apple Roll-Ups

Apple Filled Rollups

Hello 2012! Hello AZ Cookbook readers! I hope you had a great time during the holidays and are ready for another hopefully wonderful 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-your-mouth, tender roll-ups, stuffed with apples. Delicious! 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, too. 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.


3 apples (I use Granny Smith apples)
1/2 cup granulated sugar
1/2 teaspoon cinnamon
Handful (about 3/4 cup) of finely chopped walnuts (leave them somewhat crunchy, do not chop too finely)

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

Powdered sugar


Prepare the filling: Peel the apples and grate on the coarse side of a box grater. Place in a frying pan or a wide saucepan. Add the sugar and stir to mix. Cook over medium-low 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 the 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 380ºF (190ºC).

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 sharp 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.


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