Today, I have a different version of the baby-friendly mini apple pies, Greek way, for you. They’re easy, tasty, fluffy, and with a quick dough, and you’ll have them ready in an hour at most. This version doesn’t use eggs, butter, nor processed sugars, and I can’t wait for you to try it.
What we are going to need
For the dough
- Yogurt. You’ll only find sheep milk yogurt in our fridge, and that’s what I used for the dough.
- Flour. A self-rising flour. Alternatively, you can use all-purpose flour or emmer wheat flour and add a little baking powder if you want.
- Cinnamon. I added cinnamon in the dough because it goes so well with apple pie!
- Chia seeds. This is optional, though it adds nutrition to the dough, and can help deal with the additional moisture from the yogurt.
For the filling
- Apples. 2 large apples are enough to fill about 20 mini apple pies.
- Spices. Cinnamon, cloves, and nutmeg.
- Walnuts. You can skip them. You’ll need to put them through the food processor, and you must take care to eliminate all large pieces that might prove dangerous.
- Almond butter. Can also be skipped. You can also replace it with any other nut butter, or tahini.
- Lemons.
- Optionally a sweetener. I used white petimezi, but you can use honey or maple syrup. You can also put more or less in.
Tips and storage
- The dosages above make about 18 to 20 mini apple pies, depending on their size.
- If, however, you want a thinner crust, you can make more apple pies. I prefer the crust to be fluffy and bread-like, and not as thin.
- You can also use this dough for various other preparations, fill it with anything you want, or even make pizza out of it. Essentially, it’s the famous two-ingredient dough with a small twist.
- Temperature differs from oven to oven, so keep an eye on it while baking.
- You can optionally coat it with egg or milk.
- Raisins go excellently with the filling.
- Eat them cold.
- Store them in the fridge for 4 days.
- If you freeze them, you can store them for 3–4 months.
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More recipes with apple?
Skin the apples and grate them, then add lemon.
Put the grated apple in a frying pan over medium fire and sauté for 4–5 minutes, until soft.
Add the sweetener (if any), stir with a wooden spatula, and sauté for 2–3 more minutes.
Continue by adding the almond butter, the seeds, and the spices, and mix often for an additional 4–5 minutes.
Remove from the fire, add the grated walnut, and mix.
Move the filling to a deep dish and let cool.
Mix all ingredients by hand in a bowl until a dough forms. It will be sticky in the beginning. You can also use a mixer.
Move the dough to a floured surface and knead until the dough doesn’t stick to your hands.
Form the dough in a long and thin shape and cut with a knife or by hand in 16–20 equal parts.
Line a parchment paper on a large oven pan.
Preheat the oven to 180°C.
Take each dough piece, form a ball, and open it with your hand. Each piece should have the size of a tea plate.
Put 1.5 to 2 teaspoons of the filling in the center of each dough piece.
Pull the dough up around the filling and bring it to the center, closing the pie. Pinch the joints to seal. You should have a little ball now.
Move the pie to the oven pan and continue with the next.
After the oven pan is full, press each ball softly with your hand to create the apple pie.
Optionally, coat each pie with some egg or milk, and sprinkle seeds.
Bake for 20–25 minutes or until browned.
Remove from the pan and let cool.
Ingredients
Directions
Skin the apples and grate them, then add lemon.
Put the grated apple in a frying pan over medium fire and sauté for 4–5 minutes, until soft.
Add the sweetener (if any), stir with a wooden spatula, and sauté for 2–3 more minutes.
Continue by adding the almond butter, the seeds, and the spices, and mix often for an additional 4–5 minutes.
Remove from the fire, add the grated walnut, and mix.
Move the filling to a deep dish and let cool.
Mix all ingredients by hand in a bowl until a dough forms. It will be sticky in the beginning. You can also use a mixer.
Move the dough to a floured surface and knead until the dough doesn’t stick to your hands.
Form the dough in a long and thin shape and cut with a knife or by hand in 16–20 equal parts.
Line a parchment paper on a large oven pan.
Preheat the oven to 180°C.
Take each dough piece, form a ball, and open it with your hand. Each piece should have the size of a tea plate.
Put 1.5 to 2 teaspoons of the filling in the center of each dough piece.
Pull the dough up around the filling and bring it to the center, closing the pie. Pinch the joints to seal. You should have a little ball now.
Move the pie to the oven pan and continue with the next.
After the oven pan is full, press each ball softly with your hand to create the apple pie.
Optionally, coat each pie with some egg or milk, and sprinkle seeds.
Bake for 20–25 minutes or until browned.
Remove from the pan and let cool.
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