Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Elmalı Kurabiye (Turkish Apple Cookies)
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- Level: Easy
- Total: 1 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 133
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 20 mg
- Sodium
- 48 mg
These buttery cookies can be found at almost any bakery in Istanbul and they’re also an easy favorite to make at home. Apples, cinnamon and walnuts give them fall appeal, although they’re popular year-round. The apples are shredded and cooked with a bit of sugar to make a quick filling that’s rolled in a not-too-sweet cookie dough and baked until meltingly tender.
- Level: Easy
- Total: 1 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 133
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 20 mg
- Sodium
- 48 mg
Ingredients
Filling:
Dough:
Directions
- For the filling: Place the apples, sugar and cinnamon in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the apples have released their juices and the juice has evaporated, about 15 minutes. Let the mixture cool completely, then stir in the walnuts.
- For the dough: Meanwhile, put the butter, confectioners’ sugar, yogurt and vanilla in a large bowl and mix with a spatula until combined. Add the flour, baking soda and salt. Mix gently using a spatula and add more flour, 1 tablespoon at a time, until the dough comes together and is no longer sticky. Cut the dough into 3 pieces and shape each piece into a ball. Wrap each in plastic wrap and refrigerate for 45 minutes.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Place a dough ball on a lightly floured surface and sprinkle with a bit of flour. Roll the dough out with a rolling pin into a 6-inch circle about 1/4 inch thick. If the dough is too stiff, let it sit at room temperature for 5 minutes and then roll it out. Cut into 4 pieces and then cut each piece into 2 wedges for a total of 8 triangles.
- Spoon about 1/2 tablespoon of the apple filling onto the wide part of each triangle and roll up towards the narrow end like a croissant. Place the cookies on a prepared baking sheet. Repeat with the remaining dough and filling.
- Bake the cookies until they are puffed and the dough is no longer shiny, about 12 minutes. Let the cookies cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. Sprinkle with confectioners’ sugar. Store the cookies in an airtight container for 2 days at room temperature and up to 1 week in the fridge.
Cook’s Note
When measuring flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
