Jablečné Taštičky – Apple purses

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IMG_8028For this recipe use already made dough from Pepperidge Farm. You can find it in a frozen section by the frozen rolls and doughs.

Or you can make your own from scratch. See recipe

Jablečné Taštičky - Apple purses
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Flaky buttery pastries
Servings Prep Time
18pieces 10minutes
Cook Time
20minutes
Servings Prep Time
18pieces 10minutes
Cook Time
20minutes
Jablečné Taštičky - Apple purses
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Flaky buttery pastries
Servings Prep Time
18pieces 10minutes
Cook Time
20minutes
Servings Prep Time
18pieces 10minutes
Cook Time
20minutes
Ingredients
Servings: pieces
Units:
Instructions
  1. Peel and core the apples, shred them on large hole cheese grater. Drain off extra juice.
  2. Unwrap the dough from it’s box and spread the sheets on a piece of wax paper.
  3. Cut each piece into 9 even squares
  4. On each square place about 1 tablespoon of shredded apples, sprinkle1/2 tsp of sugar on top, along with cinnamon and few raisins.
  5. Gather together each corner of the square and tightly pinch together in the middle.
  6. Pinch together X openings and seal open areas.
  7. Place individual purse on a backing sheet lined with parchment paper.
  8. Bake in 400 F for 15 to 20 minutes.
  9. Dust with powder sugar before serving.
  10. Serve cooled or slightly warm with scoop of ice cream .
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Listové těsto – Buttery,Flaky Dough

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Listové těsto - Buttery,Flaky Dough
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This dough is very time-consuming but absolutely delicious.
Servings Prep Time
2lb of dough 45minutes
Servings Prep Time
2lb of dough 45minutes
Listové těsto - Buttery,Flaky Dough
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This dough is very time-consuming but absolutely delicious.
Servings Prep Time
2lb of dough 45minutes
Servings Prep Time
2lb of dough 45minutes
Ingredients
Servings: lb of dough
Units:
Instructions
  1. Dough #1: In a shallow bowl or on top of clean counter-top place flour.
  2. Using a cheese grater, grade the butter on top of the flour.
  3. Crumble between your fingers and mix flour with the butter. This process needs to be done quickly, because then the butter will get softer and dough stickier.
  4. Form into a ball and place in a Ziploc bag and put in the fridge for 15 minutes.
  5. Dough #2: In a small cup beat one egg with 3 tablespoons of water and 1 tablespoon of vinegar.
  6. Pour this mixture over the flour with salt. With the help of fork mix the egg mixture into the flour. Now knead by hand everything together and form a smooth ball.
  7. Roll Dough #2 out into a large rectangle.
  8. Remove dough #1 from the fridge and by hand form smaller rectangle about half the size of dough # 1. Press it on the first half of dough #1 leaving at least 1 cm of the dough not covered on the edges.
  9. Take the other side of the dough # 1, and fold it over dough #2. Now take the edges from the bottom dough, and press into the top layer, ceiling the dough #1 in.
  10. Gently roll this into large square about three millimeters thick. Fold the rolled out square in half and that in half again. Wrap the dough into a clean dishtowel and place it in the fridge for 15 minutes.
  11. After 15 minutes repeat this process two more times. Place the dough back in the fridge till ready to use.
Recipe Notes

This dough is light and delicious. Can be used with many different filings to create countless recipes.

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