Fried apple pies with sautéed apples

Name: Fried apple pies with sautéed apples
Ingredients: 400 g flour; 200 ml lukewarm water; 7 g dried yeast; 1 teaspoon salt; 30 ml oil; 5 medium apples (750 g); 45 g sugar; 1 teaspoon cinnamon; 300 ml oil; 15 ml oil; 20 g powdered sugar

Dessert - Fried apple pies with sautéed apples by Tincuta A. - Recipia

Fried apple pies with sautéed apples have yeasted dough, browned in a pan, and a sweet cinnamon filling. The grated apples soften before they go into the dough, and powdered sugar settles on the crust while it’s still warm. I like to eat them slightly warm, with black tea. Preparation: 35 minutes. Cooking: 34 minutes. Resting: 80 minutes. Total time: 149 minutes. Servings: 8. About 370 kcal and 5 g protein per serving.

Ingredients

For the dough

400 g flour
200 ml lukewarm water
7 g dried yeast
1 teaspoon salt
30 ml oil

For the filling

5 medium apples (750 g)
45 g sugar
1 teaspoon cinnamon

For frying and serving

300 ml oil
15 ml oil
20 g powdered sugar

Preparation

1. Sift the flour into a bowl and mix it with the dried yeast and salt. Gradually pour in the lukewarm water and knead for 4 minutes, then gradually work in 30 ml of oil and knead for another 4 minutes, until you have an elastic dough that doesn’t stick to your hands. 2. Cover the bowl with a tea towel and leave the dough somewhere warm for 60 minutes, until it has doubled in size. 3. Peel and grate the apples. Put them in a pan with the sugar and cook for 10 minutes, stirring, until they soften and there isn’t much juice left in the pan. Add the cinnamon, then leave the filling to cool for 20 minutes. 4. Oil the work surface with 15 ml of oil. Divide the dough into 8 pieces and roll each one out. Put a spoonful of filling in the middle, fold the dough over and seal the edges well. 5. Heat 300 ml of oil in a pan. Fry the pies two at a time for about 3 minutes on each side, until golden brown. Dust with powdered sugar to serve.

Notes

The pies keep in the fridge for up to 3 days in a covered container; the crust softens a little as they cool. For a different filling, you can replace the apples with 750 g of firm pears, grated and cooked in the same way. The dough contains gluten from wheat flour. Serve them with black tea or on their own, without anything else. I start the dough about an hour and a half before serving, and if I make a larger batch, I allow time to fry them in several batches. Firm-fleshed apples are easy to grate and hold their texture well in the filling. If there’s still juice in the pan after cooking, leave the apples on the heat until it evaporates, so it doesn’t run out when you fold the dough. Roll out the pieces of dough on an oiled work surface, not one dusted with flour, so the edges don’t dry out while you fill them.