Apple filling: Start by soaking the raisins in warm water or, for an extra flavor, in rum. This step will not only soften the raisins but also add an interesting flavor note to the filling. After soaking, gently crush them to release the flavors. Peel the apples and cut them into small, uniform pieces to ensure even cooking. In a pot, melt the sugar in 1/2 dl of water, stirring constantly to prevent burning. Once the sugar is completely melted and has started to form a syrup, add the apple pieces along with the previously prepared raisins. If desired, you can also add pine nuts, which will provide a crunchy texture and a slight nutty flavor. Sprinkle cinnamon powder to enhance the aroma and add the wine, which will further enrich the mixture. Let the mixture simmer over medium heat for about 15 minutes, stirring occasionally, until the liquid is absorbed and the apples become soft but not completely mashed.
Meanwhile, prepare the dough. Roll it out into a sheet about 1/2 cm thick. Using a knife or a cookie cutter, cut out long oval shapes about 9-10 cm in size. Fill each shape with the sautéed apple mixture (or another preferred filling, such as chocolate or sweet cheese). Make sure not to overfill to avoid bursting during baking. Fold the edges of the dough over the filling and press gently to seal. Shape each pastry into an egg shape, ensuring it is uniform. Place them on a baking tray lined with parchment paper, leaving a little space between them. Bake at a medium temperature for about 25 minutes, or until golden and browned.
For the glaze, beat the egg white in a clean bowl until frothy but not stiff. Add lemon juice to stabilize the mixture. Start incorporating the powdered sugar, adding it gradually while continuously mixing. In the end, you should achieve a thick and creamy glaze. If you want to create colored glaze, divide the mixture in half and add a drop of food coloring to each part. Mix well to achieve uniform colors. Once the pastries have cooled, cover them with the colored glaze, decorating them in your desired style. This way, you will create a dessert that is not only delicious but also visually appealing, perfect for special occasions or just to indulge the family.
Meanwhile, prepare the dough. Roll it out into a sheet about 1/2 cm thick. Using a knife or a cookie cutter, cut out long oval shapes about 9-10 cm in size. Fill each shape with the sautéed apple mixture (or another preferred filling, such as chocolate or sweet cheese). Make sure not to overfill to avoid bursting during baking. Fold the edges of the dough over the filling and press gently to seal. Shape each pastry into an egg shape, ensuring it is uniform. Place them on a baking tray lined with parchment paper, leaving a little space between them. Bake at a medium temperature for about 25 minutes, or until golden and browned.
For the glaze, beat the egg white in a clean bowl until frothy but not stiff. Add lemon juice to stabilize the mixture. Start incorporating the powdered sugar, adding it gradually while continuously mixing. In the end, you should achieve a thick and creamy glaze. If you want to create colored glaze, divide the mixture in half and add a drop of food coloring to each part. Mix well to achieve uniform colors. Once the pastries have cooled, cover them with the colored glaze, decorating them in your desired style. This way, you will create a dessert that is not only delicious but also visually appealing, perfect for special occasions or just to indulge the family.
Ingredients
* 300-400 g tart dough Filling * 2 apples * 4 tablespoons sugar * pine nuts * raisins * cinnamon * 1/2 cup Marsala or another sweet dessert wine Glaze * 120-150 g powdered sugar * 2 drops food coloring * 1 egg white * lemon juice (from 1/2 small lemon) Other fillings: jam, hazelnut cream, sweet cheese cream (ricotta), poppy seeds.