Dough: Start by mixing together all the ingredients needed for the dough, making sure you get a homogeneous mixture. Knead the dough well for about 10-15 minutes until it becomes elastic and no longer sticks to your hands. Once you have reached the desired consistency, divide the dough into 16 equal balls. Use a rolling pin to roll out each ball into a sheet about 12 cm in diameter. Once you have rolled out all the sheets, brush them with a little oil, then overlap two sheets, making a set of eight sheets. Cover them with a clean towel and let them rest for about 30 minutes. This step is important to allow the gluten to relax, which will make the dough easier to work with later.
Filling: Meanwhile, prepare the apple filling. Wash the apples well, peel and core them, then pass them through a large grater. Place the grated apples in a saucepan and add the sugar, stirring to smooth. Place the pan over a medium heat and allow the apples to brown. You will notice the apples release their juices and the mixture will begin to boil. Continue to cook until the juices evaporate and the apples are soft, but don't let them turn into a paste. Finally, take the pan off the heat and add the cinnamon, stirring well. Allow the filling to cool completely before continuing to form the pies.
Forming the pies: drizzle a little oil on the work surface to prevent the dough from sticking. Take a sheet of dough and roll it out with a rolling pin into as thin a square as possible, until almost transparent. Place the apple filling on the bottom quarter of the sheet, being careful not to put too much, to avoid spills. Twist the sheet with the filling towards the top, forming a spiral that will give the pies an appealing look. Place each pie on a baking tray lined with baking paper and brush lightly with oil to get a crispy golden crust. Preheat the oven to a medium temperature and place the tray inside, allowing the pies to bake for about 35 minutes. Check from time to time to make sure they brown evenly. When done, remove from the oven and allow to cool slightly before serving. The apple and cinnamon flavors will fill your kitchen and the pies will quickly become everyone's favorite!
Filling: Meanwhile, prepare the apple filling. Wash the apples well, peel and core them, then pass them through a large grater. Place the grated apples in a saucepan and add the sugar, stirring to smooth. Place the pan over a medium heat and allow the apples to brown. You will notice the apples release their juices and the mixture will begin to boil. Continue to cook until the juices evaporate and the apples are soft, but don't let them turn into a paste. Finally, take the pan off the heat and add the cinnamon, stirring well. Allow the filling to cool completely before continuing to form the pies.
Forming the pies: drizzle a little oil on the work surface to prevent the dough from sticking. Take a sheet of dough and roll it out with a rolling pin into as thin a square as possible, until almost transparent. Place the apple filling on the bottom quarter of the sheet, being careful not to put too much, to avoid spills. Twist the sheet with the filling towards the top, forming a spiral that will give the pies an appealing look. Place each pie on a baking tray lined with baking paper and brush lightly with oil to get a crispy golden crust. Preheat the oven to a medium temperature and place the tray inside, allowing the pies to bake for about 35 minutes. Check from time to time to make sure they brown evenly. When done, remove from the oven and allow to cool slightly before serving. The apple and cinnamon flavors will fill your kitchen and the pies will quickly become everyone's favorite!
Ingredients
Dough: 500-550 g flour 1 egg 250 ml warm water a pinch of salt Filling: 1.5 kg apples 6 tablespoons sugar (or to taste) 1 teaspoon cinnamon (or to taste) oil for greasing the sheets