Shortcrust pastry apple muffins with filling

Name: Shortcrust pastry apple muffins with filling
Prep time: 45 min
Total time: 75 min
Yield: 8
Ingredients: 220 g wholemeal spelt flour; 60 g ground hazelnuts; 1 tbsp coarse cane sugar; 350 g apples; 20 g apple sauce; 40 g maple syrup; 2 tbsp maple syrup; 2 pinches salt; ½ tsp cinnamon; 2 tbsp lemon juice; 60 g vegan butter; 40 g coconut milk yoghurt

Ingredients

8 pieces

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

220 g wholemeal spelt flour

1 pinch salt

60 g vegan butter, cut into pieces

40 g maple syrup

20 g apple sauce

Filling

350 g apples, finely grated

60 g ground hazelnuts

40 g coconut milk yoghurt

2 tbsp maple syrup

2 tbsp lemon juice

1 tbsp coarse cane sugar

½ tsp cinnamon

1 pinch salt

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Utensils

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How it's done

Dough

Mix the flour and salt in a bowl. Add the butter, maple syrup and apple sauce, combine quickly to make a soft dough, cover and chill for approx. 10 mins.

Filling

Mix the apples and nuts with all the other ingredients up to and including the salt.

To shape the muffins

On a lightly floured surface, roll out ¾ of the dough to approx. 2 mm thick, line the prepared muffin holes with the dough, place the filling on top. Sprinkle a little more flour on the work surface and roll out the remainder of the dough to approx. 2 mm thick, cut out the tops, place on the filling, press down firmly, cut a cross into the top of each muffin.

To bake

Approx. 20 mins. in the centre of an oven preheated to 175°C. Remove from the oven, allow to cool slightly on a cooling rack.

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«Shortcrust pastry apple muffins with filling»

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8 pieces

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