Apple Cinnamon Rose Cookie

Hello Dear Friends,

The last recipe for this week (I'll be out a lot due to meetings tomorrow unfortunately) is a delicious, mouth-watering but challenging recipe that will get you in trouble again. cookie :)

I say this because it takes some effort to fasten and unroll the dough. As you know, the most beautiful cookies are the ones that fall apart in the mouth besides their pleasant appearance. And such recipes are usually starchy ones, which can stress when making even the most practical cookies when starch is involved, as is the case with flour cookies.

Apple rose cookies or apple roll cookies are also melting in the mouth. For this reason, the texture of the dough is also very delicate…

In order to open and wrap these cookies, you must first cool the dough after opening it. You can do this by chilling it in the freezer for 10-15 minutes.

The other trick is to divide the dough into 2 parts. As I mentioned above, the dough is tough, the dough is hot :) so the bigger the dough you deal with, the harder it will be.

While preparing the dough, I used plain oil that I prepared before, with the addition of starch, it was as delicious as if it was wrapped in flour cookies.

It turns out 18 cookies in total. It is useful to arrange the cookies spaced apart as they spread a little while baking.

Note: If you do not grease the tray well, the cookies may break while taking them from the tray. If they do not come, remove them from the tray with the help of a spatula.

Love…

Ingredients for Apple Cinnamon Rose Cookies Recipe

For the dough:

• 1 pieces of eggs
• 100 g plain oil
• Half a teaspoon of oil
• Half a cup of yogurt
• 1,5 teaspoon of powdered sugar
• 2 cups flour +1 teaspoon flour
• 1 teaspoon of wheat starch
• 1 package baking powder

For inside:

• 2 medium apples (1 is enough, but keep it as a spare)
• Granulated sugar
• Cinnamon
• Water and half a lemon to boil the apples

How to Make Apple Cinnamon Rose Cookies Recipe?

1. Take the egg, oil, vegetable oil and yoghurt into the kneading bowl and mix quickly with your hands.
2. Add powdered sugar, flour, starch and baking powder on it and knead a soft dough.
3. When the dough comes together, take it to the counter and knead for another 2-3 minutes, wrap the dough with cling wrap and put it in the refrigerator. (We are cooling the dough so that it can be rolled easily, be careful not to get too hard, otherwise it will be necessary to wait for it to warm up a little before opening it)
4. While the dough is cooling, wash the apples, cut them in half and remove the cores. Squeeze the juice of half a lemon into the apples, which you cut into 2 millimeters, and boil them in boiling water for 1 minute. (The aim here is to give flexibility to the crotchets, since they are thin, 30-40 seconds may be sufficient)
5. Take the boiled apples on a paper towel-lined plate and let them drain.
6. Divide the cooled and rested dough into 2 parts. Open the first piece in a rectangular shape.
7. Divide it into 9 pieces crosswise and sprinkle cinnamon and granulated sugar on it. Line up the apple slices you prepared in a row as in the photo and roll them carefully. Put the cookies you have prepared on a baking tray that you have thoroughly oiled or greased with parchment paper. Do the same with the second dough and place it on the tray at 3-4 cm intervals.
8. Sprinkle cinnamon and granulated sugar on the cookies and bake in a preheated oven at 180 degrees for 20 minutes, checking from time to time.
9. After 20 minutes, take the cookies out of the oven. (The color will be darker as in the photo, but they will be slightly soft to the touch. You do not need to cook any more, it will harden as it cools.)
10. Serve the cooled cookies on a serving plate.