Ingredients: |
Ingredients: 2 1/4 cups (11.25 Oz - AP Flour) 13 T unsalted butter (1/4 " pieces) 3 1/2 T sugar 1 tsp salt 4 1/2 T ice water 1 T cinnamon 1 large egg, slightly beaten 1/4 cup water 2 T unsalted butter 1 1/2 Lb granny smith apples (Peeled, cored , 1/4 inch pieces) 1/4 cup packed light brown sugar 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp salt
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Directions: |
Directions:1) Pastry: Mix flour , butter 1 ½ tsp sugar and salt and beat at low speed until mix resembles coarse meal. Add ice water and mix until dough begins to come together, about 1 minute, adding water 1 Tb at a time as needed. Divide dough in half, shape into 4 inch square, wrap in plastic wrap and refrigerate for one hour. Combine cinnamon and remaining 3 Tb of sugar and set aside. 2) Filling: Combine water and cornstarch in a small bowl. Melt butter in a 12 inch skillet over medium high heat. Add apples and cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in the sugar, cinnamon, nutmeg and salt and cook until fragrant, about 30 seconds. Stir in the cornstarch mix and cook , stirring frequently until the sauce thickens, 1 to 2 minutes. Transfer to bowl and let cool completely, about 30 minutes. 3) Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment. Roll 1 square of dough into a 12 by 8 inch rectangle, 1/4 inch thick, on a lightly floured counter. Spread evenly with apple mixture. 4) Roll remaining dough into a 12 by 8 inch rectangle. Using fluted pastry wheel, cut dough into 16 strips 12" by ½". Arrange dough strips diagonally in lattice pattern over filling trimming as needed. 5) Cut into 24, 2 inch squares, brush tops with egg and sprinkle with cinnamon sugar mix. Space cookies 1 inch apart on prepared sheets. Bake cookies one sheet at a time, until golden , 30 to 35 minutes, rotating sheets halfway through baking. Refrigerate second sheet while first is baking. Let cookies cool completely on sheets. They can be stored at room temp for up to 2 days. |