MILOPITAKIA (GREEK APPLE-FILLED COOKIES)
These sound yummy! Untried by me, posted for ZWT. Adapted from "Vefa's Kitchen". Note that prep time includes chilling time for the dough.
Provided by Muffin Goddess
Categories Dessert
Time 1h35m
Yield 30 cookies
Number Of Ingredients 12
Steps:
- DOUGH:.
- Sift the flour into a large mixing bowl. Cut in the diced butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Lightly stir in the yogurt, mixing until the dough just begins to come together (it should feel crumbly). Don't knead the dough, just gather all the crumbs and press them into a ball with your hands.
- Cover and chill for 30 minutes.
- FILLING:.
- While dough is chilling, put the apples, lemon juice and superfine sugar in a small pan over low heat. Cook, stirring constantly, until all the liquid has evaporated. Remove from the heat and stir in all the remaining filling ingredients (spices and walnuts).
- ASSEMBLY:.
- Preheat the oven to 350 deg. F. Grease two large baking sheets with butter.
- Divide the dough into 30 pieces. Roll each piece into a ball, then press your thumb into the ball to form a large hollow. Spoon the filling mixture into the hollows and press dough around it to seal it inches.
- Very gently press the filled cookies down to flatten them out a bit, but not so much that your filling leaks out. Place the balls on the baking sheets, seam side down, and bake them for about 35 minutes, or until lightly golden.
- Remove cookies from oven. Sift confectioners sugar and cinnamon over warm cookies, then allow to cool.
- Cookies keep for about 3 days at room temperature, or they can be frozen for several months.
Nutrition Facts : Calories 154, Fat 8.9, SaturatedFat 4.2, Cholesterol 16.3, Sodium 239.7, Carbohydrate 17.3, Fiber 1.4, Sugar 4.9, Protein 2.2
MILOPITA (GREEK APPLE UPSIDE-DOWN CAKE)
I use Granny Smith apples in this milopita recipe, but if you have a favorite apple you prefer for baking, use it.
Provided by Rose
Categories World Cuisine Recipes European Greek
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an 11-inch round baking pan with parchment paper.
- Combine sliced apples, 1/2 cup white sugar, butter, and brown sugar in a large bowl. Mix together gently, being careful not to break apple slices. Pour sugary juice from the apple mixture into the prepared baking pan. Arrange sliced apples on top in a circle. Sprinkle raisins on top of apples and pour any remaining juice over all.
- Combine olive oil and cinnamon in a large mixing bowl. Add egg yolks, flour, grated apples, baking powder, and remaining white sugar. Stir well to combine. Beat egg whites to a light froth in a separate bowl and stir into the olive oil mixture carefully. Pour over the apples in the baking pan.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 45 minutes. Cover cake with foil if the top browns before the cake is done baking.
- Remove cake from oven and allow to cool, about 30 minutes. Invert cake onto a serving plate.
Nutrition Facts : Calories 949.9 calories, Carbohydrate 128.9 g, Cholesterol 109.9 mg, Fat 46.8 g, Fiber 4.6 g, Protein 8.8 g, SaturatedFat 8.4 g, Sodium 227.8 mg, Sugar 87.2 g
NUTELLA COOKIES
I have not yet tried these but they look and sound delicious. From Vegetarian Times, Dec. 2011. Prep time includes chilling time.
Provided by flower7
Categories Dessert
Time 2h50m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Sift together flour, cocoa, baking soda, and salt in a bowl.
- Beat Nutella and butter with an electric mixer until smooth and combined. Beat in the brown sugar, then egg and hazelnut extract (if using). Add the flour mixture with mixer on low speed until dough comes together.
- Transfer dough to a large sheet of plastic wrap or wax paper. Use the wrap to shape into a 2-inch-diameter log. Secure tightly, and chill for 2 hours, or overnight.
- Preheat oven to 350°F Slice dough log into 1/4-inch-thick slices, rolling log 90 degrees between slices to keep edges round.
- Transfer slices to greased or parchment paper-lined baking sheet. Bake 9-11 minutes, or until cookies are firm and dry. Transfer to wire rack to cool.
- Decorate with 1/2 tsp Nutella and 1 hazelnut per cookie.
Nutrition Facts : Calories 127.5, Fat 6.3, SaturatedFat 4.9, Cholesterol 11.9, Sodium 42.1, Carbohydrate 16.5, Fiber 1, Sugar 10.6, Protein 1.6
APPLE-FILLED OATMEAL COOKIES
This recipe came from my trusty dusty old Better Homes and Gardens Cookie Cookbook that I relied upon heavily while my sons were growing up. This was one of their favorites.
Provided by Normaone
Categories Drop Cookies
Time 42m
Yield 36 serving(s)
Number Of Ingredients 15
Steps:
- Apple Filling:.
- In a saucepan combine apple, raisins, pecans, granulated sugar and water.
- Cook and stir until thick and apple is tender, about 10 minutes.
- Oatmeal Cookies:.
- Cream butter and brown sugar until fluffy.
- Beat in eggs one at a time.
- Sift together flour, baking powder, salt, cinnamon and cloves.
- Add to creamed mixture alternately with milk.
- Stir in rolled oats.
- Set aside about 3/4 cup of dough.
- Drop remainder from teaspoon onto a greased cookie sheet.
- Make a small depression in center of each cookie.
- Top with Apple Filling and a small amount of reserved dough.
- Bake at 375^ for 10 to 12 minutes.
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