Dessert Filled with Apple Jam

Ingredients

Dough:

• 100 g — Wholegrain wheat flour
• 50 g — Wholegrain rice flour
• 30 ml — Rapeseed oil
• 6 tbsp (90 ml) — Water
• 1 pinch — Table salt
• 1 level tsp — Dry yeast
• 1 tsp — Orange zest
• 80 g — Solid sweetener — preferred

Filling:

• 200 g — Green apple, cored and peeled
• 1 pinch — Ground cinnamon

Preparation

1. I prepared the dough by mixing the yeast, flour, salt and orange zest with the sweetener dissolved in water; I added the oil and kneaded the dough for 1–2 minutes. I left the dough to rise at room temperature until it had doubled in volume.
2. I grated the apples and reduced them for about 15 minutes over low heat to allow the excess water to evaporate; I added the cinnamon.
3. I divided the dough into 2 and rolled out 2 sheets from which I cut 12 "tombstone" shapes. I placed a tablespoon of apple on 6 of the pieces, then topped each with a matching tombstone-shaped piece of dough and gently pressed the edges together with my fingers.
4. I baked the dessert for approximately 15–20 minutes at 200°C until lightly golden.

Recipe in pictures

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