Autumn is the time to harvest and it is especially rich in apples. These wonderful fruits are not only rich in healthy elements and fiber, but also provide incredibly extensive cooking opportunities. Dense sour or sweet and sour varieties are great for making pies without losing shape and absorbing sugar, they become sweet but not cloying. This closed apple the cake is not only tasty, but also very beautiful, thanks top cake from a kind of miniature buns with корицей. 
AT ремя: 1 час. 30 min. Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 400 gr. cake basics
- 3 tbsp. l flour, and optionally for sprinkling
- 6 tbsp. l (90 gr.) Butter, room temperature
- 3/4 Art. granulated sugar
- 1.5 tsp ground cinnamon
- 1/3 Art. dark raisins
- 1/3 Art. golden raisins
- 1.8 kg apples of different varieties, such as Granny Smith, Golden delishes and mac
- Juice 1 Lemon
- 0.5 tsp grated nutmeg
- A pinch of salt
- 1 large egg, beat lightly
- 2/3 Art. powdered sugar, optional
- 2 tbsp. l milk, and optionally as needed (not necessary)
Recipes with similar ingredients: shortbread dough, eggs, milk, apples, raisins, lemon juice, nutmeg, cinnamon
Recipe preparation:
- Cover 23 cm. baking pan 1 piece of dough and put in refrigerator until the pie is assembled.
- Top of cinnamon rolls pie: lay out the remaining the dough on a floured surface, and evenly distribute on its surface 2 tbsp. l (30 gr.) Butter. In a little mix 1/4 tbsp. granulated sugar with 1 tsp. cinnamon, and sprinkle this mixture evenly over butter; neatly press down with your fingers to help the mixture stick.
- Roll the dough into a tight roll. Cut and discard approximately 3.5 cm at both ends, and cut the resulting sausage across into slices 1.2 cm thick. Lay them with slices down on Floured parchment, forming a tight circle. Sprinkle lightly flour and then gently roll into a 25 cm circle. Lay parchment on a baking sheet, and put in the refrigerator until assembly pirogue.
- Pour dark and golden raisins into a medium bowl and pour it hot water. Let it get soft and soft for about 5 minutes. then drain the water.
- Apple filling: peel apples and cut core, cut them into 1.2 cm thick slices and mix them in a large bowl with the remaining 0.5 tbsp. sugar and lemon juice. Вin a large skillet over medium-high heat, melt the remaining 4 Art. l (60 g.) Butter. Add apples and cook, stirring occasionally until the hard apples are softer, but all still will keep in shape, 15-18 min. (sweeter apples, such as The Macs will be very soft and give more juice). Pour in flour, the remaining 0.5 tsp. cinnamon, nutmeg and salt, and stir until the juice thickens, about 2 minutes. Remove the pan with cook the plates, stir in the raisins and let the filling cool completely (the filling can be stored closed in the refrigerator for up to 2 days).
- Fill the form with the dough with the filling, laying it out in an even layer. Turn the cakes from the rolls with cinnamon and cover them with a pie, remove parchment (it’s okay if some pieces are in the process slightly separate from each other). Hold the dough cakes to each other to a friend. Bend the edges of the dough up and pinch in random order. Lubricate with egg and refrigerate for 30 minutes.
- Place the pan in the oven and heat it to 205 ° C. Place the cake pan on a baking sheet and bake until the crust will become golden and crispy, and the filling will begin to bubble, about 50 minutes (if the top turns brown too quickly lightly cover the cake with foil). Lay on the grate and let cool slightly.
- Frosting: Whisk icing sugar in a bowl with a whisk milk to a uniform smooth consistency (if the glaze turned out too thick add another milk for 1 tbsp. l.). Pour icing pie.
