Servings:
12
Prep time:
30
Cooking time:
20
INGREDIENTS
- - 300 g of wheat flour
- - 2 fresh apples - renette
- - 100 g of sourdough
- - 60 g of barley malt
- - 30 ml of sunflower oil
- - 1 lemon
- - 1 tablespoon ground cinnamon
- - salt
INSTRUCTIONS
- Soften the yeast in 150 ml of warm water. Join three-quarters of the flour and begin to knead. In this way amalgamated, one at a time, the oil, 50 g of malt and a pinch of salt. Complete with the rest of the flour. Work the mixture well until it becomes smooth, cover and let stand for 4-5 hours : it should double in size.
- Peel the apples, cut them into small cubes and sprinkle with lemon juice, cinnamon and a tablespoons of malt.
- Roll out the dough to a thickness of about one centimeter. Thus producing 12 squares, which you fill with apples and close the bundle, sealing the four corners with a little water.
- Let rise the bundles on a bakng sheet for 2 hours, then bake at 180 ° C for about twenty minutes.
