Delicious Churro Apple Pie Cookie Recipe :-It’s possible that these cookies are the nicest cookies I’ve ever had in my life! It’s possible that I’m a little bit biased in this regard because I passionately enjoy apple pies and churros .
but still, I’m going to say that these cookies are the best cookies that I’ve ever made in my kitchen. In addition to being extremely crisp and crunchy, they are the ideal complement to the apple pie filling.
Delicious Churro Apple Pie Cookie Recipe
Ingredients :
1 . Pie crustÂ
- For the purpose of forming these cookies, I merely picked up some Pillsbury pie crust; it will make the process of putting them together a lot simpler.
2 . FillingÂ
- I made use of apple pie filling that I purchased at the grocery; once again, these cookies are intended to be simple. Ensure that it is chopped up a little bit so that it may be used effectively in our cookies.
3 . Butter
- This recipe calls for either unsalted or salted butter to be brushed on top of the dish.
4 . Topping
- Cinnamon and white granulated sugar are all you need to do to make this very simple recipe.
Instructions :
Preheat your oven to 350 degrees Fahrenheit. Place parchment paper on a baking pan and set it aside.
Sprinkle some flour on the area where you will be working. With each pie crust, roll it out one at a time, being sure you roll it out just enough to straighten it out because it comes in a roll. After it has been rolled out, its diameter ought to be around 14 inches.
The pie crust should be cut with a cookie cutter measuring 2 inches. Each pie dough ought to produce approximately twelve rounds. Keep the remaining cards to re-roll and utilise, or throw them away. Proceed with the remaining crusts in the same manner.
If you do not reuse any of the dough that is left over, you should receive approximately 48 rounds.
The apple pie filling should be placed in 24 of the rounds, each with a teaspoon. You should avoid using an excessive amount of apple pie filling because it will cause the pie to overflow.
The edges of each of these rounds should be brushed with a little bit of water, and then the remaining rounds should be placed on top of them.
Finally, the edges should be sealed with a fork. Due to the presence of water, the dough will be able to adhere to itself. One of the cookies should have a little slit cut into the top of it using a sharp knife.
Bake the cookies for twenty to twenty-five minutes, or until they have a golden brown colour, on the baking sheet that has been prepared.
Sugar and cinnamon should be combined in a plate that is quite shallow.
After allowing the cookies to somewhat cool down, which should take approximately two minutes, spray each cookie with the melted butter and then roll it through the cinnamon sugar. Repeat with each and every cookie.
Keep in the refrigerator for up to three or four days if you store it in an airtight container.
How To Make Churro Apple Pie Cookies :
Crust
1 . Preheat your oven
- 350 degrees Fahrenheit. Place parchment paper on a baking pan and set it aside.
2 . Assemble the crust
- Sprinkle some flour on the area where you will be working. With each pie crust, roll it out one at a time, being sure you roll it out just enough to straighten it out because it comes in a roll.
- After it has been rolled out, its diameter ought to be around 14 inches. The pie crust should be cut with a cookie cutter measuring 2 inches. Each pie dough ought to produce approximately twelve rounds. Keep the remaining cards to re-roll and utilise, or throw them away.
- Proceed with the remaining crusts in the same manner. If you do not reuse any of the dough that is left over, you should receive approximately 48 rounds.
Filling
1 . Assemble the cookies
- The apple pie filling should be placed in 24 of the rounds, each with a teaspoon. You should avoid using an excessive amount of apple pie filling because it will cause the pie to overflow. The edges of each of these rounds should be brushed with a little bit of water,
- then the remaining rounds should be placed on top of them. Finally, the edges should be sealed with a fork. Due to the presence of water, the dough will be able to adhere to itself. One of the cookies should have a little slit cut into the top of it using a sharp knife.
2 . Bake the cookies
- Bake the cookies for twenty to twenty-five minutes, or until they have a golden brown colour, on the baking sheet that has been prepared.
3 . Dust the cookies
- Sugar and cinnamon should be combined in a plate that is quite shallow. After allowing the cookies to somewhat cool down, which should take approximately two minutes, spray each cookie with the melted butter and then roll it through the cinnamon sugar. Repeat with each and every cookie.
4 . Finish the dish
- Keep in the refrigerator for up to three or four days if you store it in an airtight container.