Crispy stuffed baskets
Wonderful, fragrant pies, stuffed with apple, walnut, raisins and rum! According to my mother's old recipe, with one change - my mother's filling was with chocolate and butter cream, and I decided on a lighter, but equally beautiful filling variant :))
Preparation steps
- Dough preparation: Mix all the ingredients and knead the dough. It will be a little harder. Put it in a larger freezer bag, roll it out with a rolling pin and leave it in the fridge (when it stretches so thin, it cools down faster).
- Preparation of stuffing: Mix raisins and rum. Grate the apples (you don't have to peel them), don't squeeze the juice, then add the walnuts, jam and rum and raisins.
- Grease the mold in which the baskets will be baked with butter or grease. Roll out the dough with a rolling pin and a flower-shaped model or take out the shapes with a suitable glass and carefully put them in the mold.
- Put a small teaspoon of stuffing in each basket. If you have leftover dough, you can make strips or circles and close the baskets and bake like that - I didn't and 24 small baskets and 8 larger ones came out of this measure (the size of the mold in which standard muffins are baked).
- Preheat the oven to 180 degrees and bake the baskets until the dough gets a slightly yellow color (for me it was in 15 minutes). When cool, sprinkle with powdered sugar and serve.
Serving
I slightly modified my mother's old recipe, because I was fed up with chocolate fillings, and that's how it was in the original, so this hope came as a real refreshment :))
