A basket full of apples
Apples, apples ... whoever loves them doesn't need to talk much about how good they are in cakes. Nothing new, just a slightly changed shape, but a very tasty shape.
- Butter (fat) crumble into flour with your hands to which you have added baking powder. Add eggs, sugar and 1-2 tablespoons of milk. First mix with a fork, then knead a compact dough with your hands. Wrap it in transparent or plain foil and store in the refrigerator for at least half an hour.
- Peel the apples and grate them. Saute with sugar and vanilla (you can add more sugar if the apples are more acidic) in a pot over a fire until they thicken (it all depends on how juicy the apples are). 1-2 tablespoons of bread crumbs can be added afterwards. Add raisins and cinnamon (how much cinnamon depends on how much you like it), stir and leave to cool.
- Take the dough out of the fridge and roll it out 2/3 to a thickness of about 5 mm (lightly flour the work surface). Lay the basket on the dough and cut it a little bigger than the basket, which is each placed separately in a greased and floured basket. Fill the baskets with the stuffing (you can spoon it a little, to fill everything). Roll out the rest of the dough a little thinner (about 3 mm) and cut to the size of the mold that will serve as a lid. Press the edges slightly to join the top and bottom dough. Arrange on a baking sheet and refrigerate while the oven heats up. Bake outside the pan stacked on the grill.
- Put the oven at 180C for about 20-25 min (depending on the oven, in mine it should also bake a little down, a little fan). Remove the warm ones from the mold and sprinkle with powdered sugar if desired. (About 24 baskets come out of this quantity - and yes, they are white, it seems like they are not baked but they are)