Kurabiye is a general term for biscuit. In Kars, they feature a filling of local ingredients, usually apples and walnuts. Pastry shops and some bakers make very elegant kurabiye, rolling the dough around the filling and making something that resembles croissants. This, however, is a more rustic version.

Makes
16

Preparation

30min

Cooking

55min

Skill level

Easy
By
Average: 4.2 (10 votes)
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Ingredients

  • 4 granny smith apples, cored, peeled, finely chopped
  • 55 g (¼ cup) white sugar
  • ½ tsp ground cinnamon
  • 375 g (2½ cups) plain flour
  • 40 g (¼ cup) pure icing sugar
  • 1 tsp baking powder
  • 250 g unsalted butter, melted
  • 2 tbsp plain yoghurt
  • 100 g (1 cup) walnuts, roughly chopped
  • whipped cream, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 15 minutes

Place apples and sugar in a large saucepan over medium heat. Cook, stirring occasionally, for 15 minutes or until apples are soft but not mushy. Remove from heat, stir in cinnamon and allow to cool.

Preheat oven to 200°C. Sift together flour, icing sugar and baking powder. Add butter and yoghurt, and stir until mixture just comes together. Divide dough in two.

Press half the dough into a greased 20 cm square cake pan and, using your fingers, press into the base and sides of pan. Spread apple mixture over dough, then scatter over walnuts.

Place remaining dough on a sheet of baking paper. Shape into a square that’s large enough
to cover the apple mixture and refrigerate for 15 minutes, to firm.

Bake for 20 minutes, then reduce oven to 180°C and bake for a further 20 minutes or until top is golden brown and cooked through. Cut into squares to serve.

 

Photography by Chris Chen.