Recipe Video

Ingredients

Shortcrust pastry
butter 82.5%
0.75 cup
200 g
7 oz
6.60 fl oz
egg
1 pc
powdered sugar
0.50 cup
130 g
4.55 oz
4.29 fl oz
baking powder
1 tsp
4.92 ml
salt
pinch
flour
1.25 cup
340 g
11.90 oz
11.22 fl oz
Apple filling
peeled green apples
0.50 cup
140 g
4.90 oz
4.62 fl oz
applesauce
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
sugar
1 tsp
4.92 ml
corn starch
1 Tbs
Marshmallow
applesauce
0.75 cup
180 g
6.30 oz
5.94 fl oz
sugar (#1)
0.50 cup
120 g
4.20 oz
3.96 fl oz
egg whites
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
water
0.50 cup
100 g
3.50 oz
3.30 fl oz
agar
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
sugar (#2)
1 cup
250 g
8.75 oz
8.25 fl oz

Method

Here is a simple recipe for unusual Apple Marshmallow sandwiches. What a nice dessert!

This recipe is worth to be tried by your loved ones!⠀

Stay at home and cook!

The calculation is for 10-12 sandwiches.

Shortcrust pastry

  1. All the ingredients should be at room temperature.
  2. Mix everything, except for the flour, with a mixer. Add the flour, and continue stirring for 30 seconds. Collect the dough into a ball with your hands, and refrigerate it for 2 to 3 hours.
  3. Roll out the dough, and cut it into circles (if the dough heats up by hand, then keep it in the fridge a little). Bake the cookies in the oven at 180C (356F) for 8 to 10 minutes.

Apple filling

Cut the apples into pieces, and boil in a saucepan until soft; add the rest of the ingredients, and boil for 3 to 5 minutes until firm. Add the water in some small portions so that it wouldn’t burn. Refrigerate the filling.

Marshmallow

  1. Bake the apples in the oven at 180C (356F) for 20 to 30 minutes. Mash the apples until puree.
  2. Chill the puree in the fridge (you can cook it in the evening in advance).
  3. Whip the mass on a medium speed for 3 minutes, gradually adding sugar (#1) in a tablespoon. At the end, whip for another 5 minutes.
  4. Add the egg whites, and keep whipping.
  5. Meanwhile, start cooking the syrup. First, bring the agar and the water to a boil, and add the sugar (#2). Cook it up to 110C (230F). During this time, the puree should be whipped well.
  6. Pour the syrup into the puree in a thin stream, while whipping; go on for another 3 minutes.
  7. Place the finished mass into a bag with a nozzle, and put marshmallows and the filling on the cookies. Dry it at the room temperature.