Ingredients
The dough
butter
100g
3.50oz
0.40cup
6.70tbsp
sour cream
150g
5.25oz
0.60cup
10tbsp
flour
300g
10.50oz
1.20cup
20tbsp
baking powder
3g
0.11oz
0.20tbsp
egg
50g
1.75oz
3.35tbsp
salt
pinch
The filling
apples
400g
14oz
1.60cup
26.80tbsp
plums
400g
14oz
1.60cup
26.80tbsp
orange (zest and juice)
1pc
sugar
30g
1.05oz
2tbsp
cardamom
1tsp
Method
The dough
- Mix the flour, salt and baking powder.
- Mix the egg and sour cream with a whisk; add butter (at room temperature), and mix it well with dry ingredients.
- Knead a slightly sticky dough. Put it in a bag and refrigerate for an hour (or more).
The filling
- Remove the pits from plums, add fine zest, sugar, orange juice, cardamom (or cinnamon), and cook over low heat until soft, for 15-20 minutes.
- Mash with a blender.
- Cut the apples into small cubes, and mix with plum puree.
Assembly and baking
- Divide the dough into two parts, roll each one on a floured surface, cut out circles with a diameter of 8-10cm.
- Put a spoonful of filling on half of each circle, cover with the second half of the dough, pass along the edge with a fork or fasten like a dumpling, make three small cuts on top of the blanks.
- Place the blanks on a baking sheet lined with parchment.
- Brush the top with a lightly beaten egg, and sprinkle with a mixture of sugar and cinnamon.
- Bake in the oven preheated to 356F (180C) for 15-20 minutes until light golden. *The baking time depends on your oven.
The amount of sugar in the filling can be increased if you like sweeter desserts.
