Apple rolls
Autumn always makes me want to bake with apples. These little rolls bring back the warmth of childhood: tender pastry, fragrant apple filling and a hint of cinnamon. My family enjoyed them warm with cold milk.
Adjust servings in the full version
Wash the apples and remove peels and seeds.
Coarsely grate the apples and place in a saucepan with the sugar and cinnamon. Stir and set over low heat.
After a few minutes, a lot of juice will appear. Stirring all the time, evaporate the juice. When there is no juice left in the saucepan, remove the filling from the heat and cool.
Now let's prepare the dough. Measure flour into a wide bowl. Grate cold margarine on a coarse grater. I use margarine straight from the freezer. Add baking powder and vanillin. Mix.
Dip the margarine in flour as you grate it to stop it sticking. Grate a little, dip again and continue until you have a crumbly mixture.
Combine the egg, sugar, sour cream and vegetable oil in a separate bowl.
Stir until smooth. No need to beat.
Add flour and knead soft dough. It practically does not stick to your hands. Roll the dough into a large ball and refrigerate for 20 minutes.
Remove the dough from the refrigerator. Divide into pieces the size of a walnut or slightly larger. Roll each piece into a ball. I got exactly 30 pieces.
Flatten each ball into an oval, put a teaspoon of filling at one end and roll it up. The dough is soft and easy to shape by hand, without a rolling pin.
Place the rolls on baking paper. And put in preheated to 180°C for 20 minutes.
Bake the rolls until light golden brown. Remove from the oven, let cool slightly and remove from the paper while still warm.
Sprinkle the finished rolls with powdered sugar.