Pretty apple shaped apple cinnamon hand pies -3 tips to incorporate butter into the flour without having a food processor.

Firstly for me is the dough as important as the filling. The pie dough has to be pliable and not too try because otherwise it’s so difficult to shape it. Secondly the taste needs to be subtly sweet and crisp and flaky. Otherwise the pie dough recipe is just no good. Here are 3 ways how you can incorporate your butter in to the flour without a food processor.

• If you have a pastry cutter just cut the cold butter into the flour until it looks like fine ground grain.
• Another great way to mix the butter into the flour ist to put the bowl with the flour mixture into your stand kitchen mixer with the whisk attached add the butter cubes and start to whisk slowly until everything looks like a fine pea sized mess.
• The messiest way to do this ist to pinch, rub, squeeze and crush the flour with the butter with your fingertips together until small pea sized lumps form . This will take you about 10 minutes.

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How to shape those apple cinnamon hand pies .

• First of all I cut the pie dough into 2 parts, one larger and one smaller part.
• Now I’m going to roll out both parts with a pin until 2mm (1/8inch) thick. Before rolling and shaping the larger disk for the last time use a embossed rolling pin and roll it carefully with enough pressure to see the pattern over it.
• After that I’m going to start out with the small dough disk and cut out 8 circles that are 2cm larger in diameter than the diameter of the apple halves.
• I’m cutting out 8 circles on the larger disk that are 4 cm larger in diameter than the apple.

Hold on we are almost done!

• Now take a small dough circle smear it with the cinnamon sugar butter but leaving out 1 cm.
• Place the hasselback cut apple half on the smeared dough circle brush cinnamon butter in the apple .
• Moisten the clean dough border with water.
• Finally pull the larger dough circle onto the apple and pinch the dough edges together.
• I trim the edges with a pastry wheel to make it look more pretty and even .
• Now I’m shaping the leaves , stems and blossom end and place them carefully onto the apple shaped hand pies. Moisten the decorating parts a little bit before sticking the m to the hand pies.
• Repeat this with all the other apple halves.
• When everything is done place the handles into the fridge for 30 minutes. The decoration and patterns shaped into the dough need to be cold to stay.
• Tadaa ! Thats it.

Here is a little video for you on how to make these hand pies.

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Some thoughts and advices .

• These hand pies are best enjoyed with some creamy vanilla ice cream or half beaten lightly sweetened cream (add a sip of rum and vanilla sugar to the cream and make it a more adult thing ).
• If you don’t like the peel on the apples, no problem. Just peel the apples before you half, core and hasselback them.
• Before I brush the cinnamon butter on the smaller dough disk I sprinkle some flour over it. This way the juices of the apple and the butter thicken a little bit while baking. So good.
• You can freeze the baked apple hand pies for later. Just wrap them in cling film and put them into the freezer for up to 2 months. When thawed just put them for 10 minutes into the oven at 180C fan(360F) to crisp up.

I hope you make this delicious fall recipe really soon because I promise you it won’t be the last time you’ll make it.

Lastly if you make these pretty apple shaped cinnamon apple hand pies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from yo guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos of recipes you all have made is my favorite .

Cinnamon hugs Nina

If you love apples here are some more apple recipes for you:

• Christmassy sourdough baked apple cake
• Apple galette with honey whiskey frangipane
• Antonias favorite apple pie
• Apple cinnamon crumble muffin
• Fancy pork tenderloin in puff pastry with caramelized apples and onions
• Autumnly apple cider and cheese soup with pretzel chips

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Pretty Cinnamon Apple Hand Pies

4 from 11 votes

Recipe by Nina Course: brunch, DessertCuisine: American, austrian

Servings

8

hand pies

Prep time

30

minutes

Cooking time

45

minutes

Calorieskcal

Total time

2

hours 

15

minutes

We can't celebrate fall without a show stopper apple recipe. This is an easy recipe for beautiful apple shaped cinnamon apple hand pies . They are easy to make and go so well with a scoop of creamy vanilla ice cream.

Cook Mode

Keep the screen of your device on

Ingredients

• Dough

• 220 g 220 unsalted butter cut into small cubes

• 440 g 440 flour

• 1 tsp 1 salt

• 2 2 eggs large

• cold water if needed

• 2 tbsp 2 sugar

• Filling

• 4 4 apples small to medium sized, cut in half, cored

• 150 g 150 butter room temperature

• 150 g 150 brown sugar

• 1 tbsp 1 cinnamon

• 1/4 tsp 1/4 cardamom optional

• 1/4 tsp 1/4 cloves grounded, optional

• Egg wash

• 1 1 egg

• 2 tbsp 2 milk

Directions

• Dough
• In a medium sized bowl mix together flour, salt and sugar.
• Add the cold butter cubes and incoporate them into the flour mixture with a pastry cutter, food processor or, in rubbing the flour mixture into the butter until everything is very fine in size.
• Add the eggs and knead the dough until everything comes together to pliable dough. Don't knead the dough to long just let it come together.
• Attention: if the dough seems to dry and tense add some water. 1tbsp at the time. Don't add to much.
• Wrap the dough into plastic wrap (cling film) and put it into the fridge for one hour.
• Filling
• Mix together butter, sugar and the spices. Either with a spoon or an electric mixer.
• Now take the halved and cored apples and slice every half length wise about every 2mm(1/8 inch) . But don't cut it the whole way trough. The apple half should stay intact and not cut apart. It's like making hasselback apples instead of hasselback potatoes
• Put everything together
• Take the pie dough out of the fridge, cut it in half and roll every half out about 0,5cm (1/4 inch) thick.
• Optional: Take one rolled out pie halve and roll over it with an embossed rolling pin.
• Now cut out 8 circles that are about 2cm larger in diameter than your apple half and 8 circles that are 4cm in diameter large than your apple halves.
• Take the smaller dough circles and coat them with the cinnamon sugar butter filling, but leave out the1 cm of the border.

  • 

• Place the apple halves onto the smeared dough circles and coat the rest of the apple with the cinnamon butter.

  • 

• Now moisten the edges of the dough circles and put the larger circles on top. Pinch the edges together. Now repeat that process with all the other apple halves.

  • 

• With the rest of the dough form leaves and stems and decorate the apple shaped hand pies with them.

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• Put the hand pies back into the fridge for 30 minutes.
• Preheat the oven to 180C (350F) fan.
• Place the hand pies on a baking sheet covered with a baking paper, brush them with egg wash (egg and 2 tbsp milk mixed together)and bake for 45-60 minutes.
• Leave them to cool on a rack.
• These are best enjoyed still warm, with a sprinkle of powdered sugar and a scoop of ice cream.

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This year I started early with my Christmas bakery in the middle of November. Did you know that baking cookies is the perfect idea for a date with your significant other? Well me neither but that’s how I got together with my lovely boyfriend and shared our first kiss while baking and eating christmas cookies. Romantic isn’t it?

Now back to my Christmas cookie collection ?

• First off I start with my own recipe for Austrian Vanillekipferl (vanilla crescents). These are made with whole grain flour and part brown sugar. My whole family loves them and they are my favorite for the christmas time. If you want to try an Austrian Christmas Cookie recipe, than I recommend you Vanillekipferl, because they are easy to make and you don‘t need a lot pf ingredients. You will find my delicious recipe here!
  

• Bailey‘s Hazelnut Chocolate Shortbread Cookies
  These Baileys Hazelnut Chocolate Shortbread Cookies are holiday perfection. The baileys liquor and vanilla extract give these cookies such a great deep flavor and dipped in chocolate are they just pure deliciousness. You can find my recipe here.
  

• Ninas Fairy Kisses – unique Christmas Cookie recipe
  This is a delicious Christmas cookie recipe for amazing light and airy Fairy Kisses Cookies. Sugar cookie base – Candy – Meringue on top. Most perfect for that special holiday season of the year and gone before you can count to 10?
  

• Brown Butter Hawaij-Spiced Snickerdoodle
  I found this recipe while scrolling through my instagram feed one day and I instantly fell in love with Taylors Blog allpurposeflourchild. It‘s really hard to find a good recipe for snickerdoodles and these are my favorites. I just changed it a bit instead of 1/2 tsp cinnamon I added 1tsp. And for the hawaij spiced sugar I used 1/3 cup granulated sugar, 2tsp ginger, 2tsp cardamon, 2tsp cinnamon, 1/4 nutmeg, 1/4 tsp cloves and pinch salt.

• Chocolate Chip Cookies from hummingbird high
  I could eat chocolate chip cookies all year round. And there are a lot of really great recipes which make the perfect round crispy on the edges soft in the middle chocolate chip cookies. This recipe is one of those great ones and always have on hand.

• Linzer Augen – an Austrian Classic
  I found this recipe years ago in an Austrian baking magazine and ever since I have used this recipe.
  
  Ingredients: 300g whole grain flour, 100g powdered sugar, 1 pinch of salt, 1/2 tsp vanilla bean paste, 150g butter cold, 1 zests of one organic lemon, 1 egg yolk, 150g your favorite jam
  For the dough combine flour and powdered sugar, salt, vanilla paste and cold butter with your fingertips to a crumb like texture. Add lemon zests and egg yolk until dough forms. Chill in the fridge for 60 minutes. Preheat the oven to 180°C. Roll out dough on lightly floured surface to 2-3mm. Using Linzer Augen cookie cutters or an empty glass, cut into matching pairs. Cut a ¾ inch diameter hole from one of each pair. Bake on the middle rack for 8-10 minutes until golden. Let cool completely before spreading the jam on the hole–less side of the pair. Place matching half on top of the jam-covered one. Dust them all with powdered Sugar.

• Easy Cornflake-Chocolate Cookies
  These are one of my boyfriends favorites and for on of our dates before we’ve become girlfriend and boyfriend we’ve made this cookies. They are very easy to make and only need two ingredients.
  200g milk chocolate and 300g cornflakes
  Carefully melt the milk chocolate and carefully stir in the cornflakes until everything is coated. Use two teaspoons to make little heaps on the baking sheet until you used up all the mixture. Chill in the fridge.

• Gluten-free Peanut Butter blossom cookies from the toasted pine nut.
  I love everything peanut butter and these are just perfect, even my dad likes them and he. is. very. picky! They are easy to make and you only need a few ingredients, but make sure you use high quality smooth peanut butter.. Try them and tell me what you think.

Lots of <3 Antonia

If you enjoyed those delicious cookies maybe you’d like to have a look at our Cranberry Cointreau Glühwein.

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook andInstagram ! We would to see you there!

The post Antonias all-time favorite Christmas Cookies Collection appeared first on Two Sisters Living Life.

These Austrian Vanillekipferl are my all-time favorite Christmas cookies! They are traditional cookies from Austria. Everybody makes them for the Christmas season. And they only consists of few ingredients.

This recipe is kinda special since the crescents are made with whole grain flour and part brown sugar. The brown sugar is for the taste and gives them kinda caramel flavor and the sweetness comes from the powdered sugar.

This recipe will give you at least 100 pieces of vanilla crescents.

What means „Kipferl“?

The word Kipferl refers to anything which is crescent shaped. You will definitely find in every austrian bakery a pastry which is crescent shaped, like Brioche-Kipferl or Mohn-Kipferl.

But Vanillekipferl are only available during christmas time.

The word “Kipferl” can also be used as an endearment and stands for endearing fool. My lovely boyfriend always calls me Kipferl, which always makes me smile. Most of the time when I was “patschert”, Austrian word for clumsy, or when I forgot to do something?.

I hope you’ll enjoy these delicious “Vanille Kipferl” as much as my family and I do! They can’t be mist on any Christmas cookie plate!

Lots of <3 Antonia

If you enjoyed those delicious cookies maybe you’d like to have a look at our beautiful fairy kisses cookies .

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would to see you there!

Austrian Vanillekipferl (Vanilla Crescents)

5 from 1 vote

Recipe by Antonia Course: austrian recipe, christmas cookes, cookiesCuisine: austrian

Servings

100

pieces

Prep time

20

minutes

Cooking time

12

minutes

Calories

67

kcal

This cookie recipe is an austrian classic and everybody prepares them for christmas! This is a bit healthier version made with whole grain flour and brown sugar. These cookies are simple to made and only made with few ingredients.

Cook Mode

Keep the screen of your device on

Ingredients

• 400 g 400 butter unsalted, cubed

• 200 g 200 almonds ground

• 500 g 500 whole grain flour

• 100 g 100 brown sugar

• 60 g 60 powdered sugar

• 2 tsp 2 vanilla extract

Directions

• Combine flour, powdered sugar, brown sugar, vanilla extract, ground almonds with the butter and form to a dough. Chill in the fridge for 1 hour.
• Preheat the oven to 175°C.
• On a lightly floured surface, roll level tablespoons of the dough into 3-inch ropes. Taper the ends slightly and form the ropes into crescents. Carefully transfer the crescents to the baking sheets, about 1/2 inch apart.
• Bake for 12-15 minutes until lightly golden.
• In a small bowl mix together 100g powdered sugar and vanilla from 2 vanilla beans. Roll the still warm cookies in the sugar and let cool completely.

Nutrition Facts

• Calories: 67kcal
• Carbohydrates: 5g
• Protein: 1g
• Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 9mg
• Sodium: 30mg
• Potassium: 35mg
• Fiber: 1g
• Sugar: 2g
• Vitamin A: 100IU
• Calcium: 10mg
• Iron: 1mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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These Baileys Hazelnut Chocolate Shortbread Cookies are holiday perfection. The baileys liquor and vanilla extract give these cookies such a great deep flavor and dipped in chocolate are they just pure deliciousness. I found the recipe a long time ago in a Christmas cookie feature from “bake from scratch” and I always keep old magazines and never throw them away.

How to make Baileys Hazelnut Chocolate Shortbread Cookies

Ingredients:

• 1/2 cup toasted, chopped hazelnuts (85g)
• 2/3 cup granulated sugar (133g)
• 3/4 cup unsalted butter (170g) plus 2 Tbsp (30g)
• 2 tablespoon baileys liquor
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 3/4 cup all-purpose flour
• 8 ounces (225g) chopped semisweet chocolate

1.In a food processor pulse hazelnuts and sugar until finely ground.

2. In a bowl of a stand mixer beat butter and hazelnut sugar until creamy 3-4 minutes. Add baileys, vanilla and salt and combine. Add flour and beat until combined and dough starts to come together. Turn out dough and shape into disk and wrap in plastic wrap and refrigerate for 45 minutes.

3. Preheat oven to 180°C and line 2 baking sheets with parchment paper.

4.On a lightly floured surface roll dough to 6mm(1/4inch) thickness. Using a cookie cutter dipped in flour, cut dough, retooling scraps as needed. Place on prepared pan and sprinkle with granulated sugar. Refrigerate for 20 minutes.

5.Bake until lightly golden and tops and edges are set, for 14-16 minutes, rotating pans after 8 minutes. Let cool on pans for 5 minutes and the let cool completely on wire racks.

6. Melt chocolate over simmering water until glossy and smooth. Dip half of each cookie into chocolate and sprinkle with silver sprinkles, if desired.

If you enjoyed that recipe maybe you wanna try our Nina Fairy Kisses Christmas Cookies, one of my favorites!

Say hello to us on social media <3. You can connect with us on Pinterest, Facebook and Instagram !

Love, Antonia

The post Baileys Hazelnut Chocolate Shortbread Cookies appeared first on Two Sisters Living Life.

I hope you will enjoy these awesome cookies as much as we do. Please leave us some kindly words if you like this post. Did you try this recipe? Awesome! Tag us @twosisterslivinglife on social media. We love to hear from you.

Love, Antonia

Nutella Stuffed Red Velvet Cookies

Best Nutella stuffed Cookies ever

• 1 jar nutella (hazelnut cream)
• 1/2 cup butter (unsalted)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1 tsp red color (more or less depends)
• 1 pinch salt
• 1/4 cup chocolate chips

1. Before you start preparing the cookie dough, you need to portion the Nutella – measure out about 1 teaspoon dollops of Nutella onto a lined cookie sheet and freeze for about 30 minutes

2. Preheat oven to 175°C and line a large baking sheet with parchment paper.

3. Combine butter, granulated sugar and brown sugar in a stand mixer until light and fluffy, for about 3 minutes. Beat in the egg and vanilla extract. Add flour, cocoa powder, baking powder, salt and the red food color (should be a deep red). Mix until just combined.

4. Measure 1 tbsp of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it and gently roll it back into a ball. It’s important that the Nutella is not seeping out of the dough. Place the dough ball on a parchment paper lined baking sheet. Repeat until there is no dough left.

   
   
   

5. Bake cookies for about 10-12 minutes. AFTER 8 minutes you place 3-4 chocolate-chips onto your cookies and then put the cookies back into the oven. This will ensure you that your chocolate chips will not burn and be more liquid. After baking let your cookies cool completely.

   
   
   

The most important step is to freeze the Nutella, because ist will be much easier to use later and to roll the dough around it

The post Nutella stuffed Red-Velvet Chocolate Chip Cookies appeared first on Two Sisters Living Life.