2 eggs
250 gr butter/margarine (2 sticks) at room temperature
2 tbsp yogurt
5 cups all purpose flour
½ cup sugar
For Filling:
3-4 apple, peeled and shredded
¼ cup sugar
½ cup hazelnuts/walnuts, crushed (optional)
1 tbsp cinnamon
Syrup:
1½ cup water
1 ½-2 cups sugar
1 tsp lemon juice
First prepare the syrup, because you will use pour cooled syrup over the hot cookies. In a saucepan, place sugar and water. Bring to a boil and simmer for 3-4 minutes. Stir in lemon juice and turn the heat off. Let it cool.
Place all the filling ingredients, but the nuts and cinnamon a saucepan/pot. Cook over low-medium heat, till the mixture gets brownish and thickens (for about 10-12 minutes). Then, stir in nuts and cinnamon. Set aside to cool.
In a large bowl, mix sugar, melted margarine/butter, eggs and yogurt using a mixer. Slowly add flour, baking powder and vanilla and knead with your hands till the dough gets soft and non sticky as cookie dough. Cover and leave the dough aside for 15 minutes.
Grab walnut size dough pieces and flatten them with a rolling pin or just use your palms for flattening. Place ½-1 tbsp filling in the middle and close it up, giving a ball shape. Then, place it on a greased oven tray upside down (closing side will be touching the tray). Bake them in a preheated 375 F (190 C) oven till they get lightly pink. Do not over bake. Immediately pour the cooled syrup all over the cookies. Or dip them in syrup. Do not leave them in syrup more than 10 minutes, otherwise they will be crumbly. Finally dip and roll the sweet buns in shredded coconut, making sure the tops are covered with coconut.
Then place them a serving plate. You can store them in fridge as long as they are sealed well.
This recipe makes approximately 20 pieces.
ENJOY
3-4 apple, peeled and shredded
¼ cup sugar
½ cup hazelnuts/walnuts, crushed (optional)
1 tbsp cinnamon
Syrup:
1½ cup water
1 ½-2 cups sugar
1 tsp lemon juice
First prepare the syrup, because you will use pour cooled syrup over the hot cookies. In a saucepan, place sugar and water. Bring to a boil and simmer for 3-4 minutes. Stir in lemon juice and turn the heat off. Let it cool.
Place all the filling ingredients, but the nuts and cinnamon a saucepan/pot. Cook over low-medium heat, till the mixture gets brownish and thickens (for about 10-12 minutes). Then, stir in nuts and cinnamon. Set aside to cool.
In a large bowl, mix sugar, melted margarine/butter, eggs and yogurt using a mixer. Slowly add flour, baking powder and vanilla and knead with your hands till the dough gets soft and non sticky as cookie dough. Cover and leave the dough aside for 15 minutes.
Grab walnut size dough pieces and flatten them with a rolling pin or just use your palms for flattening. Place ½-1 tbsp filling in the middle and close it up, giving a ball shape. Then, place it on a greased oven tray upside down (closing side will be touching the tray). Bake them in a preheated 375 F (190 C) oven till they get lightly pink. Do not over bake. Immediately pour the cooled syrup all over the cookies. Or dip them in syrup. Do not leave them in syrup more than 10 minutes, otherwise they will be crumbly. Finally dip and roll the sweet buns in shredded coconut, making sure the tops are covered with coconut.
Then place them a serving plate. You can store them in fridge as long as they are sealed well.
This recipe makes approximately 20 pieces.
ENJOY
