Cinnamon & apple babies

Cinnamon & apple babies

Tarçınlı elmalı poğaça

Turkish Fire
Alicia Taylor


Quantity Ingredient
300g self-raising flour
125g unsalted butter, softened
125ml olive oil
2 tablespoons plain yoghurt
125g icing sugar, plus extra for sprinkling


Quantity Ingredient
3 apples
1 tablespoon ground cinnamon
115g caster sugar
2 tablespoons sultanas
60g chopped walnuts


  1. Put the flour, butter and olive oil in a bowl and mix thoroughly, using your hands. Add the yoghurt and icing sugar. Knead the dough for about 10 minutes, until it feels like your earlobe. If the dough feels too soft, you can add a little more flour. Cover with a damp cloth and allow to rest for 30 minutes.
  2. Meanwhile, preheat the oven to 170°C.
  3. To make the filling, grate the apples (I prefer to leave the skin on the apples, to give the pastries more texture), then place in a frying pan. Add the cinnamon, sugar and sultanas and cook for a few minutes over a medium heat, mixing well. Add the walnuts and remove from the heat.
  4. Take the dough and break it into walnut-sized pieces. Using your fingertips, spread each piece into a small saucer shape, about 5 cm in diameter.
  5. Put a tablespoon of the filling on one half of the dough and fold the pastry over, to make a half-moon. Pinch the edges together to seal, then place on a baking tray. Repeat with the remaining dough and filling.
  6. Bake for 25 minutes, or until golden brown all over. Remove from the oven and allow to cool slightly, then sprinkle with a little extra icing sugar. Serve warm or cold.
  7. These little babies will keep in an airtight container at room temperature for up to 3 days.
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