Simple and delicious little cakes with the winning combination of crumbly pastry, apples fused with cinamon and vanilla, perfect with a cup of coffee. Sprinkle some roughly chopped walnuts in the filling to make it even better .

Ingredients

– for the dough:

• 300 gram (2 cups) plain flour
• 150 gram (¾ cup) caster sugar
• 80 gram (4 tablespoons) butter
• 1 egg (medium size)
• pinch of salt
• 10 gram (2 teaspoons) baking powder
• 6 tbsp milk

– for the apple filling

• 800 gram (1.7 lb) apple (I used 12 smallish-medium sized, Royal Gala but most types would work here.)
• 200 gram (1 cup) caster sugar
• 1 tbsp cinnamon or to taste
• vanilla essence
• 100 gram / handful of roughly chopped walnuts (optional)

– for the egg wash:

• 1 egg (medium size)

Method

• Combine the dough ingredients in a food processor or if working by hand first rub the soft butter into the flour with the baking powder work in the egg and milk.
  Should result in a soft dough add a splash more milk if needed.
• Set aside to rest for at least half an hour.
• Peel then coarsely grate the apples, squeeze most of the liquid out (makes some nice freshly squeezed apple juice as a side product)
• Cook the apples with the sugar cinnamon and vanilla essence for a few minutes, let it cool.
• Preheat oven to 180C, line a baking dish (size I used:250 x 350mm) with baking paper.
• Divide the dough into two. On a floured surface roll out the first piece to the size of the baking dish, place the the rolled out dough to the bottom.
• Sprinkle with the chopped walnuts if using, then spread the apple mixture evenly on top, slightly tap it down so it’s not too airy.
• Now roll out the second half of the dough and cover the apple mixture.
• Brush the top of the cake with a beaten egg and prick with a fork all over so the steam can escape whilst cooking.
• Place in the 180 C preheated oven and cook till golden brown. Let it cool in the baking dish, slice and serve with some icing sugar on top.
  It’s even better the next day if you have any left.