Instructions
In a skillet, melt the butter over medium heat. Add the apples, brown sugar, cinnamon, nutmeg and lemon juice; Cook for 4 to 5 minutes, until the apples are tender. If you’d like a thicker filling, stir in the cornstarch and continue cooking for 30 to 60 seconds. Let cool.
Preheat the oven to 190°C (375°F). Grease a muffin tin or small baking dish. Separate the cookies and flatten them slightly.
Place the filling in the center of each cookie. Fold over and pinch edges to seal; Place the cookies, seam side down, in the dish.
Bake for 18 to 22 minutes, until golden brown. Let stand for a few minutes.
Preparation of the icing: Melt the butter; Stir in brown sugar and cream. Simmer for 2 minutes, then remove from heat and stir in vanilla and salt.
Drizzle the cookies with hot caramel and serve immediately.
Troubleshooting and consistency
tips Are your cookies leaking? Do not overfill them; Pinch the edges firmly. If your kitchen is hot, refrigerate them 10 minutes before cooking.
Soggy bottoms? Place on the middle rack and avoid tightening them too tightly; Cookies need space to puff up and brown.
Is the sauce too thick? Whisk in a teaspoon of hot cream. Is it too liquid? Simmer for 30 seconds more.
Tart-sweet balance: use Granny Smith apples for acidity; Add an extra teaspoon of brown sugar for a sweeter topping.
Storage and preparation in advance
Store in the refrigerator: Store in an airtight container for up to 3 days.
Reheating: Microwave for 15-20 seconds or reheat at 150°C (300°F) for 5 minutes.
Freezing: Unfrosted cookies can be frozen for up to 2 months; thaw, reheat and glaze before serving.
Make-Ahead: Assemble and refrigerate for up to 12 hours; Cook straight from the refrigerator, adding 2 to 3 minutes if needed.
Why This Recipe Works
Using canned cookie dough makes for instant flaky layers, while the apple filling, cooked quickly in a pan, concentrates the flavors without excess moisture. A simple brown sugar caramel melts into the cookies, creating a sticky, indulgent, pie-like finish in the blink of an eye.
Expert
Tips Add pecans or chopped walnuts to the filling for extra crunch.
Brush the top with a little cream before baking for extra shine.
Bake in a round pan as for sticky buns, to obtain portions to share.
For a gourmet touch, sprinkle the caramel with a pinch of flaked salt.
This recipe is posted by tinsuf. Looking for more warm and gourmet sweets? Check out our easy breakfast recipes and desserts in small batches.
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