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Chocolate Hazelnut Babka Recipe

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Delight in these classic Apple Hand Pies featuring a warm cinnamon-spiced apple filling encased in flaky store-bought pie crust, finished with a sweet vanilla glaze. Perfect as a comforting dessert or snack, they combine tart Granny Smith and sweet Honeycrisp apples for balanced flavor.

Ingredients

For the Filling:

  • 2 smaller Granny Smith apples, peeled, cored, and diced
  • 1 Honeycrisp apple, peeled, cored, and diced
  • 3 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon butter

For the Assembly:

  • 2 sheets of store-bought pie crust
  • 1 egg, beaten (for egg wash)

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Melt Butter and Cook Apples: In a medium saucepan, melt the butter over medium heat. Add diced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, cinnamon, and lemon juice. Cook for 7 minutes until the apples soften slightly, stirring occasionally.
  2. Cool the Filling: Remove the saucepan from heat and let the apple filling cool completely before assembling the pies to prevent dough from getting soggy.
  3. Prepare Oven and Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
  4. Cut Pie Crust Circles: Roll out the store-bought pie crust sheets on a lightly floured surface. Use a 5-inch cookie cutter or glass rim to cut out circles for the hand pies, aiming for about 8 circles total.
  5. Assemble Hand Pies: Place a spoonful of cooled apple filling in the center of one dough circle. Cover it with a second dough circle and gently press around the edges to seal. Crimp the edges with a fork to ensure they're fully sealed and to add a decorative touch.
  6. Apply Egg Wash and Vent: Brush the tops of the hand pies with beaten egg to encourage a golden brown finish. Cut two small slits on top of each pie to allow steam to escape during baking.
  7. Bake: Arrange the hand pies on the prepared baking sheet and bake in the preheated oven for 25 minutes or until they turn a beautiful golden brown color.
  8. Cool: Remove from oven and allow the hand pies to cool slightly on a wire rack for about 10 minutes.
  9. Prepare and Apply Glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled hand pies and let it set for a few minutes before serving.

Notes

  • Use a sharp knife or pastry cutter for clean edges when sealing the pies.
  • If you prefer a sweeter filling, increase the sugar by 1 tablespoon.
  • Store leftover hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • For a dairy-free version, substitute butter with a plant-based margarine and use a milk alternative in the glaze.
  • Ensure the apple filling is fully cooled before assembling to prevent soggy crust.

Find it online: https://sweetworldtastes.com/chocolate-hazelnut-babka-recipe-2/