Cookie Dough Hungarian Style (alias Almas Pite)

Here is my Saturday simple dessert, made with the same dough as the cookie dough (basic shortcut pastry) and turned into a yummy Hungarian "Almas Pite".

I used 600g Self Raising Flour 250g butter pinch of salt, 2-3 tablespoon of sugar and two eggs. At this time I used duck eggs as i had them available, otherwise just normal eggs. I have also added 2 tablespoon of sour cream, and one lemon's zest.

Knead till combined, but does not need long kneading. With this i got a 1.1kg dough. I divided the dough into two equal portions. Get a baking tray and cover with baking paper. Now place a clean tea towel on the table, put the baking paper from the tray on it, and cover the sheet paper with one portion of the dough. You will need to use your hand and a rolling pin. Repeat this with another sheet of bake paper with the second portion of the dough. Roll up gently the first flattened dough onto the rolling pin and roll it out into the cooking tray.

Peal, cork and grate 2kg apple (I have used granny smith), place it into a pot, add few tablespoon of sugar, one lemon's juice, cinnamon powder and some cloves powder, about 200g finely grated walnut, and two tablespoon breadcrumb. Cook on low heat until water evaporated. Let it cool down.

Spread apple mix evenly on the dough sheet that is in the baking sheet, and cover it with the second pastry sheet. Use a fork to punch holes on the dough for airing. Brush the top with one egg yolk. Bake in the oven for 30-40 minutes on 200c till the top is brown, but not burned. Once finished, dust the top with icing sugar.

Voila!