Bundled Apple Cookies / Elmalı Kurabiye

BUNDLED APPLE COOKIES RECIPE VIDEO

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Though our Canadian friends like to call them bite-sized apple pies, my mother and I both grew up eating these scrumptious bundles as Apple Cookies. (Yes, this is grandma’s recipe, and she insists that they don’t count as pie.)

It’s hard to describe their texture; they’re soft and juicy, yet crusty and crumbly all at once. Each bundle hides a generous scoop of juicy cinnamon-spiced apple filling, making it nearly impossible to stop dreaming about them 🤤. In our home, they hardly ever last more than a few hours fresh out of the oven. Fair warning: they’re dangerously addictive.

A must-try recipe for apple-and-cinnamon lovers! Try them for yourself and tell us what you think…pies or cookies?

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Ingredients

For the apple purée:

• 6 medium apples

• 4 tbsp sugar

• 1 tsp cinnamon

For the cookie dough:

• 5 cups all-purpose flour (unbleached)

• 250 g butter (room temperature)

• 1/3 cup grapeseed oil (or another neutral liquid oil)

• 1 cup yogurt

• 1 cup powdered sugar

• 1 tsp liquid vanilla (or 2 tsp powdered vanilla)

• 1 tbsp baking powder

Directions

Prepare the Apple Purée

• Wash and peel 6 apples. Grate them into a saucepan.

• Add 4 tbsp sugar and 1 tsp cinnamon.

• Simmer on medium heat for 30–40 minutes, stirring occasionally, until most of the juice evaporates and the mixture thickens.

• Remove from heat and let cool.
  (Optional: stir in ½ cup of crushed walnuts for added crunch.)

Make the Cookie Dough

• In a large bowl, combine: 250 g softened butter, 1/3 cup oil, 1 cup yogurt, 1 cup powdered sugar, 1 tsp vanilla, and 1 tbsp baking powder.

• Gradually add 5 cups flour while kneading until a soft, smooth dough forms.

• Divide the dough into 4 equal parts. Roll out each piece into a thin sheet (~0.3 cm).

Shape the Cookies

• Cut each sheet into 6 triangular pieces.

• Place 1 spoonful of apple purée on the short edge of each triangle. Fold in the sides and roll up to form a bundle.

Bake

• Preheat oven to 380°F (190°C).

• Line a tray with parchment paper and arrange the cookies with space to rise.

• Bake ~30 minutes, until lightly golden with a pinkish hue.

• Cool for 5–7 minutes. While still warm, dust with powdered sugar.

Serving

Bundled Apple Cookies are best enjoyed fresh out of the oven, still warm and fragrant. Pair them with tea or coffee, and share them with someone you love. They’re the kind of treat that makes simple moments memorable.

[Notes from the Kitchen]

• Texture Magic: These cookies balance soft, juicy filling with a crusty outer bite. The key is not overcooking the apple purée, so leave it moist but not runny.

• Rolling Tip: Keep your dough evenly thin (around 0.3 cm). Too thick, and it won’t fold neatly; too thin, and it might tear.

• Sugar Finish: Dust while warm so the powdered sugar clings beautifully to the cookies.

• Additions: Crushed walnuts or a touch of cardamom can deepen the flavour, but grandma says cinnamon is non-negotiable.

• Storage: Best eaten the same day, but they’ll keep 1–2 days in an airtight container. Warm them slightly before serving to revive their texture.

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