Simple to make but full of flavors, Polish Apple Cookies put a creative spin on Poland’s beloved apple desserts. These cookies are unlike your typical ones, featuring thin rounds of dough infused with velvety Twaróg cheese and filled with cinnamon-kissed apple slices.
The Polish Apple Cookies reflect Poland’s talent for transforming local ingredients into original delights that surprise and satisfy. With their clever construction and blend of textures, these pastries offer a unique twist on a cherished classic.
The Distinct Mix of Twaróg and Apples
Twaróg, a beloved fresh cheese made from curdled milk, has been produced in Poland since the Middle Ages. This cheese is renowned for its delicate and crumbly texture and its mild, slightly tangy flavour. The production of Twaróg involves curdling fresh milk, followed by draining and pressing to achieve the desired consistency.
Rich in protein and essential nutrients, Twaróg has been a staple in Polish kitchens, serving as a versatile ingredient in both sweet and savoury dishes. Apples have also grown abundantly across Poland for centuries. Folding these local ingredients into tender, flaky dough resulted in a delicious and inventive treat. Variations of these cookies can be found across Poland, with some regions opting for a sweeter filling while others might add raisins or nuts.
Tips For Cooking Polish Apple Cookies
1. Use High-Quality Ingredients
The freshness of the ingredients is key. Choose creamy, tangy cheese and crisp apples with lots of flavour. Unsalted butter and cream cheese give the best texture and taste.
2. Roll the Dough Right
Aim for ⅛” thickness when rolling out the dough. Thinner layers make the pastry more delicate and tender when baked. Thick dough won’t bake properly. Don’t make it too thin though!
3. Improvise with Fillings
Try different apple varieties or fruits like pears for varied flavours and textures. You can also add raisins, currants, or chopped nuts for that extra something! Experimenting with different fillings allows you to put your own creative spin on these pastries.
Polish Apple Cookies-Twarogowe Ciastka Z Jabłkami Recipe
Part I – Make the Dough
Beat the 300g of unsalted butter with 300g of cream cheese until smooth (both should be at room temperature). Start adding the 300g of flour gradually. Form the dough using a hand or food processor. Beat until the flour is incorporated and pulls away from the sides of the bowl. Do not overmix. Wrap the dough in the plastic wrap and chill for at least one hour (ideally overnight).
Part II – Prep the Apples
While dough chills, peel and core 3 apples. Cut them into small slices, then coat them with 1 tsp of cinnamon.
Part III – Roll Out the Dough
Preheat the oven to 355°F (180°C). Remove chilled dough from the fridge and roll it out on a floured pastry board. It should be about ⅛” thick.
Part IV – Cut Out Circles
Use a round cookie cutter or a glass to cut the circles from the dough.
Part V – Fill With Apples
Place 2-4 slices of apple in one half of the circle.
Part VI – Seal the Cookies
Cover with the second half of the circle and press gently to seal the edges together. Collect the remaining dough scraps, knead, and roll out again. Repeat the process until the entire dough is used.
Part VII – Bake the Cookies
Place cookies on the pan lined with baking paper. Bake at 355°F for about 25 minutes.
Part VIII – Finish and Serve
Allow cookies to cool before removing them from the pan. If you want the cookies to be sweeter, sprinkle them with powdered sugar. And that’s it, enjoy!
FAQ about the Polish Apple Cookies
Can I Use Different Types of Apples?
Yes, feel free to experiment with different apple varieties. Good choices are Granny Smith for tartness or Honeycrisp for sweetness. Just avoid mealy, soft apples.
Can I Substitute Twaróg Cheese?
While twaróg is traditional, you can sub in ricotta or cottage cheese if needed. The filling may be a bit milder in flavour.
My Dough Is Sticking – What Can I Do?
The dough needs to be thoroughly chilled before rolling. Dough that’s too warm will be sticky. If you are in a hurry, you can roll it out immediately. In this case, you will need to add more flour. Will this make any difference? The cookies will be more crusty after baking.
Can I Freeze Unbaked Cookies?
Yes! Place shaped, unbaked cookies in a single layer on a tray and freeze. Once frozen, transfer to a zipper bag. Bake frozen cookies a few minutes longer when ready.
How Long Do Baked Cookies Last?
Baked cookies will be kept fresh in an airtight container for 4-5 days at room temperature or for up to 2 months frozen.
You can serve these amazing cookies with a glass of home-made Canned Raspberry Syrup!
Polish Apple Cookies Recipe – Twarogowe Ciastka Z Jabłkami
Polish Apple Cookies Recipe - Twarogowe Ciastka Z Jabłkami
Ingredients
Cookie dough
- 10 oz (300g) of unsalted butter
- 10 oz (300g) of cream cheese
- 10 oz (300g) of all-purpose flour (+ some more to roll out the dough)
- 3 tbsps of sugar
Others
- 3 apples
- 1 tsp of cinnamon
- powdered sugar to sprinkle the cookies
Instructions
- Beat the butter with cream cheese. [both should be at room temperature]
- Start adding the flour gradually. Form the dough using a hand or food processor. Beat until the flour is incorporated and pulls away from the sides of the bowl. Do not overmix.
- Wrap the dough in the plastic wrap and chill for at least one hour (maybe overnight).
- In the meantime, peel and core the apples. Cut them into small slices, then coat them with cinnamon.
- Preheat the oven to 355°F (180°C).
- Roll out the dough on a floured pastry board. It should be about ⅛'' thick.
- Use a round cookie cutter or a glass to cut the circles from the dough.
- Place 2-4 slices of apple in one half of the circle.
- Cover with the second half of the circle and press gently.
- Collect the remaining dough scraps, knead, and roll out again. Repeat the process until the entire dough is used.
- Place cookies on the pan lined with baking paper.
- Bake for about 25 minutes.
- Allow to cool. If you want the cookies to be sweeter, sprinkle them with powdered sugar.
Notes
- The dough needs to be cold if you want to roll it out. It will be sticky and the beginning. If you are in a hurry, you may roll it out immediately, however, you will need to add more flour. The cookies will be more crusty after baking.
- You can use other fruits, for example, pears.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 191Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 26mgCarbohydrates: 31gFiber: 1gSugar: 6gProtein: 4g
These data are indicative and calculated by Nutritionix
2 Responses
Why not substitute farmer’s cheese in place of twarog? Your substitutes recommend ricotta or cottage cheese. Yet the recipe says “cream cheese”. Which one is it? Confusing?
Any kind of cheese that’s not watery will work for this recipe. You can use Philadelphia cheese, farmer’s cheese, curd’s cheese. It’s up to you.