Ingredients
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Dough: 1/2 cup and 2 tbsp sugar 2 1/2 cups flour 1 1/4 cup butter 1 1/4 cup cream cheese 1/2 tsp vanilla (optional) 1/4 tsp pie spice Filling: 2/3 cup white or turbinado sugar (use one cup less 2 tbsp if not using apple syrup) 2 tbsp lemon juice 1/2 tsp lemon zest 3 or 4 smaller green apples 3/8 tsp cinnamon 1/2 cup butter 1 tsp flour 2-3 tsp apple syrup (see below)
Procedure
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Grate or *finely* dice apples and mix them thoroughly with the lemon juice,
cinnamon, flour, and lemon zest. Set aside in refrigerator.
Stir butter and sugar together over low heat till the mixture melts
together and bubbles thoroughly; you want a light caramel. Remove from
heat and stir in apple syrup and the refrigerated apple mixture. Cool the
filling a bit before using.
Apple syrup: reduce 1 cup apple juice or cider (cider is preferable) to 2
to 3 tbsp of liquid over low heat. Watch it carefully, lest it burn.
Apple brandy can be substituted, but the amount of sugar has to be
increased to 1 cup less 2 tablespoons, maybe a bit more if the apples are
very tart.
Assembly:
When I make these I roll the dough thickish (1/6 to 1/4 inch) and go
scantily on the filling; this filling may well make a double recipe of
cookies relative to this crust.
Once assembled, bake these at 350 degrees until golden brown and pastry-set.
That took 10 minutes for 2-inch-long ones.
