Delight in these Greek-inspired cookies filled with a spiced apple and walnut mixture, perfect for any occasion.
Combine the self-rising flour and cold butter in a mixing bowl using a pastry blender until the mixture resembles coarse crumbs.
Ensure the butter is cold to achieve a flaky texture in the cookies.
Mix in the yogurt gently until the dough just comes together. Form into a ball without overworking.
Avoid overmixing to keep the dough tender.
Cover the dough and chill it in the refrigerator for 30 minutes.
Chilling helps the dough firm up, making it easier to handle.
Cook the apples, lemon juice, and sugar in a small saucepan over low heat until the liquid evaporates.
Stir constantly to prevent the mixture from burning.
Stir in the cinnamon, clove, nutmeg, and walnuts into the apple mixture and let it cool.
Allow the filling to cool completely before using to avoid melting the dough.
Preheat the oven to 350°F (175°C) and grease baking sheets with butter.
Ensure the oven is fully preheated for even baking.
Divide the dough into 30 pieces, shape each into a ball, and create a hollow in the center.
Use your thumb to create a uniform hollow for the filling.
Fill each hollow with the apple mixture and seal the dough around it. Place seam-side down on the baking sheet.
Avoid overfilling to prevent leaks during baking.
Bake the cookies for 35 minutes or until golden brown.
Check the cookies towards the end of baking to avoid overbrowning.
Dust the warm cookies with powdered sugar and cinnamon, then let them cool.
Dusting while warm helps the sugar adhere better.
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