A few things about this recipe:
1. From the picture in A Feast of Ice and Fire I thought these would turn out bite-sized like Rugelach. Nope, they are closer to a hot pocket than a little cookie. The recipe yielded 13 stuffed buns each about the size of a racquetball.
2. The title says Dried Apples, but the recipe calls for a single fresh apple. Ok. No biggie. Actually, I had this recipe midway done before I realized I forgot the apples and the pine nuts. Whoopsie! It was early enough in the process to correct my mistake, thankfully. I also changed the filling somewhat, I replacing a third of the currants with raisins and another third with dried chopped dates.What can I say? I'm a rebel.
3. The title says Elizabethan, but the recipe calls for use of a food processor. Hmm. I
don't have a food processor. I don't want a food processor.
When crafting in the kitchen, I AM a food processor. So, I was able to
make these just fine by hand. Much like the Elizabethans, I would imagine.
I am becoming a fan of using parchment paper instead of greasing a cookie sheet. The cleanup is easier and there's no added fat to the recipe.
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