Pies with whole seeds, apples, nuts and cinnamon

  • Crostatine semi integrali con mele, noci e cannella


150 g of organic stoneground flour type 1 Molino Rossetto
100 g of soft butter
120 g of sugar + 1 spoon
1 egg
150 g of chopped nuts
4 apples
juice of ½ lemon
2 spoons of rhum
2 spoons of grated bread
1 pack of gluten free spice flavour Molino Rossetto
enough butter and flour for the pan


  • FLOUR TYPE 1 - 17,64 OZ (500 G)


Pour flour, add nuts, sugar, butter, egg and knead. Form a ball with the knead and put it in the fridge for 30 minutes, covered by some film. Wash and peel apples, cut them in cloves and put them in a bowl. Put some lemon juice, rhum and cinnamon. Knead the dough in the fridge and roll it down with a rolling pin, put some butter and some flours in molds and put the dough. Distribute some grated bread, apples and put a spoon of sugar. Cook in the hot oven at 200° for about 40 minutes. Serve the cake with some vanilla icescream ore some whipped cream with a pince of cinnamon.

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