Apple Half Moons

These delicate Apple Half Moons bring together the warmth of cinnamon and nutmeg with the crunch of fresh apples, all wrapped in a buttery pastry crust.

It’s a match made in heaven! With a simple, sweet, and satisfying flavor profile, these treats are sure to become a new family favorite anytime of the year.

Ingredients

• 2 large apples, peeled and sliced into 1/4-inch thick wedges
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 tablespoon milk
• Confectioners’ sugar, for dusting

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the granulated sugar, flour, cinnamon, nutmeg, and salt.

Set aside.

In a large bowl, use an electric mixer to beat the softened butter until creamy.

Beat in the egg and milk until smooth.

Gradually mix in the sugar mixture until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.

Cut out circles of dough using a cookie cutter or the rim of a glass.

Place an apple wedge in the center of each dough circle.

Fold the dough over the apple to form a half-moon shape, pressing the edges to seal.

Use a fork to crimp the edges.

Place the apple half-moons on the prepared baking sheet, leaving about 1 inch of space between each one.

Bake for 25-30 minutes, or until the pastry is golden brown.

Allow the apple half-moons to cool on a wire rack for 5-10 minutes.

Dust with confectioners’ sugar before serving.

Notes

Apple slices should be about 1/4 inch thick to maintain their shape and bake evenly. Make sure to peel them thoroughly to prevent any bitterness from the peels affecting the flavor.

Use high-quality cinnamon and nutmeg for the best flavor.

You can also add a pinch of cardamom for extra depth. Softened butter is essential for a smooth dough.

Take it out of the fridge about 30 minutes before using.

Don’t overmix the dough, as it can lead to toughness. Stop mixing once the ingredients come together in a ball.

When refrigerating the dough, you can speed up the chilling process by placing it in the freezer for about 10-15 minutes.

Use a variety of apple that holds its shape during baking, like Granny Smith or Fuji. To get a nice golden brown crust, make sure to space the apple half-moons about 1 inch apart on the baking sheet.

If you find that your half-moons are not sealing properly, try brushing the edges with a little water before pressing them shut.

Confectioners’ sugar is a must for dusting, as it adds a nice sweetness and texture contrast. These apple half-moons are perfect for a brunch or as a snack with a warm beverage.

You can also wrap them individually in plastic wrap and freeze for up to 2 months, then bake frozen for an extra 5-7 minutes.

Nutrional Value

• Calories: 220
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 34g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 2g