Apple pie dumplings in potato dough

A different kind of strawberry shortcake in potato dough

Prepare something unconventional with apples this autumn! We’ve got a great idea for you – apple pie muffins in gluten-free potato dough. That’s right, you read it right – indeed, in potato dough! Although we’re used to eating potatoes as a savoury dish, this versatile and exceptionally healthy tuber is also perfect for desserts. These same apple pie cramps are proof of that. They are like tiny apple pies, only without sugar, yeast, gluten and even cereals. But delicious and just the right amount of sweet. Try it for yourself!

Quantity: approx 8 small pies
Preparation time: about 1-1,5h
Severity: light
To prepare you need:

• 1 larger or 2 smaller apples
• 4 tbsp maple syrup
• juice of half a lemon
• cinnamon (to taste)
• 3 medium sized steamed potatoes
• 2 tbsp potato starch

How to make apple pie amps?

For the filling:

Wash, peel and chop the apples into small cubes and simmer with the maple syrup and cinnamon over a medium heat for 15 minutes, stirring constantly. When the apple cubes are soft, squeeze in the lemon juice.

For the dough:

Peel and steam the potatoes. Allow the potatoes to cool slightly, then place the potatoes in a large bowl and add the potato starch. Knead until a ball of dough forms (add a little starch if necessary).

When the dough is ready, place it on a large cutting board or kitchen surface covered with baking paper and roll it thin. Next, cut the dough into round discs of a size of your choice (a smaller glass or gingerbread tin works well for the cut-outs). Make sure you get even numbers of discs, as you need two discs to make one bite.

When the discs are ready, place a spoonful of filling on half of the discs and top with the second disc of dough. Using a fork, carefully press the discs together at the edges. Place the apple slices on a baking tray covered with baking paper and bake at 200 degrees for 20-25 minutes.