DIRECTIONS

1. Peel and deseed apples and slice in small pieces. Put them in cold water with 2 tbsp lemon juice to keep them from browning. Keep them in the water with the help of a parchment paper.
2. Leave aside or refrigerate for 24 hours max.
3. For the dough: With a mixer beat yeast, 3 cups of flour, sugar, salt and cinnamon. In low speed, add milk and then eggs. Mix for another 2-4 minutes.
4. While beating, add 1 tbsp Horio cow butter at a time. If dough is too runny, add ¼ cup flour, 1 tbsp at a time. Transfer to an oiled bowl, cover with a towel and leave for 1-2 hours.
5. For the filling: Heat butter in a pan over medium-high. Drain apples and sprinkle with sugar and cinnamon. Cook until softened. Add TOP apple cider and continue until liquid is reduced by half.
6. Leave aside to cool.
7. For the pies: Put dough on a floured surface. Roll a rectangle of 1,5 cm thickness. Lay ¾ of apples on dough and roll in a long tube.
8. Turn dough vertically towards you and lay the rest of the apples. Roll and gently press until you have a ‘snail’.
9. With a rolling pin make a rectangle. Stuff any apple that gets away back in the dough during the procedure.
10. Cut dough in squares so that you get 12 apple pies.
11. Lay a baking sheet with parchment paper and arrange apple pies in it. Cover with wrap and leave for 30 minutes.
12. For the glaze: Sift confectioner’s sugar in a medium bowl. Add milk and vanilla extract and mix.
13. Leave aside. If it starts getting thick, microwave for 10 seconds.
14. For the apple pies: Heat olive oil in a large pot and lay a rack with kitchen paper.
15. Put 3-4 pies in the pot, fry for 30-60 seconds until brown and turn on the other side for another 30-60 seconds. Remove with a slotted spoon and place on rack. Continue with all the apple pies.
16. Let cool for a while and drizzle with the glaze. Serve immediately.