Apple Pie Biscuits

    8 hours 50 minutes

    This recipe makes lovely filled triangular biscuits, very easy to make and quite dramatic in presentation. You can use any flavour filling you prefer.

    22 people made this

    Serves: 17 

    • 4 eggs
    • 1 cup (250ml) vegetable oil
    • 1 1/4 cups (260g) white sugar
    • 2 teaspoons vanilla essence
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 5 1/2 cups (700g) plain flour
    • 600g apple pie filling

    Preparation:30min  ›  Cook:20min  ›  Extra time:8hours chilling  ›  Ready in:8hours50min 

    1. Beat eggs, add oil and mix. Add the sugar, vanilla, baking powder and salt. Add the flour gradually and mix well.
    2. Refrigerate a few hours or overnight.
    3. Kneed dough until it becomes soft enough to roll. Cut dough with 7cm round biscuit cutter. Put about 1 tablespoon of pie filling into the middle of each circle. Fold up the edges of the circle into the middle and pinch together.
    4. Bake at 180 degrees C for 20 minutes.

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    Reviews in English (25)


    This is a great hamantashen recipe! I suggest rolling out the dough very thin, as they expand when they bake. Also, leave only a very small opening when pinching them closed because they open as they bake. I didn't do this for the first few and they came out almost flat (still yummy though).  -  03 Apr 2007  (Review from Allrecipes USA and Canada)


    The taste of the dough is great. I cooled it in the frige for about an hour. I followed the instructions and used 1 tablespoon preserves: apricot for some, strawberry for others. The first batch came out awful because 1 tablespoon of preserves is too much, it boiled and ran out. I tried different amounts and settled on 1/4 to 1/2 teaspoon. the kids in my daughter's class loved them and asked for seconds. I will make these again and again with my kids.  -  24 Mar 2007  (Review from Allrecipes USA and Canada)


    I have tried many recipes for this cookie. This is the best I have had. I recommend making them 2-3 days before serving. I made them with poppy seed filling. Everyone loved them. Sharon  -  22 Mar 2000  (Review from Allrecipes USA and Canada)