Alentejo apple and cinnamon boleima

Alentejo apple and cinnamon boleima. Unenriched white all-purpose wheat flour, Whole milk, Sunflower oil.

Elisa Casaca Sequeira Cordeiro — Carta Gastronómica do Alentejo

25 + 40 min · 12

Ingredients

• 500 g Unenriched white all-purpose wheat flour
• 250 g Whole milk
• 180 g Sunflower oil
• 5 g Butter
• 130 g Brown sugar
• 4 g Ground cinnamon
• 600 g Peeled apple
• 40 g Water
• 2 g Table salt

Preparation

1. Heat the oven to 180°C and grease a small baking tray with butter. Mix flour, milk, oil, water and salt into a soft dough; divide in half.
2. Press half the dough into the tray. Cover with thinly sliced peeled apple and two thirds of the brown sugar and cinnamon. Roll out the remaining dough and cover the filling.
3. Sprinkle with the remaining sugar and cinnamon. Bake for 35–40 minutes until golden and the dough is cooked. Cool and cut into twelve squares.