🧑🍳 Stuff to Know Before You Start
Marzipan Matters: Use fresh, soft marzipan for best results. If yours is dry, knead in 1/2 tsp of plant milk before using.
Time Saver: Prepare the dough the night before and let it chill overnight for easier handling.
Apple Alert: Granny Smith apples work best here – their tartness balances the sweet marzipan perfectly.
Sticky Situation: Keep a bowl of cold water nearby for dipping your fingers when working with the dough.
🥄 Ingredients
- 300g flour
- 1 tsp salt
- 1 tbsp maple syrup or 2 tbsp honey
- 150g marzipan
- 4 large apples (diced)
- 200g plant-based margarine
- 1 packet agar-agar (2g)
- Juice of 2 lemons
- 1 tbsp plant-based oil
- 1 tbsp cinnamon
📝 Step by Step
The Dough
Mix flour, salt, and margarine in a bowl. Knead into consistent dough, form into cylinder, refrigerate.
The Filling
Sauté diced apples in oil. Add lemon juice, sweetener, agar-agar, and cinnamon. Cook 2 minutes, cool.
Assembly & Baking
Slice dough into rounds, press into muffin tin. Add marzipan base, fill with apple mixture. Bake at 200°C for 30 minutes.
🍎 Pro Tip: The photos show only 6 pies because we couldn’t resist tasting them fresh from the oven!
🍽️ How to Serve These Mini Masterpieces
- Brunch Brilliance: Pair with vanilla coconut yogurt and fresh berries for a stunning breakfast spread
- Dinner Party Wow: Serve warm with dairy-free ice cream and caramel drizzle
- Lunchbox Love: Pack cooled pies in parchment paper – they travel beautifully
🧠 The Science Behind Success
Temperature Truth: The 30-minute chill time isn’t optional – cold dough prevents shrinking during baking!
Agar-Agar vs Gelatin: Unlike animal-based gelatin, this seaweed derivative sets faster and works at room temperature
📖 From My Grandma’s Kitchen to Yours
The original 1970s version of this recipe called for lard rendered from our farm pigs and honey harvested from backyard hives. When I set out to create a plant-based version that Nana Margot would approve of, three key discoveries changed everything:
- 🥥 Coconut oil mimics lard’s flakiness without the animal fat
- 🍯 Date syrup provides the same floral notes as our wildflower honey
- 🧂 A pinch of smoked salt replicates that subtle farmhouse aroma
❓ Reader Questions Answered
Yes! Here’s how:
- Unbaked: Freeze for up to 3 months. Bake directly from frozen (+5 minutes)
- Baked: Freeze for 1 month. Thaw at room temp before reheating
Three alternatives:
- Almond butter + powdered sugar (2:1 ratio)
- Crushed amaretti cookies
- White chocolate layer (vegan if needed)
Prevent shrinkage with these pro tips:
- ➤ Chill dough 2x longer (1 hour minimum)
- ➤ Press dough up sides, not just the base
- ➤ Blind bake crusts at 180°C for 8 minutes first
Absolutely! Use:
- 1:1 gluten-free flour blend
- Add 1/2 tsp xanthan gum
- Increase liquid by 1 tbsp
Substitute with:
| Option | Quantity | Prep |
|---|---|---|
| Cornstarch | 2 tsp | Mix with cold juice first |
| Tapioca | 1.5 tsp | Add during last 2 minutes |