Balassn

For the balassn first mix apples with lemon juice, cinnamon and sugar and cover with cling film. Then prepare a firm dough from slightly warmed wine and brandy, yolks, sugar, salt, butter and flour (if necessary, some more water or milk) and let it rest for about 20 minutes.

Roll out the dough into a rectangle about 2 mm thick and place a heaping tablespoon of apple filling on the top half of the dough, about 10 cm apart. Then fold the bottom half of the dough over the top with the fillings. Using a cup about 10 cm in diameter, press circles around the apple filling to make apple pockets. Then press the dough well with your fingers around the filling and wheel out the circles neatly with a pastry wheel.

Heat lard or oil in a large frying pan, fry the balassn in batches until golden brown and serve hot sprinkled with cinnamon sugar.

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