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Apples in Disguise |

Taken from Tiko Tuskadze's Supra: A Feast of Georgian Cooking, 'Eteri's Vashlebi' are basically mini tarte tatin styled as dumplings.

Prep time: 30 minutes total. Plus two hours for the dough to dough its thing Cooking time: 30 minutes

Makes: Six little fellas

(Disclaimer: this recipe is half of the original)


100g/ 4.5oz butter

175g/ 6oz/ 1 cup plain (all purpose) flour

1/4 tsp bicarbonate of soda (baking soda)

1/4 tsp salt

1 squeeze of a lemon

50ml/ 3floz/ 1/4 cup sour cream

1/2 a beaten egg + 1 egg yolk

3 Golden Delicious apples

6 tsp brown sugar

2 tsp ground cinnamon

  1. The Dough

First, place the flour and bicarbonate of soda in a bowl.

Next add the butter in smallish knobs to the flour. Pick up the mixture and rub between your fingers, then let it drop back into the bowl. Keep doing this until the the butter is thoroughly mixed in. It should look like bread crumbs.

Once mixed, squeeze around a quarter of a lemon's juice into a separate bowl and mix in the 1/4 tsp salt. Stir and then add 50ml sour cream (creme fraiche and yoghurt also work). Stir again. In (yet) another bowl crack an egg. Beat and pour half away. Crack another egg, but discard the white. Add the yolk to the rest of the egg and beat again.

You should now have what looks like a threatening amount of washing up before you.

Pour the beaten egg and sour cream mix into the butter/flour mix. Work in the liquids with either a fork or your hands (depending on how messy you're willing to get)

Wrap the dough in cling film and leave in the fridge for an hour. (It can be left overnight if you have the patience to wait for these appley delights)

An hour before you start making the dumplings (and after at least an hour of the dough resting in the fridge) you need to take the dough out of the fridge to bring it to room temperature. So the dough takes two hours in total to rest.

2. The apples

After the dough has had its full two hour rest (a bit lavish we know) you can start on the apples. But first, preheat your oven to gas mark 4 or 150 degrees c.

Peel your apples, removing all the skin.

Once peeled, cut each apple in half horizontally. Then, remove the core from each section.

They should look something like this.

3. Back to the dough

Roll the dough to a five millimetre thickness. It might be quite sticky so make sure to flour your surface and rolling pin.

Once evenly rolled, cut into six pieces of the same size. Put the dough onto a baking tray lined with baking paper (or lightly oiled tinfoil).

Place one of your apple-halves on each of the dough segments.

Once on their dough portions add 1 tsp of brown sugar to each. Then sprinkle on the cinnamon. How much is to your discretion, but a fair dusting on each is advised.

Now everything is added, wrap the dough around the apples, tucking them in by pinching the dough together at the top.

When all six apples are under wraps, they are ready for the oven. Put them in and leave for 30 minutes.

Serve on their own, hot, with sour creme, creme fraiche, yoghurt or, for next level tastiness, vanilla whipped cream, and a dusting of icing sugar.

Don't forget to dink and sink!

Food for Thought

Lizzy says: "These cuties were über tasty. They are like the love child of a tarte tatin and an apple pie; sweet, caramely, flaky and cinnamony. I couldn't get enough. I had the leftovers for breakfast the next day, and have made them again since. 10/10 would recommend."

Kate says: "I’ve got to say I was sceptical that these would taste any good, basically being half an apple wrapped in pastry… But the apple stews and melts with the sugar and creates a wonderful apple-y sauce encased in buttery flaky pastry - it’s delicious!

I substituted the sour cream for yoghurt because I was feeling too lazy to go to the shops and I had yoghurt in the fridge and they still worked out beautifully. 8/10 gasps from me!"

9/10 Gasps


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