Elmali Kurabiye

Peel and grate the apples. Transfer them to a skillet, add the sugar, and cook until the apples release their juices and the excess liquid evaporates.

Remove the apple filling from the heat, add the cinnamon and coarsely chopped walnuts. Mix well and let cool completely.

Combine the melted butter, powdered sugar, yogurt, vinegar, and egg.

Add the baking powder, cornstarch, toasted flour, and regular flour. Gradually add the regular flour until the dough is soft but not sticky.

The dough should be tender, soft, and have the consistency of an earlobe.

Break off walnut-sized pieces of dough. Roll each piece out thinly.

Place the apple filling on the wide edge and roll it up into a log.

Place the cookies on a baking sheet lined with parchment paper.

Bake in a preheated oven at 170°C (340°F) using the top-bottom heat setting for about 20–25 minutes, until the cookies are lightly golden.