Tender Sour Cream Buns with Fragrant Apples

Cut the butter into small cubes. Sift the flour over the butter and work it in with a knife until you have breadcrumbs, then add the sour cream and mix until you have a dough.

Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Dice the apples into small cubes. Put them in a saucepan, add the cornstarch, cinnamon, zest, sugar, and 1 tablespoon of water. Stir and cook for about 7-10 minutes until softened.

Roll out the chilled dough to a thickness of about 5 mm and cut out circles 4 inches in diameter.

Place about 1 tablespoon of filling on each circle and pinch the edges together above the filling to create a little pouch.

Place on a baking sheet lined with parchment paper brushed with oil.