- 1 tablespoon butter
- 1 teaspoon honey
- 1 cup whole-wheat flour
- 2 tablespoons buckwheat flour
- 2 tablespoons rolled oats
- 2 tablespoons brandy or apple liquor
- 6 large tart apples, thinly sliced
- 1 teaspoon nutmeg
- 2 tablespoons honey
- Zest of one lemon
Heat the oven to 350 F.
Combine butter, honey, flours and oats in food processor. Pulse a few times until mixture looks like a fine meal. Add brandy or apple liquor and pulse a few more times until mixture starts to form a ball. Remove mixture from food processor, wrap tightly in plastic and refrigerate for two hours.
Mix apples, nutmeg and honey. Add lemon zest. Set aside.
Roll out refrigerated dough with extra flour to 1/4-inch thickness. Cut into 8-inch circles. Use an 8-cup muffin tin and lightly coat the muffin tin with cooking spray. Lay a circle of dough over each lightly sprayed cup. Push dough in gently. Fill with apple mixture. Fold over sides and pinch at top to seal. Bake for 30 minutes at 350 F, until golden brown.