I’ve been making these for three days in a row — these “Miracle” dough pies have won everyone over! Tender, fluffy, melt-in-your-mouth… One disappears after another!

Instructions:

1. Grate the cheese finely. Sift the flour onto the work surface. Add finely chopped cold butter to it.

2. Add the grated cheese. Quickly rub everything together with your hands until the mixture resembles a buttery crumb.

3. Once it’s evenly crumbly, gradually pour in the ice-cold water. Knead the dough, place it in a bag, and refrigerate for one hour.

While the dough chills:

• Peel and coarsely grate the apples.

• Drizzle with lemon juice to prevent browning.

• Add sugar to taste.

• If the apples release too much juice, lightly squeeze the filling.

4. Once the dough is chilled, divide it into portions and roll out to about 4–5 mm thick.

5. Cut out circles from the dough. Place a little apple filling in the center of each.

6. Seal them like dumplings to create closed mini-pies.

Line a baking tray with parchment or lightly grease it. Place the pies on the tray, brush with milk, and sprinkle a bit of sugar for light caramelization.

Bake in a preheated oven at 180°C (350°F) for 30–35 minutes.

Serve the pies immediately — while the crust is still crisp and the air is filled with their irresistible aroma.