Apple Cinnamon Newtons
- 2 ½ cups Tree Top Apple Flakes
- 6 cups Tree Top 38º Brix Apple Purée
- 2 ¾ cups butter
- 4 egg yolks
- 3 tbsp vanilla extract
- 8 ¼ cups oat flour
- 2 tsp salt
Briefly mix butter and apple flakes in a planetary mixer fitted with a paddle.
Add egg yolks and vanilla, mixing until combined.
Mix in oat flour and salt on low until combined in a dough.
Scoop ½ of dough onto a well-floured surface and flatten into a rectangle with rolling pin to ¼ inch. Place on large cookie sheet. Roll out other half of dough in the same way as the first.
Scoop and spread 38º Brix Apple Purée evenly onto rolled out dough that is on the cookie sheet. Place second half of dough over top of filling and pinch dough in carefully on all sides avoiding air pockets. Bake for 25 – 30 minutes at 325º F. Cool and cut into 2 inch squares.
Makes 16 servings