Apple pie Satori

A can of Homemade Dulche de leche lurking in the fridge got me thinking about this Satori.

Satori is a Maharashtrian sweet flat bread, usually stuffed with Rava and Khoya/Mawa .The stuffed bread is then cooked on a griddle ,drizzled with homemade ghee.

I decided to swap the Dulche de leche for khoya. It’s the season of Apples and Apple pies, so some grated apples and spices were added to the filling. I love the McCormick Apple pie spice mix I bought a few years ago. The warm spices mingled well with the Apple and Dulche De leche stuffing. I made a small test batch of about 7-8 Satoris and they were gone in minutes. I think grated pumpkin should also work in place of Apples.

The Dulche de leche I used was very firm since it was sitting in my refrigerator for quite some time. A filling made with a runny or a sauce like consistency of Dulche de Leche may not be a good idea, since it will be difficult to stuff and roll out the Satori.Take care that it is firm enough. Or you can substitute it with khoya.

If you would like to try something different this Diwali, here’s my fusion recipe for

Dulche de Leche & Apple Satori

Dulche de leche & Apple Satori

Print Recipe

Satori is a Maharashtrian sweet , stuffed flat bread usually made as a festive treat. Apple pie satori is a fusion version of the traditional Satori and uses apples and dulce de leche for the filling

Servings	Prep Time
7	10 minutes

Cook Time

25 minutes

Servings Prep Time 7 10 minutes

Cook Time 25 minutes

Dulche de leche & Apple Satori Print Recipe Satori is a Maharashtrian sweet , stuffed flat bread usually made as a festive treat. Apple pie satori is a fusion version of the traditional Satori and uses apples and dulce de leche for the filling Servings Prep Time 7 10 minutes Cook Time 25 minutes Servings Prep Time 7 10 minutes Cook Time 25 minutes

Ingredients

For the cover

• 1 cup maida
• 1/4 cup rava fine (Semolina)
• 1 small pinch salt
• ~ 1/2 cup water (or more if required)

For the filling

• 2 -3 tsp ghee
• 4 tbsp rava / semolina fine
• 2 Apples,peeled cored and grated (I used 1 Granny Smith and 1 Red Shimla apple)
• 3-4 tbsp homemade Dulche de leche firm
• 1 tsp apple pie spice mix (or you can use a mix of cinnamon, nutmeg, all spice,ginger powder)

Servings:

Instructions

For the dough

1. Add oil to water and bring it to a boil. Cool completely.
2. Mix the Maida, Rava and salt in a bowl.
3. Gradually add the water till it all just comes together.
4. Knead into a soft pliable dough.
5. Cover with a kitchen towel and keep aside for half an hour.

To make the filling

1. Heat the ghee in a pan.
2. Add the rava and roast for 2-3 minutes .
3. Add the grated apples and mix nicely.Cook covered for 3-4 minutes or till the apples are cooked and water evaporates. Stir frequently to prevent it from burning.
4. Cool the apple mixture. Add in the Dulche de Leche, mix well.
5. Refrigerate for half an hour.
6. Pinch off 7-8 balls from the dough. Flatten the ball into a disc.
7. Roll out the ball a little. Add a tablespoon and half of the stuffing in the centre.
8. Bring together the edge and seal it, like you would for a stuffed paratha.
9. Dust the work surface with a little flour.
10. Gently Roll out into a ~4 inch disc, taking care that the filling does not come out. Do not make them very thin.
11. Cook on medium heat on a hot griddle on both sides, till light brown spots appear.
12. Repeat this process to make the rest of the Satoris.
13. These can be cooled and kept in an airtight container at this stage.
14. When ready to serve, heat them on the griddle, drizzle homemade ghee liberally on both sides and serve.

Recipe Notes

To make Dulche de leche at home : Place the sealed can of condensed milk in a pressure cooker (remove plastic cap if you are using amul Mitahi mate) Fill the cooker with water so that the can is submerged in it and the water in just about an inch over the can.

Cover the cooker, place the whistle and cook for 2 whistles and then on sim for about 40 minutes to get thick consistency and dark colour of the dulche de leche.

Let the can cool completely before opening it.

Once open, refrigerate the can and use asrequired