Wet edge of dough with milk and cover with another dough circle.
Not exact matches
Remove
dough from the fridge and roll
dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon
of apple filling on each circle, gently spread the filling, be sure not to go over the
edge, cover with another circle and close the
edges with a fork (I lightly
wet my fingers and closed the
edges).
If you're having trouble sealing the
dough and getting it to stick together,
wet your finger with a bit
of water and run it around the
edge of the square before folding — this will help it stick together.
My
dough was so
wet that the muffins didn't keep their integrity when rising and flopped over the
edge of the rings.
Since the
dough is a bit craggy /
wet before it chills, I found it easier to shape it into more
of a long thin rectangle first, wrapped that in plastic, and then rolled the
edges smooth once it was wrapped.