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).
The whole science behind getting them the same exact
size, and done in an efficient amount of time, is to make a sheet cake then use a 3 ″ or 4 ″
cookie cutter or
circle ring to make cut outs.