Elmali Kurabiye: Turkish apple cookie

Once upon a time in a Turkish kitchen not far from the scent of simmering cinnamon and clove, a plump, powdered treat rolled out of the oven and into the hearts of many. That, my friend, was the birth of Elmali Kurabiye — Turkey’s answer to the apple pie, but cuter, crumblier, and infinitely more snackable.

Elmali Kurabiye, which roughly translates to “apple cookie” or “apple-filled biscuit,” hails from a grand tradition of Turkish tea-time baking. It’s the sweet cousin of savoury boreks and the cozier twin of buttery baklavas. This cookie is a staple in homes across Anatolia, especially when the weather gets cold and the apples start falling from the trees like confetti at a harvest festival.

The origin story? Hard to pin down, like most beloved recipes passed down through generations, scribbled on napkins or whispered across flour-dusted countertops. But what we do know is that it became popular as a fuss-free, make-ahead sweet that uses basic pantry items and seasonal fruit. It wears many faces across Turkey: some roll it into crescents, others fold it into little dumplings, and some go full minimalist and shape it into rustic bars.

What makes Elmali Kurabiye special isn’t just its perfect balance of tart apple and sweet dough. It’s the texture: a slightly firm, shortbread-like shell that crumbles just right under your bite, revealing the soft, spiced apple centre. No sogginess, no drama. Just comfort in every bite.

You might come across regional variations. In the coastal regions, the filling might include crushed walnuts or hazelnuts from local groves. Head east, and you might find a hint of rosewater or even dried apricot sneaking into the mix. Some bakers like to add a little semolina to the dough for extra grit, while others dust with powdered sugar so generously it could be mistaken for snow.

Tea is its natural partner — particularly a glass of strong, dark Turkish çay in a tulip-shaped glass. But if you’re feeling cheeky, pair it with a little nip of sweet wine or a hot apple cider. The spice of the filling dances beautifully with warm drinks. For something less traditional, a milky chai or even a good old English breakfast tea does the trick.

Elmali Kurabiye plays well with others, too. Lay out a plate next to a cheese board, and watch as people alternate bites of sharp feta with these mellow sweet cookies. Serve them after a hearty lentil soup or alongside a dollop of thick yoghurt and honey, and you’ve got yourself a Middle Eastern afternoon feast.

Health-wise, you’re in pretty safe territory. Apples, cinnamon, and nuts do bring antioxidants and fibre to the table. Sure, there’s sugar, but it’s not excessive. And unlike many Western cookies, these aren’t overloaded with butter. They’re one of those rare treats that feel like a hug without sending your cholesterol into a frenzy.

You’ll find Elmali Kurabiye in Turkish bakeries, home kitchens, and local patisseries from Istanbul to Izmir. Some trendy cafes now do them in mini versions or riff on them with puff pastry or gluten-free flours. But honestly, the homemade version is where the magic lives.

Speaking of which, here’s how to make them yourself, and become everyone’s favourite person at the next tea gathering:

Elmali Kurabiye (Turkish Apple Cookies) Recipe

For the filling:
3 medium apples, grated (Granny Smiths work great)
3 tablespoons sugar
1 teaspoon cinnamon
A handful of crushed walnuts (optional)

For the dough:
125g unsalted butter, softened
1/2 cup plain yoghurt
1/2 cup sunflower oil (or any neutral oil)
1/2 cup icing sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
About 3 cups plain flour (enough to make a soft dough)

For topping:
Icing sugar for dusting

Start with the filling. Toss the grated apples, sugar, and cinnamon into a pan. Cook over medium heat until the mixture is soft and the liquid has evaporated. Add the nuts if using, and set it aside to cool.

For the dough, cream the butter and icing sugar until smooth. Add the yoghurt, oil, and vanilla. Mix well. Sift in the flour and baking powder gradually until you have a pliable dough that doesn’t stick to your hands.

Take small pieces of dough, flatten them in your palm, place a spoonful of filling in the centre, and fold over into a crescent or half-moon. Press the edges gently to seal. Bake at 170°C (fan) for 20-25 minutes or until just barely golden on the bottom. Do not overbake — they’re meant to stay pale.

Let them cool and dust liberally with icing sugar. Brew your tea. Call your favourite people. And brace yourself for the inevitable: they’ll ask for the recipe.