Ingredients

• 1-1/4 cups whole milk
• 1 envelope Active Dry Yeast (7g)
• 1 large Egg
• 4 cups Gluten Free 1-to-1 Baking Flour
• 1/3 cup Granulated Sugar
• 1 tsp Salt
• 6 oz unsalted butter softened

• 1/4 cup Gluten Free 1-to-1 Baking Flour
• 1/2 cup Granulated Sugar
• 1-1/2 cups whole milk
• 2 large Eggs
• 1 tsp Vanilla Extract
• 21 oz Apple Topping canned or homemade

Instructions

1. Heat the milk to 110° in a small bowl. Stir in the yeast and let stand for 5 minutes, until dissolved.
2. Whip in the egg. Then fold in four cups of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, sugar, and salt. Knead the dough until it stiffens.
3. Knead in the softened butter, cover, and let the dough sit in refrigerator overnight.
4. The next day remove the dough, knead, and press into cupcake molds. I have found that the easiest way to do this is to use silicone molds so that the cookie is easily removed and to use a floured spoon to shape the cookie. You can also make these in a more traditional cookie form, but it will get messy. At this point preheat oven to 350 degrees.

1. In a medium bowl, combine flour with 1/4 cup of sugar, 1/4 cup of milk, vanilla, eggs and whisk.
2. In a saucepan, heat the remaining 1 1/4 cups of milk and 1/4 cup of sugar over moderate heat until the sugar is dissolved. Slowly whisk the egg mixture into the hot milk mixture, and cook the mixture in the saucepan over low heat, whisking constantly, until thickened. This will take about 4 minutes.
3. Fill the bottom of your cookie cups 3/4ths full with apple filling or fruit of your choice. If you choose to use fresh fruit sprinkle cinnamon over your fruit slices.
4. Add a spoonful of the pastry cream to the top of each cookie. Gently spread it evenly across the top of the entire cookie. Optional: Sprinkle each cookie with brown sugar.
5. Bake for 15-25 minutes. Allow for cooling time before serving.