Tag: apple

Apple pie: 8 fragrant recipes – Italian Cuisine

Soft, juicy and delicate. Apples are the perfect fruit to prepare a traditional, simple and always appreciated dessert. Here are 8 apple pies to try

"An apple a day keeps the doctor away". Popular wisdom invites us to taste this delicious and crunchy fruit in everyday life … why not prepare a nice apple pie? Flour, apples, eggs, sugar and little more to make the best snack of all, to be served with an inviting cup of hot tea and enjoy the next morning, to start the day well with a delicious slice and a good coffee.

Apple pie.
Apple pie.

There is who loves to prepare it soft, very leavened and with a sugar crust on the surface. In many recipes instead, you prepare a thin sheet and abounds with apples, arranged in a radial pattern to enrich each slice, perhaps perfuming the filling with a sprinkling of cinnamon. But in addition to the cake that everyone prepares at home, perhaps measuring the ingredients by eye and paying homage to the traditional recipe of the grandmother, apples offer multiple cooking possibilities in desserts, and it is a lot of fun to experiment with new ones. Have you ever tried, for example, to taste a cake of bread and apples? This traditional dessert is a surprise with every bite, and is perfect for those who love to find a pinch of salt even in desserts. There rich apple pie and apple tart instead they are also perfect as a Sunday dessert, perhaps served warm and accompanied by a scoop of mozzarella ice cream. There apple puff pastry cake instead it is an extra step towards pastry making and it is the right recipe to amaze guests after a good lunch together. More homemade, but certainly fun tart of noodles and apples, your grandmother will like it too! The strudel then, it's a great classic, but have you ever tried it with orange scent?

Here are our 8 scented apple pie recipes

a Christmas twist on apple pie – Italian Cuisine

The recipe is Swedish, a great classic loved throughout Northern Europe and fragrant with cinnamon. This version meets Trentino apples

THE cinnamon rolls they are typical Swedish sweets, literally "cinnamon rolls": soft and with a spicy aroma they are a classic winter dessert. They are served at breakfast or as a snack and they are very popular all over northern Europe. This is an Italianized version, made with Lucova Pinova Val Venosta apples.

Ingredients for a 20 × 30 cm pan

220 g milk
80 g sugar
15 g fresh brewer's yeast
75 g butter
5 g salt
1 whole egg
1 yolk
560 g “00” flour

For the filling
100 g soft butter
150 g brown sugar
20 g cornstarch
5-10 g cinnamon
a pinch of salt
2 Pinova apples

For the glaze
170 g icing sugar
25 g hot water


Pour warm milk, fresh brewer's yeast and half the sugar (40g) into a bowl, beat with a fork until everything melts and leave to rest for 10 minutes at room temperature covered with plastic wrap.

After the rest time add the melted butter (not hot), the salt, the remaining half of sugar (40g), the whole egg and the yolk. Continue to beat with a fork until everything is homogeneous.

Gradually insert the flour, starting to mix it with a fork and then finishing kneading it on the work surface.

Form a loaf, place it inside a large bowl greased with oil, cover it with cling film or a cloth and let it rise at room temperature for about 60-90 minutes.

In the meantime, pour the very soft butter into a bowl, which must have an "ointment" consistency, brown sugar, cornstarch, cinnamon and salt.

Mix the ingredients together with a spatula until homogeneous and creamy.

Peel the two apples and cut them into very small cubes.

Roll out the dough until it reaches a thickness of about 5-6 mm and a rectangle about 45 × 30 cm.

With the help of a spatula, spread a thin layer of cinnamon flavored butter cream.

With a wheel, cut 6 strips of equal width (about 7 cm each) from the longest side and sprinkle them with apple cubes.

Roll all the strips on themselves, cut each roll in two with a sharp knife resting them on a 20 × 30 cm pan lined with parchment paper, leaving the cut part at the base. Place the swivels side by side keeping them at the same distance from each other.

Leave all the swivels to rise for about 20-30 minutes, covered with a cloth.

Once the leavening time has passed, bake in a static oven at 180 ° for about 35 minutes. Remove from the oven and let cool.

In a bowl, prepare the glaze by mixing the icing sugar with very hot water with a whisk.

Put the glaze in a piping bag, or pour it with a spoon to form many small random strips on the surface of the cake.

Recipe Sole with butter, truffle, sprouts and red apple – Italian Cuisine

Recipe Sole with butter, truffle, sprouts and red apple

  • 20 g black truffle
  • 4 pcs sole
  • 1 pc red apple
  • butter
  • flour
  • White wine
  • lemon
  • vegetable broth
  • salt
  • 160 g Brussels sprouts

For the recipe of sole in butter, truffle, sprouts and red apple, peel the sole and clean it: cut the pinnette with the scissors on the sides and remove the entrails. Cook them in a large pan with a knob of butter, two at a time, for 4 minutes on each side, turning them often and sprinkling them with butter. Once the first two are cooked, remove them from the pan, change the butter, cook the others in the same way and also remove from the pan. Pour the butter on the sole and keep it warm.
Sprinkle the pan with the flour with the cooking liquid, sprinkle with white wine, add 1 ladle of broth, salt and the juice of 1/2 lemon. Cook for 5-6 minutes from the boil, obtaining a sauce. Add the finely chopped truffle.
Peel the sprouts and cut them in half; boil them in boiling salted water for 5 minutes and drain them. Sauté in a pan with a piece of butter and a red apple cut into pieces, with the peel. Serve the sole with the sauce, accompanied with the side of cabbage and apple.

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