Apple filling with calvados
8 servings
10 minutes
Apple filling with Calvados is a delightful combination of sweet apples, spicy notes of cinnamon and vanillin, enriched with the aroma of raisins and noble Calvados. This recipe has its roots in European cuisine, where the use of alcoholic beverages in baking adds depth to desserts. Tender apple pieces soaked in butter and caramelized sugar create a juicy and rich texture, while Calvados adds a light fruity tartness. This filling is perfect for pies, pastries, and tarts, making baked goods exquisite and warming. It makes a wonderful addition to breakfast or a cozy dessert on a cool evening. Enjoy this European masterpiece filled with the warmth and aromas of autumn!
1
Remove the cores and peels from the apples, cut them into centimeter cubes. Pour with lemon juice and mix to prevent browning.
- Apple: 4 pieces
- Lime juice: 3 tablespoons
2
Heat butter in a saucepan or deep skillet, add raisins, and sauté over medium heat for 1 minute (essentially to soak them in the butter). Place on a plate.
- Butter: 2 tablespoons
- Raisin: 3 tablespoons
3
In the same saucepan, add apples, sugar, cinnamon, and vanillin. Stir and sauté for 3 minutes.
- Apple: 4 pieces
- Sugar: 3 tablespoons
- Ground cinnamon: 0.3 tablespoon
- Vanillin: 0.3 teaspoon
4
Pour in the calvados and add the raisins. Mix in the flour (when combined with butter and sugar, it will become sticky and brown, naturally — honey).
- Calvados: 100 ml
- Raisin: 3 tablespoons
- Wheat flour: 1.5 tablespoon
5
Reduce the heat to minimum and cover the pan with a lid. Leave for 5-8 minutes (making sure it doesn't burn and the apples soften slightly but hold their shape).
6
The filling is ready. Next is the space for imagination. If making open boxes like me, the dough and filling should be carefully brushed with egg and sprinkled with a pinch of sugar on each box. Bake at 200 degrees for 10 minutes and then at 180 for another 10.