Apples with cinnamon and nuts for pancakes or strudel
4 servings
20 minutes
This recipe embodies comfort and warm family evenings. Apples slowly stewed in butter with cinnamon and cloves are filled with deep aroma, while brown sugar adds caramel sweetness. Toasted walnuts add textural richness, and a splash of lemon juice refreshes the taste. Historically, such fillings were used in European cuisine for strudels and pancakes, creating a harmonious blend of softness and crunchiness. This aromatic dessert can be used in baking or as a standalone treat. Serving it with vanilla ice cream or a thin layer of cream enhances the delicacy of the flavor, while adding a splash of rum gives it spicy notes. Enjoy this simple yet elegant dish filled with the aromas of old Europe.
1
Peel the apples and cut them into cubes.
- Green apples: 3 pieces
2
Melt butter in a pan and add the apples.
- Butter: 60 g
- Green apples: 3 pieces
3
Add cinnamon, sugar, and cloves to the apples and stir for 15 minutes.
- Ground cinnamon: 2 teaspoons
- Brown sugar: 3 teaspoons
- Ground cloves: 1 teaspoon
4
In another pan, roast the walnuts without oil for 5-8 minutes.
- Walnuts: 50 g
5
Pour the nuts into a bowl and crush them into not very small pieces.
6
Pour the nuts into the apples and drizzle with lemon juice.
- Walnuts: 50 g
- Lemon juice: 1 teaspoon
7
Stir for about another minute and turn off the stove.
8
Place fragrant apples on pancakes or use them as a filling in any other baked goods.
