What does this dessert consist of?

Just two components: puff pastry and applesauce. The puff pastry is filled with the applesauce and baked.

The original text is very short – what does "made the same way" mean?

The recipe refers back to the preceding puff pastry dessert in the book; the method is the same, but the filling is swapped for applesauce. Henriette Schønberg Erken wrote this way to save space in Stor kokebok (1914, p. 488).

How long does it take, and how many does it serve?

Figure on around 80 minutes total, including working with the puff pastry and baking. The quantity is meant for 6 servings.

Apples with Puff Pastry

Name: Apples with Puff Pastry
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 400 g puff pastry (about 2 sheets); 1 kg apples (for applesauce); 100 g sugar (according to the tartness of the apples); 1 dl water; 1 pcs egg (for brushing); 2 tbsp sugar (for sprinkling on top)

A variation of Erken's puff pastry cake (1914) where the filling is cold applesauce instead of prunes; a pre-baked puff pastry base, filling, puff pastry top, egg wash, and sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 488 (falt i det fri)

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About the dish

A brief variant recipe that follows right after "Prunes with Puff Pastry" in the dessert chapter of Stor kokebok (1914). Here Erken shows how the same puff pastry cake can be filled with applesauce instead of prunes.

How to make it

1
Cook the applesauce
Peel and cut up the apples, cook them tender with the water, stir in sugar, and let the sauce cool completely.
2
Pre-bake the base
Roll the puff pastry out thin, about 3 mm. Place half of it on a baking sheet and bake light brown at 200 °C (390 °F), about 12–15 minutes.
3
Fill and cover
Spread the cold applesauce over the base, cover with the rest of the puff pastry, and brush with beaten egg.
4
Finish baking
Bake in a hot oven, 210 °C (410 °F), until the cake is light brown, about 15–20 minutes. Cut it up and sprinkle sugar on top.

Changes from the original

The original merely refers to the preceding recipe; the method has been written out in full. Puff pastry and apple quantities are estimated, and baking temperatures have been added.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Egg
- X-tra Egg S/M 12stkX-TRAca. kr 26,50 · Coop
- Bakketun Egg 10pk 673gBAKKETUNca. kr 59,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 488) → 1949 (korrekturlest, s. 559)~67% av teksten endretfjernetlagt til

~~Butterdeig eplemos. lages paa~~ Lages på samme ~~maate.~~ måte. Butterdeigen ~~fyldes~~ fylles da med eplemos.

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Frequently asked questions

What does this dessert consist of?: Just two components: puff pastry and applesauce. The puff pastry is filled with the applesauce and baked.
The original text is very short – what does "made the same way" mean?: The recipe refers back to the preceding puff pastry dessert in the book; the method is the same, but the filling is swapped for applesauce. Henriette Schønberg Erken wrote this way to save space in Stor kokebok (1914, p. 488).
How long does it take, and how many does it serve?: Figure on around 80 minutes total, including working with the puff pastry and baking. The quantity is meant for 6 servings.

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