Recipe by mollypaul
Courtesy of Andreas Viestad via the Pocatello newspaper. This apple dessert is a traditional dish both Norway and Denmark lay claim to, Viestad says. "How it got its name is easy to understand: It consists of layers of applesauce and sweet cinnamon-scented bread crumbs, veiled with whipped cream." Note: If your applesauce is very sweet, reduce the sugar for the bread crumbs.
Top Review by sugarpea
Deeevine. That breadcrumb mixture is a great trick that would be useful for any number of desserts - anytime crumbled cookies or graham crackers are needed as a garnish or uncooked layer. I used some frozen homemade applesauce and whole milk yogurt and yogurt cheese in place of the whipping cream. Topped it with toasted pecans as Dh is allergic to hazelnuts. Can't wait until I'm hungry again. I want more. Now.
- 1 1⁄2 cups breadcrumbs
- 3 tablespoons superfine sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter
- 1 1⁄2 cups heavy cream (whipping)
- 1 1⁄2 cups applesauce, chilled
- 1⁄2 cup chopped hazelnuts
Directions See How It's Made
- In a nonstick skillet over medium heat, combine the bread crumbs, sugar, cinnamon and butter.
- Stirring constantly with a wooden spoon, heat until the ingredients are fully incorporated and the crumbs are golden; remove from the heat.
- In a large bowl, whip cream until stiff peaks form.
- Layer the applesauce, bread crumbs and cream in individual glass bowls with the final layer being the whipped cream, creating the veil of this dish.
- Sprinkle with the chopped nuts and serve.