The apple baked in pastry is one of the most popular Ukrainian desserts – a real classic of national cuisine. Its ingredients are exclusively natural and very beneficial products as apples, honey and walnuts. The mix of honey and walnuts gives the dessert an inimitable fragrance.
Some housewives prefer to add raisins and dried apricots into the stuffing, the other might stir some jam, caramel, or toffee therefore the apple will be sweeter. It depends on imagination and preferences. It’s better to choose not sweet apples with hard pulp so the dish will be excellent. If one bakes apples without pastry, the fruits will lose their fragrance because the pastry is a so-called protection that helps to catch the smell.
The baked apples are considered to be the winter dish therefore they are usually served to the Yule table. As a rule, the apples in pastry are served for tea, but according to the tradition it is better to eat them with a glass of milk.
Ingredients
Apple 1 pieces
Puff pastry 150 g
Walnut 30 g
Honey 20 g
Mint to taste
Powdered sugar to taste
Egg 1 pieces
Stages of cooking
1
Wash and peel the apples.
2
Cut the apple core out.
3
Put the apple on the puff pastry.
4
Put the walnuts into the apple.
5
Pour the honey.
6
Cover the apple with pastry and pinch together the edges so they won’t tear during baking.
7
Whip the egg in the bowl.
8
Line the baking tray with baking parchment. Put the apple on it.
9
Brush the apples with whipped eggs.
10
Heat oven to 170C. Bake the apple until it has a crisp.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
There are a lot of variants of this dish; nevertheless the main ingredients – eggplants, garlic and mayonnaise – are always the same. This cooking of this appetizer won’t take long therefore it can be served piping hot.
The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour.
Mos
The farinaceous food is widely common in Ukrainian cuisine. The one of the most popular dishes is buns (pyrizhky). They are crescent-shaped or long-shaped stuffed pastry buns. In old times, they were the protagonist of every feast in Ukrainian house.
Buns can be baked or fried; made of yeast dough or short pastry; they can be sweet or savory. Also
It is an extremely easy-to-cook and delicious dish to tea. As opposed to dough donut, cottage cheese one boasts more tender and soft flavor. The cottage cheese donuts can be either stuffed or not.
