Cognacæbleskiver - Danish - Cognac Apple Fritters
Danish cooking is rooted in the peasant dishes served across the country before the Industrial Revolution in 1860.
These fritters sound great plain, but sound even more wonderful with the apple cream and rum sauce as recommended.
Please Note: The Apple Cream and Rum Sauce are optional.
☆☆☆☆☆ 0 votes0
1/2cup heavy cream
1cup powdered sugar
1cup heavy cream
1egg (separated )
11/2teaspoons baking powder
1cup powdered sugar (for sprinkling, more if needed)
How to Make Cognacæbleskiver - Danish - Cognac Apple Fritters
- Apple Cream - Æblecreme: Beat egg white until stiff, then fold in applesauce.
- Whip cream and fold in, then sprinkle cinnamon and nutmeg over the mixture.
- Rum Sauce: Beat the eggs until lemon-colored and frothy, now add the powdered sugar gradually, beating continually until all sugar is used.
- Whip cream and add with the rum to the above mixture, folding in gently at first and then beating well.
- Fritters: Peel, core and slice apples and place in a bowl and pour the cognac over them and cover tightly.
- Beat the egg yolk and mix with the milk and sugar, make sure to mix really well.
- Sift the flour into the egg-yolk mixture and add the salt and baking powder and stir well.
- Beat egg white until stiff and fold into the egg yolk mixture.
- Dip the apple slices in the batter and fry in deep fat heated to 365 degrees for 2 to 4 minutes, or until golden brown on both sides.
- Dust with powdered sugar while warm.
- To make these fritters even more delicious, serve them topped with Rum Sauce or Apple Cream.