Danish Apple Dessert Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| package | 1 , crushed | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cinnamon | 2 Teaspoon | |
| 4 cups chunky-style applesauce | ||
| Lemon juice | 1 Tablespoon | |
| Whipping cream | 1 Cup (16 tbs) | |
| 1/4 cup red currant jelly, if desired | ||
| 1/3 cup sliced almonds, toasted, if desired | ||
| Chocolate | 2 Tablespoon, grated | |
Directions
Line 9-inch square pan with plastic wrap.
Melt margarine in large skillet.
Add zwieback crumbs, sugar and cinnamon; stir over medium heat until crumbs are toasted.
In medium bowl, combine applesauce and lemon juice.
Spoon 1/3 of crumbs evenly over bottom of lined pan; top with 2 cups of the applesauce mixture.
Repeat layering, ending with crumbs.
Cover; refrigerate 6 hours or overnight.
Before serving, beat whipping cream until soft peaks form.
Remove apple dessert from refrigerator; uncover.
Invert onto serving plate; remove plastic wrap.
Cut into squares.
Top each square with whipped cream and small spoonful of jelly; sprinkle with toasted almonds and grated chocolate.
Store in refrigerator.
Melt margarine in large skillet.
Add zwieback crumbs, sugar and cinnamon; stir over medium heat until crumbs are toasted.
In medium bowl, combine applesauce and lemon juice.
Spoon 1/3 of crumbs evenly over bottom of lined pan; top with 2 cups of the applesauce mixture.
Repeat layering, ending with crumbs.
Cover; refrigerate 6 hours or overnight.
Before serving, beat whipping cream until soft peaks form.
Remove apple dessert from refrigerator; uncover.
Invert onto serving plate; remove plastic wrap.
Cut into squares.
Top each square with whipped cream and small spoonful of jelly; sprinkle with toasted almonds and grated chocolate.
Store in refrigerator.
Chef
