Veiled peasant pies are a traditional dessert and were often served at my grandmother's house on Sundays. Veiled peasant pies are served in more countries than Norway and are called änglamat in Sweden, bondepige med slør in Denmark, pappilan hätävara in Finland and verschleiertes bauernmädchen or buerndeern mit sleier in Germany. This recipe is suitable for 8 people.
Applesauce:
6 apples
1 vanilla bean
8 tablespoons sugar
1 dl water
Put peeled apples, divided into cubes in a saucepan with the rest of the ingredients and cook until the apples are tender and slightly mashed. Put cold, while cooking the rest of the items.
Kavringstrø:
4 tablespoons butter
4 tablespoons sugar
12 tablespoons of crushed clove ring ( I put the clove in two bread bags on top of each other and delje away with the flat side of the steak bank)
2 teaspoons ground cinnamon
Melt butter, cinnamon and sugar in a frying pan. Add the clove and saute the mixture well, cool on the kitchen counter, preferably with a paper towel over it.
Creams:
6 dl whipped cream
Beat the cream fluffy.
Mounting:
Put applesauce, cream and the clove layered, either in portion jars, or as my grandmother did, in a large bowl, from which everyone supplied themselves. Serve right away, before the claw soaks.
If you want more dessert inspiration, take a look here.
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