Puff Pastry Lengths With Apples – Butterdeiglengder Med Epler

A recipe from “Nye Mesterkokken” (The New Master Chef) published by Skandinavisk Presse AS in 1974 

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Airy, light and crispy, these cakes are equally suitable for dessert as for coffee or tea. Sour, wafer-thin apple slices laid on puff lengths before baking almost melt into the dough. A little apple jelly over makes them shiny and nice.



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Strawberry Orange Mousse – Jordbær Og Appelsin Mousse

A recipe from “Cookery In Colour – A Picture Encyclopaedia For Every Occasion” published by Hamlyn in 1960

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