Portion: 6, preparation: 15′, cooking time: 25′

8 golden4 t
bsp cold cinnamon syrup3 to 4
brick leaves layered2 pack
ets of vanilla sugar


Peel and cut the apples in half, remove the heart.

In a bowl, mix the syrups cold and with a fork, dip the apple wedges. Arrange them directly in a round non-stick pie pan. Pour over the remaining cold syrups in the bowl and finish with a vanilla sugar sprinkle.

Cover with brick sheets and tuck well. Make a small hole in the middle.

Bake for 25 minutes at 210oC (thermostat 7).

Wait a little to unmould, then turn the mold over.

Enjoy with vanilla ice cream.


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