Æblekage is a layered dessert assembled rather than baked: sweetened applesauce alternated with buttered, toasted breadcrumbs, finished with a thick layer of whipped cream. The name translates as apple cake, which is misleading — there is no batter, no flour, no pan, no oven required. It is built cold in a serving dish and chilled […]

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Strudel in the northern Italian regions of Alto Adige and Trentino is a tightly rolled pastry made from an unleavened dough stretched to near-transparency, filled with thinly sliced apples, raisins, pine nuts, cinnamon, and breadcrumbs, then baked until the outside is golden and the filling has collapsed into a dense, fragrant, jammy core. It is […]

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