The original text of the recipe: “1 kg of apples, 600 g of sugar, lemon juice, 100 g of almonds cleaned and sliced in the long, orange peel.Listen to the cleaned apples, put them in a saucepan with the sugar, put it on fire and always mix it with no sticking. When it’s close to bind, add the lemon juice, the almonds, the orange peel cut off, let it cool and small corundums shaped in sugar.
Source: cookbook, Eliza St. Popescu, east. 1929-1948
1 kg apple
600 g of sugar
1 lemon
a little orange breed
100 g of almonds
powdered sugar
The apples are washed, they are chipped and burnt together with sugar. Mix very frequently with care not to stick
Put the almonds on fire in hot water and leave for a few minutes until it rises to the surface, then clean the bark and cut each almond with a knife in a few pieces
When the apple sugar composition is near to bind, add lemon juice, almonds and a little bit of orange peel. Mix everything and leave a little on the fire
When it’s ready (well tied), the composition is put in another bowl and allowed to cool
When it’s cold, take a handful of composition, get it through the sugar powder and form a crown
The hooks are well placed on the serving plate and added with powdered sugar
They are served
The composition of cold apple is quite sticky, which is why we need to use powdered sugar to shape cornulettes.
We can serve these cornets immediately but also over the course of several days (the more they stay the better they get).
Apple cornets – scented and tasty! A very pleasant surprise to the desert … and fast!
