in Dessert Recipes, Germany

Apple and nut spaetzle

updated

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Ingredients for 2 servings:

  • 200 g flour
  • 50 g nuts, ground
  • 2 eggs
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1 pinch of salt
  • 120 ml mineral water
  • 2 apples, e.g. Boskop
  • 3 tbsp butter
  • 2 tbsp sugar
  • n. B. sugar
  • e.g. cinnamon

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

refined apple sparrows

Make a creamy dough from flour, nuts, eggs, sugar, cinnamon, salt, and water and let it swell for about 10 minutes. In the meantime, bring water to a boil in a large pot. Meanwhile, peel the apples and cut them into small pieces. Grate the dough into the boiling water and bring to a boil briefly. Remove the spaetzle with a slotted spoon, refresh them in cold water, and drain well. Heat the butter in a pan, add the sugar, and caramelize lightly. Then add the apples and fold in the spaetzle. Heat for a few minutes, stirring frequently. Sprinkle the spaetzle with cinnamon and sugar, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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