Cinnamon Baked Apples with Vanilla Sauce

Czech name: Zapečená jablka se skořicovým cukrem na vanilkové omáčce

Written by Charlota Smetkova

Cinnamon was imported into the Czech lands from the Orient in the 15th century. Besides its pleasant smell, it has a number of curative effects: it encourages appetite, reduces blood pressure, and improves digestion. The homemade combination of this spice with apples complements the sweet-sour mochyne, which you may know better as the Jewish cherry.

For more information about the Central Bohemia Region, from which this recipe comes, click here.


1 sheet puff pastry dough (cut into 4 squares)
4 apples
1 Tbs cinnamon sugar
6 Tbs creme Fraiche
2 tsp mint
4 pieces mochyne (Jewish cherry)
1 cup vanilla sauce (finished)
2 tsp powdered sugar


Peel the apples and cut into larger pieces. Mix with creme Fraiche and cinnamon sugar. Fill the pastry dough with the mixture and bake. When served, decorate with mochyně and mint, sprinkle with powdered sugar, and cover with vanilla sauce.

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