CINNAMON BAKED APPLES with VANILLA SAUCECzech 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.
1 sheet puff pastry dough (cut into 4 squares)
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.