Apple Strudel Ebelskivers

I wanted to try a sweet version of the ebelskivers, and apple is supposed to be traditional. This recipe made 35 eblskivers - enough for 5 or 6 people.

Ingredients:

   Dough:

• 3 large eggs, room temperature, separated into whites and yolks
• 2 tablespoons sugar
• 1/2 teaspoon salt
  
• 250 gr (2 cups) all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups (480 gr) buttermilk (I used 1/2 Greek yogurt, and 1/2 milk mixed together)
   
  

   Filling:

• 1/2 cup (60 gr) craisins (or raisins), soaked for 30 minutes or an hour
  
• 1/4 hot water (or apple juice if you have it)
• 2 large or 4 small apples, peeled and diced 
• 4 tablespoons (60 gr) butter
• 3 tablespoons sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract 
• 1/2 cup (60 gr) sliced almonds
  
• 1/4 cup powdered sugar, mixed with about 1/2 teaspoon cinnamon  
   
  

• 2 tablespoons (30 gr) butter, melted for coating wells on pan
  

 

Instructions:

1. Soak the craisins (or raisins) for 1 hr in the hot water
   
   
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a small bowl, mix the egg yolks with the 2 tablespoons sugar
   
4. Stir in the milk and egg yolks to form a smooth batter.
    
   
5. In a medium bowl, whip the room temperature egg whites until stiff peaks form.
6. Gently fold egg whites into batter with a rubber spatula. 1/3 at a time. Let  the batter rest while you prepare the apple filling.
    
   
7. Peel, core, and dice apples,
8. Melt the 4 tablespoons butter in a large pan, add apples, sugar, cinnamon and salt. Saute for 8 to 10 minutes until soft.
   
   
9. Heat ebelskiver pan over medium heat until water drops sizzle when sprinkled om pan.  (This is about a 4 on my stove)
   
10. Brush each well with a little butter.
11. Drop a few sliced almonds into each well.
    
12. Spoon 1 tablespoon (lightly filled small cookie scoop) of batter into each well.
13. Drop about 1 teaspoon of apple mixture on top of the batter in each well.
    
    
    
    
14. Cover the filling in each wellwith another teaspoon of batter.
15. After 3 to 5 minutes, turn ebelskivers using wooden chopsticks. (or turn part way every 30 seconds or so to form a rounder version.)
    
16. Cook for another 3 or so minutes until browned on all sides
    
    
    
    
17. Repeat from step 10 using all batter and  filling ingredients. 
18. Serve warm, sprinkled with the cinnamon powdered sugar.
    

 

Carole's Notes:

We liked these - they were a nice 'special breakfast' for company.

The recipe is lightly adapted from The Great Breakfast Book