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Danish Apple Dessert

Country.Chef's picture
Ingredients
  Margarine/Butter 6 Tablespoon
  Zwieback 6 Ounce, finely crushed (1 package)
  Sugar 1⁄2 Cup (8 tbs)
  Cinnamon 2 Teaspoon
  Chunky applesauce 4 Cup (64 tbs)
  Lemon juice 1 Tablespoon
  Whipping cream 1 Cup (16 tbs)
  Red currant jelly 1⁄4 Cup (4 tbs)
  Toasted sliced almonds 1⁄3 Cup (5.33 tbs)
  Chocolate 1⁄2 Ounce, grated
Directions

Line 9-inch square pan with plastic wrap.
Melt margarine in large skillet.
Add zwieback crumbs, sugar and cinnamon; stir over medium heat until crumbs are toasted.
In medium bowl, combine applesauce and lemon juice.
Spoon 1/3 of crumbs evenly over bottom of lined pan; top with 2 cups of the applesauce mixture.
Repeat layering, ending with crumbs.
Cover; refrigerate 6 hours or overnight.
Before serving, beat whipping cream until soft peaks form.
Remove apple dessert from refrigerator; uncover.
Invert onto serving plate; remove plastic wrap.
Cut into squares.
Top each square with whipped cream and small spoonful of jelly; sprinkle with toasted almonds and grated chocolate.
Store in refrigerator.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Apple

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