The Tyrolean dessert that comes from the East … We all know it as the typical dessert that we enjoy when on the mountains, between a snow-covered slope and a chairlift ride, but in reality its origins are Middle Eastern. Its “parent” is in fact the very famous Turkish Baklava. Widespread throughout the Balkans, it reached Italy after Austrian control. The splendid apple crops and the excellent pastry chefs of Trentino transformed it into the dessert we all love.
Peel the apples, cut them in half, remove the core and then dice them. Immediately soak the diced pieces in the lemon juice. Drain the apples and mix them in a bowl with the sugar, cinnamon powder, pine nuts, raisins and grated lemon zest.
Pour the mixture into 4 x 370 ml Weck jars, cover with breadcrumbs, clean the edges well, close the jars with a gasket and 3 clamps.
Set the microwave (or the Ultracombi in microwave mode) to 500 W and insert one jar at a time for 5 minutes and let it rest for 10 minutes.
Store in the fridge for 10 days.