A simple dessert with a long history: Apples in a dressing gown

Vienna is still considered the center of extraordinary desserts, which carry their success story and popularity out into the world. It’s often not about special dishes that are made with many ingredients and extensive culinary knowledge.

“The way to a man’s heart is through his stomach,” reveals an old saying, and with an excellent meal, which includes a clever dessert, interpersonal disagreements can often be very well eliminated from the world. When hearing the expression “Apples in a Dressing Gown”, those who have never heard of it will smile and ask: “Why is the dessert called that?”

The term “dressing gown” reveals that it is a dish with a “covering”, which in this case consists of a dough carefully made from eggs, milk, and flour. A shot of rum is added as a flavor enhancer. The batter coating must be well mixed and thick before the cored apple wedges are dipped into it. Afterwards, the pieces are baked in hot fat until they are golden yellow. Then they are placed on a serving plate and finally sprinkled with vanilla sugar. Of course, it is also possible to remove only the core from a peeled apple and then fill it with almonds and nuts, or with fine jam or vanilla sauce. Then the filled apple is wrapped in appropriately sized pieces of puff pastry and baked in the oven.

From the 18th century, this dish, which was prepared in various ways, developed into a popular Viennese dessert.

Time Travel Tip: You don’t need to be a great baking and cooking talent to serve this light and digestible dish as a delicacy. Baking and cooking together in a select circle of friends doesn’t have to be just a holiday motto to have fun.

Editorial and Image: Michael Ellenbogen

Sources: https://www.geschichtewiki.wien.gv.at/Apfel im Schlafrock, 1.3.2024

“Die gute Küche”, The cookbook of the “Illustrierte Kronenzeitung”

D. Dabis Co, Vienna, 1950, page 139)

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