Butterdice bowls with apple filling

Ingredients for Butterdice bowls with apple filling

Instructions for Butterdice bowls with apple filling

To prepare the Butterdice bowls with apple filling recipe, please follow these instructions:

The butter dough is rolled out until it has a uniform thickness. It must not be too thick. Brush with whipped egg, sprinkle with cinnamon and sugar.

The dough is rolled into a sausage and cut into slices of 3 - 5 cm. They are squeezed flat and rolled out until they are uniformly flat and round. Glass the brush with butter and the dough is over. They are baked in the oven at 180-190 degrees for 15-20 minutes.

The apples are halved and the core housing is removed. They are then cut into coarse terns. Sugar and dough are put into a pan with the butter and melted at low heat. The apples are added and boiled tenderly.

When finished, they are served in the butter dough dishes and decorated with cream fraiche 18% and strawberries