Mix the flour with the cream until smooth, add eggs, sugar, salt, arrack and finally the hot fat. The core house is drilled from the peeled apples. Then you cut them into slices so thick that the apples don`t break straight away. Finally, you dip them in the thick dough and bake them until they are swimming in hot fat until they are golden brown (with coated pans you can use a little less fat). They are sprinkled with sugar cinnamon while they are still hot.
A delicious dessert with vanilla ice cream and cream or as a pastry just for lunch.
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