Marmalade Offelle
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g rose apples (mele rose)
- g powdered sugar
- g candied peel
- tsp powdered cinnamon
- pasta frolla (shortcrust)
Instructions
- Cook thin-sliced peeled, cored apples with two glasses of water until mushy, adding water as needed.
- Stir in sugar to taste, then candied peel and cinnamon.
- Cut scalloped pasta frolla discs, fill with the marmalade, seal, glaze with egg yolk, bake, and dust with icing sugar.