Malts with apples

To prepare delicious malts, we will need the following ingredients: apples, milk, wheat flour (I use premium grade), chicken eggs (I took large ones, 55-60 grams each), granulated sugar and vanilla sugar, butter (at least 72% fat), as well as a little ground cinnamon and salt. All products should be at room temperature.

Take chicken eggs (3 pieces), wash them, wipe them dry and separate the whites from the yolks. When I do, I don’t break eggs on the edge of a bowl, but only on a flat surface (a kitchen table, for example), so as not to damage the yolks. I separate it like this: I break the egg into a bowl, then I simply scoop the yolk with my palm and pass the white through my fingers.

Leave the whites on the table for now, and transfer the yolks into a bowl in which we will make pancake dough. Add 30 grams of granulated sugar and a pinch of salt to the egg yolks.

Beat everything with a mixer or whisk until the sugar dissolves. Next, pour in 100 grams of sifted wheat flour and about half (120 milliliters) of milk.

Whisk everything again so that there are no lumps, and pour in the remaining milk (110 milliliters).

At the end, add melted and cooled (not hot) butter (30 grams) to the dough. The fastest and easiest way is to melt the butter in the microwave.

Mix the oil into the pancake dough and you can heat the pan. The consistency of the dough for malts is a little (literally a little) thicker than, for example, for thin pancakes made with milk.

We heat up the pan for pancakes, and there is no need to grease it with anything for the first pancake, since the dough already contains enough butter. Pour in a couple of tablespoons of dough and quickly spread it over the entire surface of the pan. Cook the pancake over medium heat until the bottom side is browned.

Turn the pancake over and cook for about 30 seconds.

In this way we prepare all the thin pancakes (you get 9 pieces with a diameter of 20 centimeters).

To prevent the thin, crispy edges from breaking when rolling, cover the plate of pancakes with a bag or cling film while we make the sweet filling for the malts.

For the filling, take 4 large apples, peel them, remove the seed pods. Cut the pulp into fairly small cubes.

The result should be 500 grams of apples prepared in this way.

In a frying pan (mine has a diameter of 28 centimeters) put 50 grams of butter. Over medium heat, let the butter melt.

Place apple cubes in hot oil.

Add 50 grams of granulated sugar, 1 teaspoon of vanilla sugar and half a teaspoon of ground cinnamon.

Turn the heat up to maximum and, stirring slightly, warm the apples for about 2-3 minutes. During this time, the sugar will completely dissolve, combine with the butter and turn into a light caramel that will cover each apple cube. There is no need to keep the apples on the stove for a long time — the filling should remain elastic and keep its shape.

Forming malted apple pancakes is very simple: remove the bag from the pancakes, turn the stack over and put some of the filling in a row. Calculate the total amount of apple filling so that there is enough for all 9 pancakes.

Roll the pancake into a tight roll. We do the same with the rest of the pancakes.

Take a baking dish (I have a square 20×20 centimeters, glass), grease it with a small amount of butter. You can take a little melted butter, which is intended for pancake dough. Place the apple-filled pancakes in one row, moving them close to each other.

All that remains is to prepare the French meringue, which we will cover the pancakes with like an air blanket. In addition to the products (3 egg whites and 50 grams of granulated sugar), we also need suitable utensils and a mixer. Take a bowl, wash it and dry it thoroughly. You can degrease it with lemon juice and then wipe it thoroughly dry again. Pour in the whites and, if desired, add a tiny pinch of salt (but this is not at all necessary).

We begin to beat the whites with a mixer at low speed, gradually increasing the speed to medium. Continue beating until soft foam, then gradually add 50 grams of sugar without stopping beating. If you use a planetary mixer, it will be much easier because your hands are free. Using a hand mixer, beat the egg whites as if drawing a figure eight or an infinity sign. This is necessary so that the mass is whipped evenly. In general, it will take you about 10-15 minutes to beat the egg whites.

Place the meringue on top of the pancakes and spread it into an even layer using a regular spoon.

Place the pan in a preheated oven and cook on medium level for 20 minutes at 180 degrees. I have a Hephaestus gas oven, bottom heat, no convection. You focus on the features of your oven.

Take the finished dessert out of the oven and let it cool. As it cools, the white cap will partially fall off — this is normal, don’t be alarmed.

When the malts have cooled completely, cut the pancakes with apples and meringue into portions and serve. After complete cooling, delicious caramel droplets will appear on the meringue (remember how in the curd pie Tears of an Angel?)

Delicate pancakes, aromatic and juicy apple filling, airy meringue — a truly festive dessert. Elenochka, thank you so much for this amazing order (we only had it for a few hours — it’s impossible to resist). Cook for your health, friends, and bon appetit!