Comments on: Danish Apple Trifle

By: Shirley Stokholm

Shirley Stokholm — Sat, 10 Apr 2021 19:32:14 +0000

In reply to Carole. Carole, I’ve been making this dish using my MIL’s personal instructions originally and her recipe ever since. She always used (as I still do) crushed Holland Rusk (i think it’s similar to zwieback) cooked with sugar, butter, and chopped almonds until toasted. One year when I couldn’t find the rusk, I toasted Hawaiian Sweet bread and crushed it. It was good. My MIL said occasionally she put almond macaroons on the bottom. Once I was taking a conversational Danish class, and we had a small meal at the end. I brought abelkage (sp?), and the instructor said it was just like her grandmother used to make! I like the idea of individual serving dishes, and the hazelnut croccante sounds interesting.

By: Hanne

Hanne — Wed, 14 Oct 2020 20:24:06 +0000

In reply to Troy. "Bondepige med Slør"

By: Hanne

Hanne — Wed, 14 Oct 2020 19:18:26 +0000

In reply to Carole. my Danish mother always used plain store-bought breadcrumbs, and toasted them golden brown in a skillet, with butter and sugar. stir until coated and be sure they don't burn. Can also sprinkle some cinnamon into the crumbs. she usually used jarred applesauce. I prefer the chunky style if you can find it. Add a drop of vanilla and sprinke of sugar to the whipped cream. Decorate the top with dots of red currant jelly.

By: Kim Nielsen

Kim Nielsen — Thu, 14 May 2020 06:04:51 +0000

In reply to Ocean O'H.. I am happy that you like my Danish recipes. I just looked at your pictures from your blog. They look great - this is exactly how a Danish lunch should look like :-) Regards Kim (NordicFoodLiving.com)

By: Ocean O'H.

Ocean O'H. — Wed, 13 May 2020 15:13:42 +0000

Just hosted a danish lunch for my boyfriend's family and used SO MANY of your wonderful recipes - so TAK.

I made this and about 5 other things on your channel, literally saved me on quite a few recipes as they were hard to find other places online with ingredients I could get in Sainsbury.

(Tips on hosting a danish lunch = https://pacificallyocean.home.blog/2020/05/06/hosting-a-danish-lunch-skim-learning-as-a-native-notice/ )

By: Kim Nielsen

Kim Nielsen — Sun, 01 Dec 2019 11:52:22 +0000

In reply to Karen. You are welcome. I'm happy that you like the recipe. It sound delicious with the hazelnuts and rolled oats. :-) I hope it turned out good.

By: Michael Schildt

Michael Schildt — Fri, 29 Nov 2019 00:01:35 +0000

In reply to Carole.

I know your comment is from 2 years ago but hopefully this helps. My wife just found this post you commented on, we’ve been making what my Norwegian grandmother called Applesauce Pudding, it’s obviously payed applesauce and whipped cream with the ground up Nabisco Zwieback which as you said is no longer made. Well it took a few years of trying but I’ve been using this brand for a few years now and no one in my family can tell the difference. Hope this helps. Brandt Der Markenzwieback ( Rusk Bread ) - 225 G https://www.amazon.com/dp/B0015XRZB8/ref=cm_sw_r_cp_api_i_j8f4DbNAQ733W

By: Karen

Karen — Thu, 28 Nov 2019 04:39:01 +0000

I also grew up with this desert and it’s wonderful. My Danish grandmother made it all the time. She used zwieback and decorated the top layer of whip cream with little dabs of current jelly. I’m making this for Thanksgiving to bring to a friends house and will try the hazelnut variation, thank you. Someone else uses rolled oats. I think I’ll try a combination of the two.

By: Troy

Troy — Tue, 22 Jan 2019 05:15:16 +0000

My grandmother made a similar recipe using white breadcrumbs browned with sugar and butter, then crushed and layered. She called it bundipeg (sp) that I grew up as a child, have a Danish/Norwegian background. So enjoyed many of the Scandinavian deserts growing up.

By: Odin

Odin — Tue, 25 Dec 2018 00:07:50 +0000

My danish mother used graham crackers cooked in butter.