Veiled Farm Girls

Name: Veiled Farm Girls
Yield: Makes 4 servings
Ingredients: 1 1/2 cups bread crumbs; 3 tablespoons superfine sugar; 2 teaspoons ground cinnamon; 2 tablespoons unsalted butter; 1 1/2 cups heavy (whipping) cream; 1 1/2 cups applesauce, chilled; 1/2 cup chopped hazelnuts

By Andreas Viestad

December 31, 2002

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book, Kitchen of Light: New Scandinavian Cooking. Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

This is a traditional dessert that both Norway and Denmark lay claim to. Given our colonial history, though—Norway was subject to Denmark's rule for nearly four hundred years—there is reason to believe the Danes invented the dish.

How it got its name is easy to understand: It consists of layers of applesauce and sweet cinnamon-scented bread crumbs, veiled with whipped cream.

Andreas Viestad shares his tips with Epicurious:

·If your applesauce is very sweet, use only half the sugar for the breadcrumbs.

Recipe notes

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