Traditional German Apple Marzipan Tagine
A twist on traditional German apple strudel, this dessert combines the warmth of a tagine with the sweetness of marzipan and apples.
Ingredients
- ●2 large Applesany variety, peeled and sliced
- ●250g Marzipanstore-bought or homemade
- ●200g Sugargranulated
- ●1 tsp Ground Cinnamon
- ●1/2 tsp Ground Ginger
- ●1/2 cup All-Purpose Flour
- ●1 Egg, beatenfor egg wash
- ●2 tbsp Butter, melted
- ●1 tsp Tagine spice mixor substitute with a combination of cumin, coriander, and cinnamon
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large bowl, combine the sliced apples, granulated sugar, ground cinnamon, and ground ginger. Mix well to combine.
- 3
Roll out the marzipan to a thickness of about 1/4 inch. Cut into a rectangle slightly larger than the tagine.
- 4
Place the marzipan rectangle into the tagine, pressing it into the corners.
- 5
Fill the tagine with the apple mixture, leaving a 1-inch border around the edges.
- 6
Roll out the remaining marzipan to a thickness of about 1/4 inch. Cut into strips for the crust.
- 7
Place the strips on top of the apple mixture, weaving them into a lattice pattern.
- 8
Brush the egg wash over the lattice and sprinkle with granulated sugar.
- 9
Place the tagine on a baking sheet lined with parchment paper.
- 10
Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender.
- 11
Remove from the oven and let cool for 10 minutes before serving.