Apple Pastry with Rosehip Cream

Apple Pastry with Rosehip Cream
Apfelkuchen mit Hagebuttensahne
Tangy fruity apple pie with unique rosehip vanilla flavor.
Course Dessert
Servings 6


  • 2 apples
  • 1 packet puff pastry or filo dough
  • 7 oz ground hazelnuts
  • 3 tbsp Maintal Rosehip Preserve Extra
  • 1 whole vanilla bean or 1 tbsp. of vanilla extract
  • 1/4 cup white wine
  • 1 cup of whipping cream
  • 1 packet vanilla sugar such as Dr. Oetker
  • fresh mint for decoration


  • Peel and slice apples.
  • Cut out 2 circles out of the filo dough (puff pastry).
  • Place one circle into a 9 in pie dish. Arrange apple slices on the circle, leaving 1 in clear around the outside.
  • Mix ground hazelnuts with two tbsp rosehip preserves, and the pulp of one vanilla bean (or 1 tbsp. vanilla extract) and boil briefly with the white wine. Let cool and pour on apples.
  • Place the second circle of filo dough on top and press edges down. Brush with egg yolk and bake.
  • Beat the whipping cream with the vanilla sugar. Carefully fold in the remaining tbsp of rosehip preserve and beat some more.
  • Fill an icing bag with the whipped cream.
  • Place the tart on a plate and decorate with whipped cream, garnishing with mint leaves.
Recipe courtesy of Maintal Jams

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