Baked Apples in Vanilla Sauce. Photo: Ryan
Baked Apples in Vanilla Sauce. Photo: Ryan

Baked Apples in Vanilla Sauce

A true treat that the women of my family have been making for four generations. We take it seriously, you must know how to peel the apple in one piece

This dessert, baked apples in vanilla sauce, came from Grandma Nanny (Mariana), my grandmother on my mother’s side, and became our family treat for Passover.

Grandma Nanny came from the Sudetenland, which was under German influence – the family spoke German, and the food was also influenced by German cuisine. With the rise of the Nazis, Grandma fled with her family members. Luckily for them, they were very rich and sewed jewelry and everything they could take into the clothes. During the journey of their escape they bribed as needed to save themselves and managed to stay alive.

Galit Gindi and her Baked Apples in Vanilla Sauce. Photo: Ryan
I grew up with my grandmothers in the kitchen and I never stopped researching and asking where everything came from. Galit Gindi and her Baked Apples in Vanilla Sauce. Photo: Ryan

About 30 years ago, Grandma Nanny, who was 90 years old, asked us to make her apples baked in vanilla cream for Passover. Suddenly, at her extreme age, she asked for a recipe that her grandmother used to make for her mother and her mother used to make for her. I started looking for similar recipes and interrogating her about the preparation method, and after just a few attempts and tastings by Grandma, I was able to achieve the taste she remembered from her childhood.

Galit Gindi’s Baked Apples in Vanilla Sauce. Photo: Ryan.
Whoever prepares the dish must know how to peel the apple in one piece. Galit Gindi’s Baked Apples in Vanilla Sauce. Photo: Ryan.

Ingredients for Baked Apples

  • 4 cups (1 liter) cooking cream 15%
  • 6 egg yolks
  • 1/2 cup Sugar
  • 2 vanilla pod
  • 6 cinnamon stick
  • 6 bay leaves soaked for 3 hours in hot water
  • a pinch ground nutmeg


  • 1. Prepare the vanilla sauce: pour the cream into a pot, slice the two vanilla pods, scrape their contents into the cream and add the emptied vanilla pods and the cinnamon sticks. Heat the cream to about 175F (80C) degrees, just until it is warm to the touch but not boiling.

  • 2. At the same time, beat the egg yolks and sugar in a separate bowl until uniform.

  • 3. When the cream reaches the right temperature, remove the vanilla pods and cinnamon sticks, discard the vanilla pods and save the cinnamon sticks for serving.

  • 4. Pour slowly and in a thin stream half a cup of the hot cream into the egg yolk mixture while whisking constantly until combined. Add the rest of the hot cream and whisk until smooth.

Bake the apples in the sauce:

  • 5. Heat the oven to 355F (180C) degrees. Pour the sauce into a deep pan and add the bay leaves and the grated nutmeg. Place the apples in the sauce. Bake for 25 minutes, switch the oven to grill mode and bake for another 5 minutes, just until the apples are slightly browned on the top. Serve each apple in a deep dish with a little of the sauce, a cinnamon stick and a bay leaf.

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