Magical apple bowls with a cottage cheese filling and beet-orange sauce - photo 1
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Magical apple bowls with a cottage cheese filling and beet-orange sauce

Desserts for Kids Desserts Regional Cuisine of Poland 30 min Medium 37 wyświetleń ~41.71 PLN - (0)
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Description

A delicate winter dessert for children with a Polish touch: hollowed baked apples filled with sweet cottage cheese, topped with a crunchy crumble and drizzled with an intensely purple-red sauce made from beetroot and orange. The dish combines familiar flavors (apple, cottage cheese, cinnamon) with an unexpected, magical beet sauce that encourages children to eat vegetables. Serve warm or slightly warm — the visual effect of the sauce's color and the golden crumble make the dessert look like a true magical talisman. Perfect for a family afternoon, a children's birthday party, or as a sweet evening treat.

Ingredients Used

Ingredients (14)

Servings:
4
  • Apple 4 szt. (~720 g)
  • Cottage cheese 250 g
  • 18% cream 100 ml
  • Honey 30 ml
  • Sugar 50 g
  • Butter 50 g
  • Wheat flour 60 g
  • Oat flakes 40 g
  • Beets (raw) 250 g
  • Orange 1.5 szt. (~300 g)
  • 🌿 Przyprawy
  • Cinnamon 2 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Vanilla bean 0.6 szt. (~3 g)
  • Walnuts 30 g
💰 Szacowany koszt dania: ~41.71 PLN (10.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beetroot and Orange Sauce

1

Prepare the sauce ingredients. If you are using raw beetroot: peel and cut into small cubes (about 1 cm). Place the beetroot in a small pot, add 150 ml of water, bring to a boil, reduce the heat, and cook for 18-20 minutes until the beetroot is tender (check with a fork). If you are using pre-cooked beetroot or from a jar, cut it into smaller pieces and move on. Squeeze the juice from 2 oranges (save the peel of one orange for decoration).

Use a small pot with a capacity of ~1-1.5 l. The cooked beet should be easily pierced with a fork; if the fork encounters resistance, cook for another 2-4 minutes.
2

Blend the cooked beetroot with 100 ml of freshly squeezed orange juice (reserve some juice for adjusting the consistency) and 20 g of sugar. Blend on high speed for 30-60 seconds until a smooth, glossy mixture forms. If the sauce is too thick, add 1 tablespoon (15 g) of orange juice at a time until you achieve the consistency of a fluid puree that easily drips off a spoon.

Use a hand blender or a jug blender. Be careful with hot liquids — let the beet cool slightly before blending to avoid splattering hot sauce.
3

Season the sauce with a pinch of salt and taste. If you want it sweeter, add another 5-10 g of sugar or 1 teaspoon of honey. Pour the sauce into a small jug and set aside to cool slightly — after cooling, the color will be even more intense.

A small amount of salt enhances sweetness and flavor contrast. Tilt the spoon over the sauce — it should flow smoothly, not pour like water.

Crumble

4

Prepare the crumble: in a medium bowl, combine 60 g of all-purpose flour, 40 g of oats, and 30 g of sugar. Cut the cold butter (50 g) into 1 cm cubes and add it to the bowl. Using a knife or your fingers, quickly chop and rub the butter into the dry ingredients until pea-sized clumps form and the flour is no longer dry. The crumble should be clumpy, not uniform — this will give a crunchy texture after baking.

Use a chef's knife or two knives to chop the butter, or quickly rub it with your fingertips. Do not warm the butter in your hands for too long — warm butter will create too uniform, greasy mixture.

Cottage cheese filling

5

In a separate bowl, combine 250 g of cottage cheese with 100 ml of 18% cream and 15 g of honey. Add 1 teaspoon (2 g) of cinnamon and a pinch of salt. If you are using a vanilla bean (optional), split it lengthwise, scrape out the seeds, and add them to the mixture. Stir with a wooden spoon or silicone spatula for 1-2 minutes until the mixture is smooth and slightly fluffy.

Use a wide bowl and a spatula. If the mixture is too runny, add 1-2 tablespoons of cottage cheese; if too thick, add 1 tablespoon of sour cream. The mixture should be creamy, not liquid.

Preparing the apples

6

Preheat the oven to 180°C (top and bottom heat). Wash 4 apples, dry them. Cut off the top thinly (about 5 mm) to create a 'cap' and set aside. Using a melon baller or a small knife, remove the inside of the apple, leaving walls about 7-10 mm thick; be careful not to pierce the bottom — you can leave a thin layer of flesh to help the apple hold its shape. Keep the inside (flesh) — you can add some to the filling if you want more apple flavor.

Use an egg spoon or a small spoon for hollowing out — while holding the apple steady on the board, make careful movements. If you're worried about piercing the bottom, leave a layer of flesh about 7 mm thick.

Assembly and baking

7

Lightly grease a baking dish or tray with a thin layer of butter (use any remaining butter if you have). Place the prepared apples in the dish. Fill each apple to the top with the cheese filling using a spoon, pressing down slightly. Evenly distribute the crumble on top of each apple — about 20 g of crumble per apple. Cover with the 'cap' of the apple. Place in the oven and bake for 18-20 minutes: the apples should be soft on top but hold their shape, and the crumble should be golden. Check by inserting a thin knife: if it goes in easily into the apple's wall, they are ready.

Use a 20x20 cm baking dish or individual ramekins. Bake in the middle of the oven. If the crumble starts to brown too much, gently cover it with aluminum foil for the last 3-4 minutes.

Finishing and serving

8

Remove the apples from the oven and set aside for 3-4 minutes to cool down. Serve each apple on a small plate: generously drizzle with beetroot-orange sauce (about 40-60 g of sauce per serving) to create a "magical lake" effect around the apple. For contrast, swirl a teaspoon of 18% cream/yogurt over the surface of the sauce, creating whirlpools. Optionally, sprinkle with finely chopped walnuts.

Serve the sauce warm or slightly cooled. Use a small ladle or teaspoon to spread the sauce precisely. Additionally, you can add orange zest as a decoration.

Cleaning and notes

9

After serving, wash the used dishes and blenders. Store any leftover sauce in a sealed container in the fridge for up to 3 days. The crumble will lose its crunch after cooling — when you want to refresh it, bake the crumble separately for 5-7 minutes at 180°C.

Use a brush or a soft sponge to clean bowls after cottage cheese and sauce. Place hot dishes on a heat-resistant kitchen mat.

Fun Fact

💡

Beetroot has been used in traditional Polish cuisine not only as an addition to borscht but also in sweet sauces and baked goods — when combined with orange, it gives an intense color that children perceive as "magical."

Best for

Przyjęcie urodzinowe dla dzieci Rodzinne popołudnie zimowe Impreza tematyczna 'mały czarodziej'

Tips

🍽️ Serving

Serve slightly warm (about 40–45°C) — this way the cheese is creamy, and the sauce has the most intense aroma. You can add a tablespoon of thick natural yogurt instead of cream as a healthier alternative. For adults, a pinch of freshly grated cardamom in the sauce pairs wonderfully with the flavor.

🥡 Storage

Store the sauce separately in an airtight container in the fridge for up to 3 days. Stuffed apples are best consumed the same day; if you need to store them, keep the apples and the crumble separate (crumble in a box, apples covered with foil) and briefly reheat in the oven before serving (5–7 minutes at 160°C) to make the crumble crispy again.

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