Apple pie of roses. With a cream base and an apricot glaze, this would be great for Easter. English recipe translation with approx conversions: Ingredients For the dough 125 g soft butter (½ C) 70 Powdered sugar (½ C) 1 egg 1 vanilla 1 teaspoon grated orange peel 100 g of finely ground almonds (1 C) 150g flour (1 ½ C) For the cream 400 ml milk (1 2/3 C) 100ml white wine (6 T + 2 ¼ tsp) 3 egg yolks 1 vanilla 1 teaspoon grated orange peel 6 tablespoons sugar 4 tablespoons flour peak 5-6 apples Directions * Mix butter with sugar, vanilla and orange peel. Add egg and almond. Gradually mix in flour until a soft dough is formed. * Grease and lightly flour a 9 inch pie pan then spread in the dough. Cover with baking paper and place the tray in the refrigerator while preparing the cream. * For the cream, mix flour with sugar, vanilla and orange peel. Add egg yolks and a little milk. Stir until smooth, and then add the remaining milk and wine. Boil the cream and let it cool. (Instant vanilla pudding can be substituted, but the cream/wine is much yummier!) * Use a vegetable peeler to make ribbons of apples without removing their skin. * Wrap the strips of apple to make roses. * Pour the cream over the dough and arrange the apple roses on top. * Glazing roses with slightly warmed apricot jam. Bake cake in preheated 350 * oven until the dough is baked and apples become golden. * Cool completely and serve. Enjoy your meal!