Recipe: Tilslørte Bondepiker
Tilslørte Bondepiker is an easy, delicious classic Norwegian apple dessert. The name translates to ‘ veiled peasant girls’. Pronounced as teel slur tuh and bohn deh pee kur, this layered dessert is full of textures, smooth, crunchy, crispy. This dessert dates back to 1800s when ice cream was not readily available. It is usually prepared in transparent glasses or bowls. The layer of whipped cream appears like a veil over the dark bread crumb and fruit layers. Similar dessert is also prepared in Sweden, Denmark but go by different names.
Memories
Coming from Kenya, I didn’t know what a fruit compote was. To me it was fruit puree. For my son’s wedding in Chevreuse, we all were staying in the bucolic Les Ducs De Chevreuse. The owner back then was really friendly and accommodating. We had ordered breakfast hampers for our guests as back then (2014) the hotel didn’t have a dining room. Don’t know if that has changed now. Besides, mini boxes of cereals, croissants, yogurt, milk, etc there was a choice of 2 different fruit compote. We were wondering how to have it as to us that was ‘baby food’ – pureed fruit! He suggested we mix it with the yogurt. And wow, never knew ‘baby food’ can be so delicious. So first time was introduced to the word compote.
Shared This Recipe With FoodieMonday | Bloghop Group
March 12th 2018, I shared this recipe as Scandinavian Apple Charlotte. Well that was the name of the dessert in the Hamlyn All Colour Cookbook which I owned back then for 38 years! In 2022 I had to give away so many cookery books to the local Mombasa library as I couldn’t carry them all to Magog. Back then there was not much information on the internet. Nowadays with AI is it a different story. The theme for the group back then was to Cook From A Cookbook. I chose to make Scandinavian Apple Charlotte from that cookbook. Don’t know why back then the authors of the book would have named it so when for years it had an authentic traditional name.
Sharing Tilslørte Bondepiker Recipe With Sunday Funday Group
When Wendy of A Day in the Life on the Farm suggested the following for this Sunday ” November 1st is National Cinnamon Day. This is a wide-open event. Share a recipe that contains cinnamon.” For quite a while I wanted to redo this old post and update the correct information, recipe and photos. Perfect time to do it as the dessert contains cinnamon! How lucky we are to be able to get loads of information about anything with a click of a few buttons. First I googled Scandinavian Apple Charlotte. Only my ugly photo of the dish appears. Other recipes with Charlotte as totally different. Then I googled Scandinavian apple desserts. There are many but found the one I was looking for. Hence a redo of this post was a must.
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Ingredients Required For Tilslørte Bondepiker
Apple
As this recipe is for 2, 1 large apple was enough. That is approximately 200g. Can use any apple of your choice. I find the green apple compote too sour as I don’t add sugar to it. I like to use Mcintosh or Empire for this recipe. Peel and dice the apple.
Lemon Juice And Zest
Fresh lemon juice and zest to add to the apple compote.
Water
We need some water to cook the apple. About 250 ml is enough as apples also have some water content.
Whipping Cream
About 100g fresh double or whipping cream. Whip the chilled cream till you get medium peaks. Be careful not to over whip it. Add some sugar if you prefer a sweeter dessert. I don’t add any.
Breadcrumbs
We need about 30g white or brown breadcrumbs. Can buy plain ready made breadcrumbs or make some at home. I make some at home. Whenever I find the bread is getting stale or drying up, I put the slices in the oven at 150°C. Preheat the oven and arrange the bread slices on a baking tray. Bake the bread slices for 25-30 minutes, till the slices are crispy and crunchy. Allow the slices to cool down completely on a wire rack before processing them in a food processor. Store in an airtight container.
Sugar
Can use either white or brown sugar. I have used brown sugar. We need about 25g.
Butter
Salted or unsalted butter, about 25g. I prefer salted as a bit of salt in desserts balances the flavours.
Cinnamon
Can add a one inch cinnamon stick when you cook the apple. Remove it before you puree it. I don’t add any as I add a bit extra to the breadcrumb layer. We need about ½ – ¾ tsp cinnamon powder for the breadcrumb layer.
TILSLØRTE BONDEPIKER
Serves 2
FOR THE APPLE COMPOTE
1 large apple approx 200g
¼ cup water
1 tsp lemon zest
1 tbsp lemon juice
sugar, optional
FOR THE BREADCRUMB LAYER
4 tbsp breadcrumbs approximately 30g
1½ tbsp butter approximately 25g
2 tbsp sugar, brown or white approximately 25g
½-¾ tsp cinnamon powder
FOR THE CREAM LAYER
100g double or whipping cream
½ tbsp powdered sugar optional
Preparation of the apple puree:
- Add the chopped apples, sugar and water in a saucepan.
- Cover the pan with a lid and place it over low heat.
- Let the apples cook till done.
- Check occasionally to make sure the mixture is not burning and to stir it.
- Let the cooked apples cool down completely.
- Add the cooked apples and mint into a food processor and process it to a fine puree or a coarse puree. I left it a bit coarse.
- Gently heat butter in a wide pan over low heat.
- Add the bread crumbs and mix.
- Increase the heat to medium and stir the breadcrumbs constantly till they become golden brown and are crispy.
- Take the pan off the heat.
- Add sugar and mix well. Let the mixture cool down.
- Add the cream to a deep bowl.
- Add sugar.
- Whip till it reaches soft peak consistency. That means that when you lift the whisk, it leaves a soft peak.
- You can use one big bowl or 4 individual bowls or glasses.
- Spoon about a tablespoonful of the puree into the glasses.
- Gently tap the glasses on the surface on which you have laid out a thick towel. Be sure to follow this step otherwise you may land up with broken glasses!
- Next sprinkle a thick layer of the crumb mixture.
- Top it will remaining apple puree.
- Then add the crumb layer again.
- Finally top it with whipped cream and sprinkle some grated chocolate.
- Chill the dessert for 2-3 hours before serving.
- If you’re using one big bowl its easy to just divide the puree and crumb into 2 parts. For individual servings you roughly need to divide the puree and crumb into 8 parts.
- Add a bit of mint green colour to the puree if you’re not going to add mint.
- To prepare bread crumbs at home, just process old bread into a food processor. Then let it become a bit crispy by baking in the oven @100°C – 150°C for 15-20 minutes. Store in an airtight tin or ziploc bag in the fridge.
- The original recipe had measurements in ounces. I just converted it to the more friendly cup and tsp, tbsp measurements.
- Its best to keep the bowl in the fridge that you’re going to use for whipping the cream. Cold bowl and cold cream fluffs up faster.