Video: Prajitura Turnata Cu Mere (Jammy Apple Bars)

"Start by cooking the apples in their own juices with a little bit of sugar, until they become buttery and tender. Once all the liquid has evaporated, add the cinnamon, vanilla, stir everything together and allow the mixture to come to room temperature. In the meantime, make the tender vanilla cake. Whisk the eggs and sugar together until they're pale and fluffy. Add the remaining ingredients, then pour half the batter in the baking pan. Bake until golden, then top with the apple mixture."

"Jammy, cinnamon-spiced apples, sandwiched between tender vanilla cake layers then dusted with sugar, create a unique Romanian apple dessert whose name translates to poured apple pastry, a reference to the batter used for the cake layers. Jammy cinnamon spice apple sandwich between tender vanilla cakes. In Romania, we call this prajitura turnata cu mere, which translates to poured apple pastry, getting its name from the poured cake batter that sandwiching the jammy apple."

Jammy, cinnamon-spiced apples are cooked in their own juices with sugar until tender and buttery, then reduced until liquid evaporates. Cinnamon and vanilla are added and mixture is cooled to room temperature. A tender vanilla cake batter is made by whisking eggs and sugar until pale and fluffy, then combining remaining ingredients. Half the batter is baked, topped with the apple filling, and covered with remaining batter before final baking. The finished bars are dusted heavily with powdered sugar and yield a soft, tender, melt-in-the-mouth apple pastry called prajitura turnata cu mere.

Read at www.nytimes.com