Apple Pie Pasta Flora


For 8 servings

For the pasta flora:

80 g butter (5 tbsp)

70 g sugar (1/3 cup)

1 egg

170 g soft flour (1 cup) 

For the filling:

2 large apples

50 g sugar (1/4 cup)

100 g water (1/2 cup)

15 g corn flour (1.5 tbsp)

For the garnish:

1 Morfat Creamy or Ermol Creamy (250g)

70 g sugar (1/3 cup)

2 g cinnamon (less than 1/2 tsp)


Pasta flora:

Beat the butter and the sugar in the mixer for 5’. Next add the egg and after 2’, add the flour and beat until well incorporated. Spread the dough in a 22 cm diameter round pan and bake at 170° C for about 20’.


Pare the apples and finely dice them. Put the diced apples with 100 g water (1/2 cup) and the sugar in a saucepan and boil for about 10’. Next mix 20 g cold water (2 tbsp) with the corn flour and add it, stirring at the same time, to the saucepan with the apples. After 1-2’ remove the filling from the heat and spread it over the baked pasta flora. Allow the dessert to reach room temperature. In a mixer, beat Morfat Creamy or Ermol Creamy with the sugar and cinnamon and garnish the dessert. Refrigerate for 2 hours before serving.