Apple rosti

Alexander Wood

Alexander Wood

25th November 2010

Apple rosti

Serving Suggestion
Serve coated with a brandy, vanilla and raisin sauce and ice cream.


  • Use Granny Smith or Cox Apples for this recipe.
  • Recipe
  • 8 slices Stale White Bread - crusts removed, cut into 1 cm cubes
  • 1 cup Icing Sugar
  • 8 Peeled Granny Smith or Cox Apples
  • 1 tablespoon Ground Cinnamon
  • 6 whole eggs
  • 400ml ( 2 cups)Double Cream
  • 200g ( 1 cup)Castor Sugar
  • 75g Butter
  • Extra - Icing sugar to glaze rosti


Toss stale bread cubes and icing sugar together in a bowl, spread evenly onto a silpat mat and caramelise in a hot oven at 38-F/190C until golden, toss from time to time.
Peel apples and grate into colander, allow excess apple juice to drain away.
Press slightly to help this happen. Remove grated apple in to a bowl and mix well with ground cinnamon
In a separate bowl lightly beat the eggs and sugar together, add cream and mix well.
Pour in to the apple mix, followed by the caramelised bread cubes, mix well.
Place rosti pans onto a baking tray, add a heaped teaspoon of butter to each then heat in a hot oven.
Evenly portion and flatten the apple mix into the hot rosti tins, return to the oven and cook at 390F/195C for around 12 minutes until lightly golden.
Remove from oven and allow to cool before turning out onto a tray.
When ready to serve - dust well with icing sugar and caramelise with a blow torch before placing into a warn oven for 3 minutes to heat through.

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