Savoiardi cookies: an ordinary recipe for unique baking

Savoyardi is a unique pastry that has been popular all over the world for centuries. Tender, soft on the inside, crispy on the outside, it’s perfect for tea or a cup of coffee. But these airy biscuit sticks gained their fame as the main ingredient in the most delicious desserts - trifle, charlotte and, of course, tiramisu are prepared only with these cookies.

A little history of the famous cookies
Ingredients:
How to cook
Note to the hostess
Useful video

Anyone who has ever tried tiramisu will never forget it. And despite the various variations of the recipe for this sweet, the only component that cannot be changed in any way is the airy biscuit “lady fingers” - savoiardi cookies.

A little history of the famous cookies

According to historical documents, the recipe for this pastry for us first appeared at the court of Baron Savoy in the 15th century.

Then the boyar was expecting a visit from the king, so the cooks were ordered to bake something so unique that even the most recognizable gourmet of the country would be taken aback.

His Majesty really liked the long biscuit sticks, so much so that over time they became the hallmark of the royal kitchen.

even considered an honor to receive a Savoiardi as a gift .

Since that time, the same recipe has been used, and anyone can try the dish that the overlords ate!

It was only later that baking began to be used for tiramisu and other desserts.

If previously both tiramisu and savoiardi were not widely available to anyone except those traveling around Italy, now these delicacies can be purchased in any large hypermarket. True, Italian cookies are an order of magnitude more expensive than almost all others. But replacing it with something else is simply unrealistic.

The mind-blowing story, like the title itself, which directly emanates something unique and extraordinary, can scare away a novice pastry chef from trying to bake these cookies on his own. And completely in vain! No matter what, anyone can create popular baked goods at home, the manufacturing process is so simple! And the set of ingredients can even be called obvious - eggs, flour and sugar! Yes, yes - this is a sponge cake in its purest form. And its calorie content is the same as virtually any other biscuit, for example, the same orange one - 380 kcal.

Baking a true savoiardi is difficult, at least without theoretical preparation - there are a lot of aspects.

But if you use a proven step-by-step recipe with photos, believe me, even a newbie will succeed in traditional Italian cookies the first time.

Ingredients:

Calorie content: 380 kcal

eggs – 4 pcs.
sugar – 200 g
flour – 200 g.

How to cook

Separate the whites from the yolks. Place the yolks in a bowl and add half the sugar. This is 125 g. Beat the yolks at medium mixer speed for about 10 minutes. The mass should increase approximately one and a half times, and the sugar should melt one hundred percent.

Place the egg whites in a plastic or glass container and begin beating. This must first be done at the lowest speed of the mixer with the addition of one pinch of salt. After 3-4 minutes, switch the speed to medium. By this time the mass should have doubled. After another 3-4 minutes, switch the mixer to high speed and beat until stiff peaks form. Next, let's start adding sugar. This must be added evenly, almost one teaspoon at a time, and continue whisking. The result should be a shiny, fluffy snow-white mass.

Now both egg masses need to be combined. Add the whites to the yolk mass and combine with a spoon or spatula using top-to-bottom movements. Very carefully! After all, this is a genuine biscuit, not an imitation.

Add egg whites evenly, one tablespoon at a time, to maintain airiness.

Sift wheat flour 2 times. It should also be added to the egg mass in small portions. Mix carefully with a spoon, but under no circumstances with a whisk.

The dough should be a mixture similar to sponge cake, but slightly thicker and fluffier.

Place the mixture in a pastry bag and place the cookies on a prepared baking sheet. The sticks should be 10 cm * 3 cm in size. The distance between the cookies is 2 cm. To ensure that the finished cookies are crispy, the cookies must be sprinkled with sweet powder before putting them in the oven.

Cookies must be baked at 200 degrees for the first 5 minutes. Later, reduce the temperature to 180 degrees and bake the cookies for another 10 minutes. It is not recommended to open the oven door during this time.

Cool the finished biscuit cookies and can be used to make various desserts, for example tiramisu. An aspect of making it right will be that the outside will be golden brown and the inside will be crispy and fluffy.

Note to the hostess

Naturally, you can prepare cookies for tiramisu or any other dessert a little differently, but this particular recipe is traditional. In any case, both the composition and the process are quite accessible. And here the most important aspects and subtleties are:

It is necessary to separate the eggs into yolks and whites very painstakingly so that the yolk does not get into the white, otherwise nothing will come of it! By the way, all the methods and methods of manipulation given to us are described here;
Before beating the whites, I recommend putting them in the freezer for 10-15 minutes;
warming up the oven is no less important; if you forget, the capricious biscuit sticks turned into sweet, savory pancakes, but not into true Italian cookies;
remove only already cooled products from the baking sheet;
It is better to store cookies in a box covered with a napkin - this way they will become a little crispier on the outside, while remaining soft on the inside. If you close them hermetically, then the savoiardi will quickly turn into just pieces of soft sponge cake, without the original crunch;
suddenly you want to bake the sticks for future use, remember - the freezer is perfect for long-term storage of these cookies, but only if you later use them for dessert and do not serve them just like that;
You may also need information about what you can use to replace Savoiardi, although after reading our article this information will seem unnecessary.

Useful video

The highlight of this baking for us is also in the correct oblong oval shape. It’s hard to fill your hand and create similar cookies using a syringe or a cooking bag. It’s great that there are a variety of forms on sale at the moment. Silicone ones are very comfortable:

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Savoiardi cookies: traditional recipe

Savoiardi cookies, which are also known as “lady fingers”, are very soft and tender, perfectly absorb syrups and jams, and therefore are used as a base for almost all desserts. Savoiardi sponge cookies can be prepared using a traditional recipe, or you can get a little creative and create it unusual, unlike the others.

Savoyardi was invented back in the 15th century in Italy, at the court of the Savoy barons. The cook invented the recipe on the occasion of the arrival of the King of France in the County of Savoy. The cookies were so loved by guests and dukes that they soon received the status of an “official” dessert.

Dessert cannot be called anything unusual or mind-blowing. No, on the contrary, it captivates with its simplicity and perfect taste, amazingly accentuating the taste of the cream and impregnation. That is why savoiardi is used as a base for making tiramisu, ice cream cakes, and Russian-style charlotte.

"Traditional"

Savoiardi, prepared according to a traditional recipe, is a true work of art. Drinking tea with cookies is a great pleasure, because they do not crumble or crumble. Even children who have not acquired a full set of teeth can enjoy the dessert.

Just dip the “lady fingers” in milk for a few seconds and they will become soft, without losing their airiness. It is important that homemade cookies do not contain flavorings or synthetic preservatives or flavor enhancers; you can be 100 percent confident in their quality.

Ingredients needed for making:

Wheat flour – 200 gr.;
Chicken eggs – 4 pcs.;
Sweet powder – 80 gr.;
Sweet sand – 200 gr.

"Traditional"

Manufacturing sequence:

First you need to separate the whites from the yolks. This must be done very carefully so that not a drop of yolk gets into the bowl with the whites.
Add half of the sweet sand to the bowl with the yolks. Beat the mixture with a whisk or mixer until the sugar is completely dissolved.
Send the second half of the sweet sand into the mask with the egg whites. Beat with a mixer with clean whisks until a fluffy and stable foam forms. In order for the whites to beat better, they need to be kept in the refrigerator before, while beating the yolks.
It's time to mix the whites with the yolks. You need to do this carefully, evenly pouring the yolks into the whites and stirring with a whisk. The egg mass must retain its airiness and size as much as possible.
After the whites are mixed with the yolks, add wheat flour. Add flour in portions, first passing through a sieve.
Knead into a fluffy dough, stirring with a whisk until lumps of flour are completely dissolved.
The savoiardi dough is ready, now is the time to form the cookies and send them to the oven. For this, a pastry bag or a tablespoon is useful, and also a little skill. Scoop a little dough into a pastry bag and lay out cookies, approximately 8-10 cm long. After all the dough has been laid out on a baking sheet, sprinkle the “lady fingers” with sweet powder.
Bake savoiardi in an oven preheated to 200 degrees for 15-20 minutes.

To make the cookies easier to separate from the baking sheet, it is better to cover the sheet with parchment paper, greased with oil. The dessert can be served warm, or it can be stored in a hermetically sealed jar so that the savoiardi remains soft and airy longer.

"Guests on the Doorstep"

From time to time situations arise when guests are already on their way, and apart from tea there is nothing even to put on the table. In such a situation, one of the quickest, but not the least delicious, recipes for making savoiardi cookies at home will help out. “Lady fingers” have an inimitable, tender taste and smell that will be remembered forever.

Ingredients needed for making:

Wheat flour – 150 gr.;
Sweet sand – 150 gr.;
Chicken eggs – 3 pcs.;
Sweet powder – 100 gr.;
Lemon juice.

"Guests on the Doorstep"

Manufacturing sequence:

Carefully separate the whites from the yolks, distributing them into different bowls. Place the whites in the refrigerator for a while.
Add half of the sweet sand to the bowl with the yolks and whisk gently until the mixture is completely dissolved.
Add the rest of the sweet sand and a few drops of lemon juice to the cooled whites. Beat well with a mixer at high speed. The mass should turn white and increase in volume a couple of times. Thanks to lemon juice, things will go faster, and the protein foam will be the most stable. In addition, a gentle, barely perceptible citrus smell will appear.
Gently mix the whites with the yolks. To maintain airiness, it is recommended to add the yolks to the whites in several approaches, stirring the mixture until the mixture is homogeneous.
Sift the wheat flour through a sieve into the eggs. Stir the dough until the flour and lumps are completely dissolved.
Line a baking sheet with parchment paper and grease it with butter. Using a pastry bag or a tablespoon, place oblong cookies approximately 10 cm long onto the parchment.
Bake the savoiardi for 10 minutes in an oven preheated to 200 degrees.
Sprinkle the finished, still hot cookies with sweet powder and return them to the switched off oven. If time is pressed, then the savoiardi can be cooled outside the oven to a convenient temperature and served.

The preparation time for the lady fingers dough is only 5 minutes; baking takes another 10 minutes. It is better to start preheating the oven in advance, during the first step of making cookies. To make savoiardi even more appetizing, you can sprinkle it not with ordinary sweet powder, but mixed with vanilla.

"Sea of Delights"

When describing recipes for making savoiardi cookies at home, one cannot fail to mention the most famous recipe based on the delicacy - tiramisu. In restaurants they serve it for a decent amount and the dessert looks simply delicious, but nothing prevents you from preparing literally the same tiramisu at home. Guests and household members will admire the served dish and will certainly ask for more.

Ingredients needed for making:

Savoyardi cookies – 400 gr.;
Cognac – 40 ml;
Coffee – 340 ml;
Chicken eggs – 6 pcs.;
Cream cheese – 480 gr.;
Sweet powder – 120 gr.;
Cocoa powder – 15 gr.

If desired, the dessert can be decorated with mint or lemon balm leaves.

"Sea of Delights"

Dessert making sequence:

The whites must be separated from the yolks by dividing them into separate dishes. First, the yolks will come in handy, so the bowl of chicken whites should be put in the refrigerator so that they cool down and working with them is easier and faster.
Add sweet powder to the bowl with the yolks and beat with a whisk. The mass should lighten and increase in volume.
Add all the cream cheese to the beaten yolks and mix until a homogeneous mixture is obtained.
Now is the time to brew the coffee, let it steep slightly and cool down.
While the coffee is brewing, you should take care of the chilled chicken whites. The whites need to be beaten with a mixer at high speed until they turn white and double in volume. The mass must be airy and stable.
Mix the whipped whites with the cream cheese cream. At this step you can adjust the sweetness and add more sweet powder. It is important to combine the cream very carefully so as not to lose the airiness of the mass.
Add cognac to the cooled coffee.
When all the ingredients are ready, you can create the dessert. To do this, you need to take a portioned dish or a huge dish and lay out the first layer, consisting of savoiardi cookies. Soak “lady fingers” in coffee and cognac.
The cookies will quickly absorb the impregnation, so there is no need to feel sorry for it. Place egg-butter cream on a layer of cookies. Place another row of savoiardi on top and repeat soaking with cream. Repeat this until the cookies are finished. Please note that the dessert should end with cream, not savoiardi.
Place the tiramisu in the refrigerator for 40-60 minutes. If time permits, refrigerate the dessert for at least 2 hours.
Before serving, sprinkle tiramisu with cocoa powder.

Tiramisu must consist of at least 3 levels. Under this condition, the dessert is quickly soaked in cream, but at the same time it is very satisfying. Tiramisu is a good way to end a meal.

Cookies like savoiardi do not require special equipment or special skills. It is enough to follow the recipe step by step to get a wonderful result.

How to make savoiardi cookies

Master class: preparing savoiardi cookies

Nowadays, everyone understands savoiardi biscuits, as they are an essential component of the unique tiramisu dessert. “Savoyardi” means “Savoy”, and this name is connected with the history of the first cookie recipe. One fine moment, the ruler of France came to visit Prince Amadeo of Savoy, and he was treated to an unusually delicious cookie, soft, fragrant and melting in the mouth. The king liked the treat so much that he asked for the recipe and, as a symbol of gratitude, named the dessert in honor of the province of Savoy in order to immortalize it in French culinary art. Soon the cookies became the official confectionery product of the Duchy of Savoy and the pride of all of France.

Lady fingers

These cookies are also called “lady fingers” because they have a long, elongated shape. Savoyardi perfectly absorb syrups and creams, which is why they are used to make cakes, pastries, charlottes and ice cream cakes.

It is also loved by very small children who are not yet accustomed to hard food, because if you lightly moisten the savoiardi with milk, it instantly becomes soft. This is precisely why almost all pediatricians advise using tender “lady fingers” soaked in milk for complementary feeding.

Making lady fingers is very simple. The basis of these cookies are whites whipped to a fluffy foam, which make them soft, and the cookies are sprinkled with sugar or sweet powder on top.

How to make savoiardi cookies

The principle of making savoiardi cookies is quite simple - the whites are separated from the yolks and whipped into a foam together with sugar, while sugar is added evenly to the dough. The yolks are also well ground with sugar and mixed with the whites in small portions, and later the sifted flour is carefully added to the testicles. You need to knead the dough very carefully so that the foam does not settle, because the cookies should turn out light, airy and tender. The main task of mixing the dough is to remove lumps and at the same time not allow it to fall. Step-by-step mixing helps to maintain the airiness and lightness of the dough; otherwise, the dough will be languid, and the products themselves will turn out very loose and damp.

Next, the dough is squeezed out of the pastry bag onto baking paper greased with butter or vegetable oil, in the form of strips - at a small distance from each other, because the “lady fingers” will rise and increase in volume. They should be sprinkled with a thick layer of sugar or sweet powder on top. Cookies are baked quickly - for 15 minutes at a temperature of 180–220 ° C, until golden brown. Do not open the oven door during baking, otherwise the savoiardi will sag and become very flat. Also, do not take out the biscuit sticks until the oven has cooled down, as the temperature difference can also lead to the biscuit settling. It is best to wait half an hour before taking out the fragrant pastries.

Savoiardi cookies: traditional recipe with photos

Try making savoiardi cookies at home and you will find that there is nothing difficult about it!

Ingredients: eggs - 3 pcs., sugar - 150 g, flour - 150 g, sweet powder - 50 g.

Manufacturing method:

1. Separate the yolks from the whites, place the whites and yolks in various containers, which should be clean and dry.

2. Beat the yolks with 75 g of sugar to form a smooth mass with a snow-white color.

3. Literally beat the whites with 75 g of sugar in the same way - into a fluffy foam to strong peaks.

4. Carefully combine the whites and yolks, gently stirring the mixture until the texture is homogeneous.

5. Add sifted flour to the egg mixture.

6. Stir the dough very carefully using up and down movements until the mixture is homogeneous.

7. Place the mixture into a pastry bag or syringe.

8. Line a baking sheet with baking paper and grease with butter.

9. Squeeze 10–15 cm long strips out of the pastry bag.

10. Sprinkle the strips of dough with sweet powder through a strainer.

11. Place the baking sheet in the oven, preheated to 180–200 °C, for 10–15 minutes.

12. Turn off the oven, let the liver cool, remove from the baking sheet and serve - your loved ones will enjoy trying this tasty and fragrant dessert. They will certainly like it, because you cooked with love and the desire to please them.

How to make savoiardi cookies even tastier: beat the eggs correctly

In order for the cookies to come out thick and porous, the whites must be beaten when cooled and preferably not with a whisk, but with a mixer - the foam should turn out to be quite fluffy. First, beat the whites without sugar at low mixer speed until the mass becomes large. After this, you can add sweet sand and increase the speed of rotation - this method allows you to quickly obtain a thick protein mass. The readiness of the whites is checked as follows: the container is tilted; if the whites do not flow down, then they are considered whipped.

You can add a little more yolks than indicated in the recipe - for example, instead of two yolks, take three, this will make the dough more tender and airy. During the beating process, the yolks should become lighter, thicker and larger in volume.

A few secrets of making savoiardi cookies

Some confectioners believe that sweet powder can cause the protein dough to settle, so they advise using only sweet powder. But there are other ideas as well. For example, almost all housewives combine powder with sugar and cover the surface of the cookies with half of the consistency given to us. After 10 minutes, when the sugar is absorbed, they spread the remaining sugar. They say that with a double sweet coating it turns out much tastier.

Remember that the cookies must be dry. If they come out very soft, you can dry them a little more in the oven or leave them overnight (that is, in the dark) on the table. By the way, there is also the most common method for preparing savoiardi cookies at home - simply bake a very narrow sponge cake, placing the dough in a thin layer in a mold covered with pastry paper, bake literally the same way as cookies, cool, cut into strips and dry as necessary in the oven.

You can add a little salt, whiskey, cognac or vodka to the dough; these cookies turn out to be the densest, but very tasty. Alcoholic drinks are introduced into the dough during the process of combining the yolks with whites, and dry additives such as cocoa powder, starch and citrus zest should be added to the flour before kneading the dough. Some confectioners add baking soda slaked with vinegar to the dough to raise it.

Extraordinary savoiardi cookies: a regular recipe with photos

Mix 190 g flour and ½ tsp. baking powder, and in a separate bowl combine 100 g of sugar and 70 g of butter. Add 120 ml of milk, a pinch of vanillin, flour to the egg-sugar mixture and knead into a soft dough. Place it in a pastry bag or in a plastic bag with the tip previously cut off. Press the dough onto greased baking paper placed on a baking sheet and bake the cookies for 10 minutes until they are soft and creamy.

Now you understand how to bake savoiardi cookies, which can become a favorite family dessert. Crispy and tasty biscuit sticks are baked not only for making tiramisu, they are also good on their own with tea, coffee and milk. The advantage of cookies is that they remain fresh for a long time, so you can bake them for a certain number of days and store them in a sealed container. This is the perfect low-calorie pastry for homemade tea! Noteworthy recipes for savoiardi cookies, which are easy to prepare at home, can be found on our website.

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All about culinary art...

Savoyardi cookies - the confectionery pride of France

Biscuit cookies with the mysterious name “Savoiardi” are becoming more and more popular every day, because they began to be served everywhere in cafes with tea or coffee. It is also the basis of the world famous unique dessert “Tiramisu”, which is especially loved among those with a sweet tooth.

According to legend, these cookies originated in France in the early 16th century and immediately became the pride of this country. At the moment, this delicacy can be found in almost all stores and pastry shops, but it will be even more pleasant and exciting to create homemade savoiardi cookies on your own. He also has another title - Lady's Fingers. It arose due to the elongated elongated shape of the products.

Let's look step by step and with photos on how to bake savoiardi at home so that this cool delicacy turns out tender and tasty.

A few tips before making savoiardi

{Instructions} for preparing the dessert are quite simple, but in order to create perfect savoiardi for tiramisu, there are certain aspects and subtleties. Be sure to use them so that the quality of the prepared dish is good:

It is better to use eggs that have been left at room temperature. This directly affects the process of whipping them, and the finished dish will turn out airy and tender;
It is necessary to carefully separate the egg yolks from the whites so that they do not mix. Any component is whipped separately. It is better to beat the whites with a mixer until a fluffy foam is obtained. The main thing is not to overdo it so that they don’t become too watery and lose their shape. When beating the yolks, they should increase in volume, become thicker and lighter;
Be sure to sift the flour 3-4 times in advance so that the future dough becomes airy;
After making the dough, try to immediately form savoiardi sticks, otherwise, after some time, they will no longer be fluffy;
To ensure that the products have a crispy, appetizing crust, before putting them in the oven, be sure to sprinkle them with sweet powder on top;
You can add additional alcohol (vodka, whiskey, cognac) to the test mixture. With all this, the cookies will turn out to be the most fragrant and dense.

Preparing Savoiardi cookies

The recipe for savoiardi cookies is quite simple and contains a minimum of ingredients. You just need to accurately and quickly describe the preparation and get a little “hands on” in forming the preparations, then you will get a truly tasty delicacy.

Wheat flour and sugar - 120 g each;
Testicles – 3 pcs;
Sweet powder - to taste.

Step-by-step cooking process:

Preheat the oven to 200 degrees;
Carefully separate the yolks and whites. Beat the first until white, the second until strong peaks form;
Mix both components together with sugar in one container and heat in a water bath until the temperature reaches 45 degrees and the size of the mass doubles;
Add the sifted flour into the resulting mixture in several additions and carefully mix everything together until smooth, then fill a pastry bag with the dough;
Squeeze out thin strips onto a baking tray lined with baking paper and sprinkle them with sweet powder;
Bake the cookies in the oven for 7-8 minutes until golden brown. With all this, the products should remain dry to the touch;
We take out the finished baked goods, cool and enjoy the great taste of the dessert.

Savoiardi recipe from Julia Vysotskaya

Another version of making the famous cookies, which differs slightly from the previous one.

3 testicles:
150 g each of flour and sugar;
50 g sweet powder.

Step-by-step manufacturing scheme:

Carefully separate the yolks and whites and place these components in two separate dry and clean bowls;
Divide all the sugar into two equal parts (75 g each);
With one part, beat the yolks until a smooth mass is formed and a snow-white color appears; with the second part, beat the whites until a fluffy foam with stable peaks forms;
Carefully combine the ingredients from the previous steps and carefully stir the mass until smooth;
Add the sifted flour into the resulting egg mixture;
Using even, light movements from bottom to top, stir the dough until smooth;
Line a baking sheet with parchment paper sprinkled with butter;
Place the mixture into a pastry syringe or bag, then squeeze out small strips of 10-15 cm in length onto a baking sheet. These will be our future Savoiardi;
Sprinkle the pieces with sweet powder passed through a strainer and place them in an oven preheated to 200 degrees for about 15 minutes. The cookies should have a light golden color.
Remove the finished products while they are still warm, otherwise they will stick to the paper later;

This delicacy is perfect not only as a base for your favorite dessert, tiramisu, but will also be a delightful occasion to gather with family or friends over a cup of tea or coffee.

Pastry with Savoiardi

In addition to tiramisu, you can create a huge number of confectionery masterpieces using Savoiardi. Let's look at a couple of exciting recipes.

No-bake lady finger cake

This simple, frisky savoiardi cake is very easy to prepare, because it does not need to be placed in the oven.

Savoiardi – 200 g;
Sour cream – half a kilo;
Canned pineapples - 5 rings (you can use already cut into pieces);
Sweet powder – 2/3 cup;
Chocolate for decoration (optional).

We make the cream by combining sour cream and sweet powder and whipping them with a mixer until fluffy;
Cut the pineapple rings into pieces and drain the liquid;
Place baking parchment in a baking pan;
Moderately dip any lady finger in sour cream and place in a mold;
Place pineapples on the first layer of cookies and lightly coat them with cream;
Similarly, we form the 2nd layer of cookies, but without pineapples, and grease it with the remaining cream;
We wrap the mold with cling film and put it in the refrigerator for at least 4 hours (as a standard - all night (that is, the dark time of day) );
Remove the finished cake from the mold and decorate with chocolate chips.

Charlotte with savoiardi

4 apples;
Sugar – 100 g + a little more to taste;
24 Savoiardi sticks;
Butter – 100 g;
Vanillin, cinnamon, zest of any citrus fruit - to taste;
Rum or liqueur and water - 50 ml each.

Peel the apples and cut into large cubes;
Melt 50 g of butter in a frying pan, lay out the apples, add sugar, vanilla and cinnamon to taste. Fry all ingredients for 10 minutes;
Now it's the syrup's turn. Combine 100 g of sugar with water and alcohol (50 ml each). You can eliminate alcohol completely by replacing it with water. Also add cinnamon and zest;
Dissolve the sugar one hundred percent, boil the mixture slightly, then remove from the flame and let it cool a little;
Grease the baking dish with butter and sprinkle sweet sand on top;
Soak the cookies in syrup until soft and elastic;
We place the sticks in the mold tightly to each other, excluding gaps and completely covering the bottom and walls. It looks like a basket of cookies;
We fill it with apples and also cover it with cookies on top, making a “lid” without gaps;
Lubricate the resulting system with melted butter and place it in an oven preheated to 200 degrees. Baking time directly depends on your oven. Usually it is 40-50 minutes;

You'll end up with a nice soft pie with apple inside and a sweet crispy outside.

Savoiardi cookies: an ordinary recipe for unique baking