I had no clue what Apple Matafan even was before I read the recipe. It sounded exotic and fancy, but really, it's like a giant apple pancake that cooks in a pan. I've said it before, and I'll say it again. Dorie handles apples in the best, most appley way possible. The flavor isn't masked by cinnamon or caramel or anything else. I've actually started calling her Saint Dorie of the Apples in my head, because I'm cool like that. Ha!
Conclusion: Loved it.
Yesterday, I made Viennese Sables. The dough was easy to make, but I definitely could not make shapes out of it using my super high-tech Ziploc bag piping technique. I tried that for two, made a mess, and then just made little logs. Or, as Matt put it, "So you decided to take the turd approach?"
|Can you guess which 2 are supposed to be W's? HA!|
Maybe I left mine in the oven a minute too long? Mine are dry. They do not melt in your mouth. They also taste kind of bland. I mean, they're fine, but they don't make me want to eat them. This is probably a good thing. I smeared nutella on one, enjoyed it, and was done.