This Neapolitan Treat is a Culinary MAGIC TRICK | The Secret Behind Babà Napoletano

[@PastaGrammar]

What are some other foods that look totally boring, but blow you away when you eat them? Let us know, we love sleeper hits!

[@stephaniejaniczekssmugglerscan]

Mashed Potatoes.

[@ragazzotexano]

- Xiao long bao (I.e. soup dumplings). They look completely innocuous but are absolutely mind blowing. Just be careful how you eat them. - Mexican moles. Just look like basic sauces but have some of the most complex flavors imaginable. - Seafood gumbo. It’s actually a pretty unappetizing brown color - almost looks like mud - but is one of the richest flavors you can experience.

[@irakliermolenko1620]

For me it is heart and liver together, i love pork heart and liver but i only know Georgian recipes which called “კუჭმაში” and other is with tomatoes sauce, both of them are exceptional and no i am not saying it because I am from Georgia. Unfortunately, because cooking stomach, heart and liver correctly are hard I can’t find any other recipes which i can trust, i trust your channel and i am very big lover of your channel and Italian cuisine, so may i suggest you new video idea about how to cook liver, stomach and heart, parts of the animal that are forgotten but are most nutritious (chicken, beef, pork and etc) plus i tried to find it in your channel but i couldn’t, i only remember one recipe from medivilian cooking

[@irakliermolenko1620]

You should look up Georgian cuisine by the way because we have lots of similarities not only with cooking but also with culture

[@damonroberts7372]

When I first heard about snickerdoodles, my thought was, "OK it's a cookie with cinnamon sugar, sounds nice, but basic". Then I actually _tried_ one and now I'm obsessed.

[@MoniBahaa]

I'm from Alexandria, Egypt and these were my late father's favorite dessert. Put a smile on my face, thanks!

[@emptyemptiness8372]

Omg .....i remember eating this as a kid, about 50 years ago. An Italian family moved in down the road and i became friends with their son. This was Australia in the 70s.This was one of the many foods they introduced me to. I totally forgot but i can taste it in my mind again. Thank you. They freed my palate for life.

[@lulumoon6942]

Had an Italian widow neighbor so the same! RIP G 🙏

[@fridaytax]

Same, there were about 4 Italian families in my street in suburban Sydney, Australia. One of our neighbours insisted on teaching my mother to make lasagne from scratch (I then thought my mum's lasagne was the best, like all good Italian (not Italian) children 😂)

[@ritaimpeduglia4563]

Hi guys Although my mum was born in calabria she lived in napoli the first 20 years of life in an boarding school. I lost my mum when I was 13. Growing up she would always try different italian cake shops in australia looking for the nostalgic baba... they always fell short and I would wait and watch her expression .. and would be disappointed for her when it just fell short. I was lucky enough to visit the area where she grew up a few years ago and I said to my husband.. " we need to eat a baba for my mum" I need to know what the fuss was about. We found one and my husband said it was the best thing he ever tasted! It made me happy that he had this connection now with someone he never met.. food is so unifying

[@ZakhadWOW]

one of my favorite memories of living in Napoli 87-91 in the Navy. Baba, sfogliatelle, those tiny little fried balls for christmas, just to name a few.

[@lulumoon6942]

Thank you for sharing this lovely memory of such important people in your life. 🙏

[@Rose-jz6sx]

That's such a lovely anecdote ❤

[@ItalianHammerUS]

I was born in Napoli and baba is my favorite pastry. If I may give a little suggestion when you start mixing the dough i would use the "paddle" attachment and once the ingredients are mixed i would switch to the hook . Love the channel and your love for Italian culture Harper.

[@MikeTaffet]

This is just good advice in general for stand mixer owners. Came here to say exactly this

[@TheImprovised]

Eva's hair is amazing. Downright gorgeous!

[@pamelabasilone5173]

Baba are so fabulous! There is another version that they make on the Amalfi Coast that are soaked in Limoncello or even cremoncello (the creamy version of limoncello) that are amazing!

[@jt.s.7418]

OMG now I want to eat both flavors 😋 😋

[@plj4all869]

My favorite shock factor food - Roasted beets. I grew up hating those beets in a can and thought I hated beets. Once I tried oven roasted beets (coated in olive oil pre-roast) I was blown away at how sweet and delicious they were.

[@lulumoon6942]

👍

[@BLenz-114]

I loved canned beets as a kid but my sister thought they tasted like dirt.

[@ragetobe]

Are you talking about beetroot? I’ve never had a beetroot that wasn’t sweet.

[@Warrior-In-the-Garden]

YES!!! With some butter salt and pepper tastes like corn on the cob!

[@spolch9482]

Dp you lean you roast canned beets or raw?

[@cindyfaust7344]

Is there anything that Eva can’t make! She is the Queen! This was very interesting and delicious💜💜

[@JZeverybody]

The Babba cake at your anniversary dinner was absolutely incredible. The best Babba I have ever had in my life. I still dream of it. I need it...❤

[@AntoniaSchneider-g2c]

Ava is soooooo talented ❤

[@youdeservethis]

French cannelles. Hand held crispy, yet delicate. It is the biggest pain in the butt to make. Each mould is $6. It is so worth it.

[@chiendefeu1]

It is what we call in French "baba au rhum" and it is a lovely pastry. And it can be served with creme patissiere, fruits etc...

[@lesliethiel1337]

That looks amazing. It would be a great holiday item because you can make it in advance.

[@thombrown]

I really look forward to these videos every week, and they never disappoint. But it must be so much work to produce them, especially when you've given yourselves a regular deadline. I hope you aren't doing this to the detriment of yourselves.

[@LeonaDwoske]

I have had them split and filled with pastry cream. These are my favorite Italian pastry, called Rum Baba from the Italian bakery where I always got them.

[@user-dq7xd9ol9u]

Another wonderful video. Thanks, guys! And, Harper, thank you for anticipating and asking my questions!!!!! Your videos are SUCH a Sunday morning treat. You are both DELIGHTFUL

[@paolovarricchio2168]

Thank you for your wonderful video Harper and Eva. I was born in Napoli and this topic is Heaven to me, grazie mille!

[@mikemakesmusic7]

Omg! Thank you so much for this recipe! I searched all over for Babà recipes a few years ago and only found very long and complicated versions of adding ingredients, kneading, letting rise, several times over several hours. This seems much more manageable.

[@MykePagan]

My grandmother made these! I didn’t recognize it until you brought out the rum. I knew them as “babaroom” because that’s how she said it (she was from Trieste)

[@guillerminastover7099]

I just love your consternation and your anticipation...and I love Eva's patience and quizzical looks at you!

[@marioc.1768]

One of the best recipes my Nonna had were her Babbà! I grew up eating it, and she did pretty much everything with her hands. I’ll give this a try, but her recipes have a special place in my heart.

[@nfcapps]

MY GOSH! Her hair. Years ago a spent a lot of time with some native Italians. I forgot how amazing the hair can be on Italian people.

[@madelinedelvalle3666]

@nfcapps Yeah, love to have her hair except not on my food! She should tie it up or wear a hair net.

[@kytastrophe-]

in my Alaskan Native language, babba or baba means food. this sounds really delicious, I cant wait to try making it...thank you!

[@LIZZIE-lizzie]

Absolutely favorite Italian pastry! Please make sure all dairy ingredients are room temperature and beat long and well!!!!! Especially if using hand mixer. Three or four minutes after each egg and scrape down the sides of the bowl in-between. Delicious ‼️‼️‼️

[@dianareddell1496]

Oh my goodness…I need to go to Italy!!!

[@eleni1968]

I remember this growing up. My close friend who was Neopolitian her mom made these and they are extraordinarily addictive babbá rum. You always ended up slurring your speech when you finished. Great memories!! When Eva was watching the mixer for the consistency, I thought she was praying, and she might very well have been.

[@mbagirl9567]

Lived in Italy for 10 years. LOVE the babbá!!!

[@peteklein630]

About five minutes in I realized I knew what these were but from a different source. I fell in love with Julia Child when I was ten years old, and I remembered her show with this recipe name. I actually made them (yeah, I was a tad precocious) but the technique was totally different. Her show episode aired Nov. 4th, 1964 called 'Babas Au Rhum' (The French Chef Season 3 | Julia Child and it's here on YT if interested). I can say I have a pretty good hunch Eva's is superior simply because of her technique, but seeing how parallel recipes evolve can be quite fascinating. In any case, thanks for giving me a nice, 'blast from the past' moment!

[@aris1956]

Yes, you are right. I found here on KZbin the video you were talking about and that Julia did basically the same thing, although maybe with a little different technique, but she made practically the Babà that we know in Naples. Very interesting this seeing it in an old video still in black and white. On what we saw Eva do here and what that Julia did, there is actually a great parallel. Greetings from Italy ! 👋 😊

[@peteklein630]

@@aris1956 😃!

[@lulumoon6942]

YES! UNLOCKED MEMORY! 👍😍

[@slkonnaris8477]

Beautiful -exceptional! I was totally fascinated to see how this cake is made. It’s a work of art!! I had Baba one time in Sicily and it was very delicious!

[@tony_25or6to4]

This was my dad's favorite. We used to get them sliced open filled with pastry cream also.

[@The.Machiiine]

Filled with the custard (and candied orange strip) is the only way I know to have baba. One a week, with espresso, at my local Italian bar

[@josephliguori2587]

I just came back from Napoli and have baba’s with cappuccino every morning was fantastic, so of course I had to try and make some. So today I made my first ones and they came out great I wish I could attach a picture to so you Thanks you the recipe and videos!

[@pennypetrovic3682]

I know in Romania they make Savarina filled with cream soaked in rum syrup all delicious I will make yours .I love your channel and I made your pasta last week with cream cheese. Love your hair Eva

[@gozerthegozarian9500]

The National Geographic narration killed me ROFLMAO!

[@rickpinelli1586]

In NYC, we called them RUM BA BA's... Originally they were soaked with Rum now the bakeries use a rum flavored sugar water...

[@tony_25or6to4]

Same in Chicago. 10 years ago, I heard the French call it Baba au rum.

[@EbefrenRevo]

no rum ? Whats the point ?!?!?

[@robbymonaco3738]

my favorite

[@ultrademigod]

Rum Baba's are made and eaten across western Europe and, and most countries have slight twists on them. So in England they're often puck shaped and have fresh berries on top

[@vferrante6436]

true! rum ba ba in Queens with real rum..

[@catherinemori4496]

Eva! Magnificent! I never knew that the baba was so labour-intensive!

[@janettebecerra2788]

In Spain and in Spanish America we call those “panetela borracha” (drunken cake) or cappuccino. They are also used as a topping for a special cake called “ponche romano”, together with crystallized fruit.

[@Parisloverable]

so interesting, i always have thought of this as a french recipe "Baba au Rhum." Love them so much and you're right that they look less impressive than they taste

[@lorenzofurnari]

And you were right: unfortunately, baba is French.

[@r0ko899]

Some correction is needed a baba isn't French at all but originally Polish. The word Baba is pre-slavic in origin and means grandmother. In Poland during the middle ages the term was used to describe yeast dough pastry (obviously baked by grandmothers...). A.d. 1556 it was Bona Sforza d’Aragona dowager queen of Poland who introduced Baba to italian cuisine.

[@1972hermanoben]

‘Baba’ is one of the simplest and earliest sounds a baby can make - surely it’s an old word in pretty much any language?

[@r0ko899]

Yet in polish language baba is documented from the early middleages as a term describing a form of yeast pastry. You can’t say that for french or italian. pl.wikipedia.org/wiki/Babka_(ciasto)

[@empathogen75]

Babas were indeed originally polish, but this particular form (the rum baba) was invented in France and came to Italy that way.

[@r0ko899]

@@empathogen75 That might shock you but look up "babka rumowa". Babka is a diminutive of baba.

[@empathogen75]

@@r0ko899 It's not the same thing as this.

[@Eristotl3]

Yeaaaaaas These are my 2nd favorite Italian pastry. Sfogliatelle being #1

[@aris1956]

I as an Italian (by the way I am just from the Naples area), totally agree with you ! My most favorite of Neapolitan pastries, of the great Neapolitan pastry, are just Sfogliatelle and Babà ! 😊 We must also say that Sfogliatelle and Babà, are the most typical representatives of the great Neapolitan pastries !

[@IrresistibleFoodsLLC]

Great video! Loved seeing how the Babà is actually made. I think I had some from Sorrento that were soaked in limoncello -- also wonderful.

[@polythewicked]

Love her hair

[@gigi-jeff]

Thank you for the video Enjoyed seeing the process. If I could recommend you to combine the flour and butter with your fingers and then add to mixer and use the other attachment that is flat with the hole to add the eggs it will combine much faster ❤

[@leedoss6905]

That may very well be the best thing y'all have ever made. ❤

[@erzsebetkovacs2527]

I was practically salivating. Sponge seems very apt, now I understand why one needs to create all those gluten strands by working the dough made with strong flour. It is very interesting given the possible origins of the recipe.

[@nikiopie3649]

I’m so glad you guys did a babà episode ❤️❤️❤️ I’m going to love trying this recipe!!!

[@williamsegall2934]

I lived in Naples for 4 years when I was a child (4-8yo), and this video reminded me of when my family would go to Edenlandia and get Graffe. I would love to see what Harper thinks of that treat! 🤤

[@ZakhadWOW]

oohhh I never thought to see an Edenlandia reference! I went 5ish times in my 4 years of living at the Navy base in the Agnano/Antiniana end of the crater system.

[@sishrac]

You guys sold this so well. I've got to try this!

[@EriqKoontz]

OK, tonight is the first time I see any of your videos, and this one made me hit the subscribe button right away!

[@abeerali7834]

I got a buzz too 😂 No really! Looks delicious 👌

[@BFDanning]

I love you guys so much. Thank you for sharing your wonderful channel with the world.

[@Kammaflaje]

Eva i love you. You give the wold what we use celsius and you even give americans a chance.

[@calvinlevie943]

Thank you. Very nice and entertaing video keep them coming cause there great. I am happy we were able to be invited into your kitchen

[@danielapagliaro8025]

I LOVE BaBa rums! One of many wonderful italian treats!

[@TanukiOfficial]

What a lovely video, a lovely pastry, and a lovely couple. ❤

[@pennypeyton1908]

First time I tried one of these was near Mt Etna ..... amazingly good!!

[@leannabuzak6042]

Interesting video! Thanks for sharing! I'm intrigued because in the region of Ukraine where my family comes from they make something similar for Easter. We call it "babka", and it's a sweet buttery bread with candied peel mixed through it, and baked in cans to achieve the same shape as your baba!

[@erzsebetkovacs2527]

But babka is made with regular flour and it needs to be soft as a panettone, I guess?

[@PhotoKaz]

Ha! as soon as I heard Baba I knew rum was involved. As a kid in the 50s in Boston the local corner store sold Baba au Rhum cakes to kids until local authorities realized the rum part. They tasted so good.

[@lLadyAszneth]

I have NEVER seen these and initially, I thought they'd turn out more like a popover, more hollow on the inside and truly fillable with whatever sweet thing like a pastry custard (like an éclair) or something savory like a chicken/egg salad. But NO! LOOK at all that fluffy goodness soaked in what? An alcoholic simple -syrup (& being a Florida native adding the citrus peel did it for me!) ..and being of French descent on top of it all? OMG! Please don't hate me Eva? Can't wait to try this one day! Thank you! 😀👍🩷

[@deanablythe9394]

Wow! Thank you for sharing this, it sounds like it tastes amazing.

[@jrthiker9908]

Thank you for doing this great video on one of my favorite pastries in Napoli! Yes, it's true....everything looks this good there in all the stores! The sfogliatelle are to die for, especially when they come fresh out of the oven, like at Cafe' Gambrinus. Worth waiting around till you see the tray come out. Please do a video on another drab looking pastry in Lucca/Firenze that is just as good....budino di riso.

[@mariasoteloobregon4587]

Got the recipe, going to make some can't wait. Thank You.🥰

[@monkeygraborange]

Baba is love… baba is life! 😍

[@markuss3735]

Great video. Looks incredibly delicious. Listening to Eva's voice I can't help but be reminded of the little duckling in the Tom & Jerry cartoons.

[@janetmackinnon3411]

Like the Attenborough impersonation!

[@chiccachannel]

I ADORE BABÀ AL RUM!😚☺️😋❤

[@barbaragatto2549]

Grew up with these. Love, love love.

[@Emelius7]

Korean Salt Bread 소금빵. Blew me away. It's basically a croissant with a nugget of butter in the middle and some flaky salt on top. Fucking incredible.

[@tudor3232]

He have a similar treat herein Romania it's called Savarina and has a top with whipping cream. It's sooooo good!!!

[@iammissiemarie4302]

These were one of my grandmother's favorite pastries. In New York, they sell them in Italian bakeries. They call them Rum Baba here. I'm not a fan of rum, so I rarely ate them. But grandma loved liquor flavored desserts. ❤

[@Karen-j5j]

Love Baba! I get them at the Italian bakery. Deliscous!

[@pnwesty7174]

We tried Rhum Baba in Brittany (NW France) - it was everywhere in shops with a bunch of flavors. It's fantastic.

[@LaCheshireChat]

Yay! Belinda here from the Morbihan in Bretagne (Brittany) France. I love our Babas! And I make these, and you need them with whipped unsweetened cream! 💜

[@LaCheshireChat]

Pistachio is GORGEOUS!

[@pnwesty7174]

@LaCheshireChat Never bought any of the jarred ones, but got to try them as a dessert. That was it - we were hooked. Now obsessed with babas and Bretagne. And Kouign-amann, and crepes, and cider, and, and, and...... 😃

[@LaCheshireChat]

@@pnwesty7174 As an American expat, I LOVE living here for the past 20 years!

[@pnwesty7174]

@@LaCheshireChat We are quickly working on early retirement, and doing some regional scouting trips (Burgundy and Alsace this year), but something incredible will have to happen to distract us from Bretagne. Being in NW Oregon, the cool temps, greenery, coastline, everything- just felt comfortable. We're diligently taking French lessons, and hope to be there soon. The areas around Vannes and Quimper were just stunning. Santé!!!

[@mellozappa583]

I live in Bacoli. Lots of bars with good baba. I'm also a fan of the almond paste

[@ZakhadWOW]

I didnt spend a lot of time ove rin Bacoli, as I didnt have a vehicle, but the few trips I mode over (aiming at the scavi di Baia mainly) I enjoyed it! that peninsula is missed by so many travelers in Italy, and yet the Romans loved to hang out there!

[@Obsidian369]

I have the same mixer, color too! Luv you guys! She is awesome

[@debbiebayamdillon8969]

I first heard of baba au rum decades ago watching Julia Child. A classic, must-watch episode in typical Julia Child style!

[@LuigiRossignolo]

I like it with limoncello as well.

[@mysbhyv1707]

OMG! now I'm craving to try those Babà! I don't like sweet breads or pastries, but I think the citrus and rum flavor balance the sweet syrup nicely. So intrigued by the bite texture and flavor of this bread.

[@Ziggimomspal68]

Rum babas are my all time favorite 😍 next to pasticcioto

[@patriciasmith7074]

That is so much work!

[@jacquespoulemer3577]

Harper, one of my favorite unassuming dishes is called Bierrock. It's made by Mennonites In Russia-Ukraine AND in the US (Kansas) and Alberta Canada.. It's a very humble dish of cabbage and ground beef in a dough and when I first made it recently (a couple of years back). I thought it will be okay. I was surprised how absolute delicious it was. Do give it a try. I used Max Miller's recipe from tasting history. Allthe best to you and Eva, Jim Mexico

[@eastraversupplies7843]

It’s pirog (pee-rohg, пирог) and it can be stuffed with anything, not just cabbage and beef

[@maissthro3645]

If I have to select one, I'd most likely go with Portuguese malassadas. Such a simple dish and so good.

[@JanGrimm-s2y]

Yes please, I'd like one!! Very interesting 🤔❤❤❤

[@nanvolentine9110]

That was mother's favorite!

[@dannyboyNS752]

I can not stop thinking of Popella's and their snowflakes in particular since I was in Napoli a year ago. But there are so many incredible pastries. I wish I could kive in Napoli.

[@ciaralee9760]

This is cool hope i get to try in my life time

[@rockesark9689]

When I was in the Navy stationed in Naples a baba or cornetto with an espresso was a morning routine. I could taste them a you were eating them on the video and I was salivating just a bit.

[@lavaunjohns7796]

Pignolata is still my favorite from my childhood and I wish I could make it the way my grandma did. No dried fruit just honey, almonds, and chocolate pieces as I recall. And she would mail it to me in California from Michigan. Mmmm. My second favorite was a custard she made that she added lemon and orange rind with a vanilla pod and cinnamon stick to and it sat like that for a time. She'd then remove all of that and chop up a hershey chocolate bar and mix it in, spoon it into a cannoli shell and dip the ends in chopped almonds. Never have I had such wonderful flavors since she passed. Unfortunately, she had altzheimers and we were clueless since the family in Michigan didn't tell us and she didn't act like it when we talked to her on the phone so by the time we learned of it and moved her to California her recipes were forgotten and she didn't write many down.

[@lindastarr4699]

Oh boy would I love to make those! The closet thing I've had to that was my moms Rum Bundt cake she made every year for Christmas.

[@avivat3010]

OMG!!!!!! I love your channel. I have to find a place that makes these so that I can have that experience!!!! You are both like a baba. Funny, sweet and great together. Thank you so very mcuh for sharing.

[@TRamp94]

Babbà is my favourite pastry. My mom is from Naples (but we live in Florence) and she always made them for me when I was little. She would buy dry babbà and make her own "bagna" the way we liked (usually stronger in alchol eheheh). In the last few years I've started making my own bagna too since it's now easier to buy dry babbà from Naples (20 years ago it was a bit more complicated since we didn't have internet). I even tried making the bagna with limoncello and it is sooooooo gooooood!!

[@RaspK]

0:25 Hm... There's one, called _Leopoldia comosa_ (syn. _Muscari comosum_ - it's the same thing, just a different binomial for it), which you can find in Italy by the name lampagioni or lampascioni; the way it's usually eaten in Greece (primarily Crete, where I hail from) is by boiling it numerous times to soften and de-bitter it first, and then pickling it in vinegar, before finally jarring them in olive oil. When properly prepared, it is quite the delicacy, but it looks like a weird pickled onion or garlic at first.

[@bradleyjeansonne8768]

Lovely video! I may have to get a stand mixer now. I just noticed Eva's tattoo on her left arm: "Per Aspera Ad Astra" And I think I get her energy now more than I ever did. Used by NASA and Star Trek, but also just a wonderful sentiment on its own. Cheers!

[@BeckySteltzner]

My shock-value Italian food was Pasta con Bottarga, described as "with grated Bottarga", so I assumed it was a type of cheese. Ask Eva . . . . .

[@marcobiagioli3905]

La pasta preferita dai camperisti😂😂 cuoci la pasta ,ci gratti sopra la bottarga,ed hai finito di cucinare un piatto da chef.

[@hypnocracy6102]

Dried Mullet roe? Yeah that’s a surprise waiting to happen 😂

[@Capri-j4i]

Luv luv Ba Ba!!!! Sooooo good

[@kathleenclark291]

Ava & Harper you two are "Si nu babba"! ❤❤❤

[@giraffesinc.2193]

There would be no Pasta Grammar without the gorgeous Eva!!!

[@aris1956]

Obviously ! This channel was born precisely because Eva is there. If there had only been Harper, this channel certainly would not have been born. ;)

[@borbetomagus]

@@aris1956 Don't tell me you doubt Chef Alfredo!

[@ToniPfau]

There would also be no Pasta Grammar were it not for the tremendous skill and experience of videographer Harper, working mostly behind the scenes. The truth is that, if Harper's parents hadn't introduced the two, we would have no Pasta Grammar at all, and the world would be a worse place. We all have a lot of people to thank for these videos.

[@charliezicolillo]

I have enjoyed this since I was a kid.Rum Baba.Brooklyn,NY.Yes Eva's IS WAY BETTER.

[@skepticynic5150]

Baba soaked in rum sauce are my favorite fruit!

[@gabriellewilder501]

Pink grapefruit and avocado salad with red wine vinaigrette. It’s a bit of work to take the skins off the grapefruit segments, but it is so delicious. I think it was popular in the 1950s. The red wine vinegar really brings out the flavor

[@sebeckley]

Peel the grapefruit and instead of peeling the white off, slice into the fruit immediately inside the white membrane on each side of a segment. Pull it out of the fruit and peel or slice the outside membrane off. Continue with each segment.

[@gabriellewilder501]

Oh! Great idea

[@Objective-Observer]

I was raised in a multi generational scratch kitchen, much like Eva. Of all the recipes I've tried in my life, two stand out: a very labor intensive German cake with nuts and macaron like topping and whipped cream in the middle, and MY SHOCK FACTOR FOOD: my mom's simple baked apple fritters with Vanilla sauce. If my memory doesn't fail me: take a slice of apple dip it in a Tempura style batter and set it on a cookie sheet. Bake them in the oven like you would any small hand held pie, but these are only two bites. The vanilla sauce was water, butter, surgar and vanilla extract. Melt the butter and mix the sugar in, then add the water and vanilla until it boils. A vanilla flavored simple syrup with luscious richness from the butter. I couldn't stop eating them. Mom was a bit frustrated with me, because I ate hafl of the pan, that was supposed to be for the whole family.