APPLE-FILLED PALACSINTA WITH TOKAJI SAUCE
Ingredients for 6-8 servings:
3 large eggs
1-1/4 cup unbleached flour
1 cup milk
1 tablespoon sugar
1/8 teaspoon salt
1/2 + cup soda water, without sodium
2 tablespoon unsalted butter, melted
2 tablespoons unsalted butter
3 tablespoons sugar
4 large apples, peeled, quartered, and cored (Granny Smith or Jonagold)
Juice of 1/2 lemon
2 tablespoons Calvados
1/3 cup powdered sugar
2 tablespoons Calvados
1/2 cup Tokaji (quality 3)
toasted almond slices
Palacsinta: Combine the eggs, flour, milk, sugar and salt in a blender or workbowl of a food processor. Alternately pulse and scrape down the sides of the bowl until the batter is smooth. Let this batter sit for one hour. Stir in the soda water just as you heat a skillet for frying the pancakes. The batter should be the consistency of heavy cream.
Select an 8" skillet with a non-stick surface. Brush the inside with butter. Ladle in just enough batter to evenly coat the bottom of the pan with a very thin layer. Pour off the excess batter. Cook the pancakes until the edges are lightly browned, and the center is firm. Turn it over to cook for another 10-15 seconds, then slide onto a plate. Repeat with the remaining batter (14-16 palacsinta).
Apple filling: Cut each peeled and cored apple quarter into thirds. Melt the butter in a skillet large enough to hold the apple pieces in a single layer. Stir in the sugar until it dissolves. Add the apple pieces and toss them in the butter and sugar to coat them. Stir in the brandy and lemon juice, cover, and simmer the apples until they are tender but firm enough to hold their shape.
Sauce: Heat the powdered sugar in the bottom of a saucepan until it melts. Off the heat add the Calvados. Return to the heat and stir in the Tokaji. Reheat sauce before serving.
Assembly: Heat the dessert plates. Warm the palacsinta in the microwave, 30 seconds at half power. Divide the sauce among the plates.
Place three apple slices and juices on the lower half of the uppermost pancake laying them at a right angle to the pancake so the ends stick out. Fold pancake in half over the apples, tuck in the sides and transfer to a plate. Repeat and place second filled palacsinta next to the first. Continue forming and filling the pancakes for remaining plates, two filled pancakes per plate.
Scatter the toasted almond slices over the palacsinta and dust them with sugar before serving.