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Apple and Walnut

Filling for Kraphen

A number of the recipes we have used in our kitchen demo are adapted to be made into small bite-sized portions. This filling we make up into small pies and fry them. A modern Kraphen is more like a filled donut than a pie, but I tend to believe medieval kraphen were more like there little pies.

  • 3 cups chopped apples – important to chop them to the same size as the nuts

  • 1 ½ cups  coarsely broken walnuts ( or hazelnuts or almonds)

  • ½ cup honey

  •  ½  teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  •  1/8 teaspoon ground mace

 mix and bake (or stew on top of the stove) at 350 for 25-30 minutes.  Apple should be cooked but still retain shape – use as a filling for small closed tarts that may be fried or baked. The dough we use can be found at Dumpling/noodle dough

Original recipe from Ein Buch von guter spise is an early German cookbook from around 1345-1355. It is available in the original German at Thomas Gloning's excellent site or you can access Alia Atlas's English translation at

 Ein Buch von Guter Spise

61. Einen krapfen (A krapfen)

     So du wilt einen vasten krapfen machen von nüzzen mit ganzem kern. und nim als vil epfele dor under und snide sie würfeleht als der kern ist und roest sie mit ein wenig honiges und mengez mit würtzen und tu ez uf die bleter die do gemaht sin zu krapfen und loz ez backen und versaltz niht.

     How you want to make a fastday krapfen of nuts with whole kernels. And take as many apples thereunder and cut them diced, as the kernel is, and roast them well with a little honey and mix with spices and put it on the leaves, which you made to krapfen, and let it bake and do not oversalt.


Other recipes from this manuscript

Other dessert recipes


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