Appelkalle Swedish Apple Sandwich Recipe

Experience the warm, comforting flavors of Sweden with this unique Appelkalle recipe! Sweet and tart apples are grated and layered with fragrant cinnamon and delicate marzipan, then baked to golden perfection between slices of your favorite bread. A surprisingly easy and elegant dessert or snack, perfect for any occasion. This recipe is a delightful twist on classic Swedish baking.

Prep Time 10 mins
Cook Time 20 mins
Calories 164.8 kcal
Protein 4g
Rating Be the first
Appelkalle Swedish Apple Sandwich 206

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Appelkalle Swedish Apple Sandwich

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How to Make Appelkalle Swedish Apple Sandwich

  1. Preheat oven to 220°C (425°F).
  2. Lightly grease a baking sheet.
  3. Peel and grate 1 medium apple (about 150g) using the coarse side of a grater.
  4. Place two slices of bread on the prepared baking sheet.
  5. Evenly spread the grated apples over one slice of bread.
  6. Sprinkle generously with 1 teaspoon ground cinnamon.
  7. Grate 30g marzipan over the apples.
  8. Carefully top with the second slice of bread.
  9. Bake for 10-12 minutes, or until the marzipan is lightly golden and the bread is toasted.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

42g

Fat

19g

Carbs

8g

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Frequently Asked Questions

How long does it take to make Appelkalle Swedish Apple Sandwich?

Appelkalle Swedish Apple Sandwich takes about 30 minutes from start to finish — roughly 10 minutes to prepare and 20 minutes to cook.

How many calories are in Appelkalle Swedish Apple Sandwich?

Appelkalle Swedish Apple Sandwich has approximately 164.8 calories per serving, with about 4 g protein, 8 g carbohydrates and 10 g fat.

What ingredients do I need for Appelkalle Swedish Apple Sandwich?

The key ingredients for Appelkalle Swedish Apple Sandwich are Bread, Butter, Tart Apples, Cinnamon, Marzipan. See the full list with measurements above.

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