MODENESE BENSONE WITH APPLES AND JAM, the traditional Emilian dessert that smells like home, with the oven on and slow Sunday morning breakfasts. A simple, genuine, and very quick to prepare dessert, with a soft shortcrust pastry and a delicious heart of apples and peach jam.
I’ll be honest: this is one of those “smart” desserts I make when I have little time but crave something good. No rising times, no complicated steps — just flour, eggs, sugar, a bit of lemon zest, and that jam you have open in the fridge. I also added some chopped apples to make it even more moist and fragrant… and yes, it disappeared in an afternoon!
The modenese bensone is a traditional ancient Emilian dessert: it was originally a rustic cake, often served with grape must or saba (a very sweet grape syrup), but today it is made in a thousand variations, all delicious. My version with apples and peach jam is perfect for those who love authentic flavors but want a quick sweet recipe to make even at the last minute.
When you take it out of the oven, the scent of butter and vanilla fills the kitchen, and it immediately feels like Sunday. It’s one of those desserts that don’t need decorations or glazes: it’s beautiful as it is, simple and genuine. I assure you that with a sprinkle of powdered sugar and a cup of hot tea, it becomes the perfect snack dessert.
Join me in the kitchen today there’s the modenese bensone.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 2 apples
- 1 1/3 cup all-purpose flour (the one you usually use)
- 3 tbsp potato starch
- 1 pinch salt
- 1/4 cup butter
- 1 egg
- 1 tbsp milk
- lemon zest
- 1 tsp baking powder
Steps
Cut the apples into pieces, put them in a saucepan with 1 tablespoon of sugar and 2 tablespoons of water, cook over medium-low heat stirring with a spoon, and as soon as they are softened, add a tablespoon of flour.
Pour the flour and potato starch into the food processor, add the grated lemon zest, a pinch of salt, butter, egg, and a tablespoon of milk, knead everything quickly.
Roll out the dough on parchment paper and form a rectangle about 4 inches wider than the mold, fill the center with a thin layer of jam and the apples.
Fold the edges of the shortcrust pastry over, also close the other sides to prevent the filling from coming out.
Brush with egg yolk and milk, add a handful of sugar crystals, bake in a preheated oven at 347°F and cook for about 30 minutes.
Bon appétit
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MODENESE BENSONE WITH APPLES AND JAM
Clever tips from the blogger:
You can use any homemade or bought jam: apricots, plums, figs… every time it will be a different dessert!
If you love more rustic desserts, add a handful of chopped walnuts or pine nuts to the dough.
For an even more delicious version, brush the surface with milk and granulated sugar before baking: it will become glossy and crunchy.
Store the bensone wrapped in a cloth: it stays soft for 3-4 days.
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FAQ MODENESE BENSONE WITH APPLES AND JAM
Can I make it ahead of time?
Of course! Actually, the next day it is even better because the shortcrust pastry softens and the flavors blend.
Can I replace the apples with other fruits?
Absolutely yes: pears, canned peaches, or even berries. Follow the season and have fun changing.
Is yeast necessary?
Yes, a teaspoon of baking powder is enough to make the shortcrust pastry softer but still firm when cut.
Does the original modenese bensone contain apples?
Absolutely not, it is just my variation.
