Sweet apple pinsa, the sweet version of the famous Roman pinsa. The pinsa romana is a leavened baked product typical of Roman cuisine. It is a dough different from the usual one, made with a mix of different flours that includes, in addition to wheat flour, also rice and soy flour. Thanks to the particular preparation, it yields a finished product with a double texture, both crunchy and soft at the same time. The pinsa has a texture that recalls both bread and focaccia and, presenting itself as a simple base, just like pizza, it can be filled in a thousand ways, usually savory, such as Pinsa with four cheeses or Pinsa alla parmigiana. Today, however, I want to show you a recipe that turns the pinsa into a fantastic autumn dessert, which fully belongs to the apple desserts we love so much: we will make a pinsa with walnut jam, caramelized apples, honey and cinnamon, a delicate, fragrant and delicious dessert that you will love at the first indulgent bite! Ready? Let’s head to the kitchen — this dessert, ready in just 10 minutes, will surprise you. As always, before cooking, remember that if you want to stay updated on all my recipes, follow my Facebook page (here) and my Instagram profile (here).

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