Apple season in Sweden feels like a gift wrapped in sunlight and crisp autumn air. Everywhere you go, trees bend under the weight of fruit—some carefully tended in orchards, others scattered along country roads or hiding in old gardens. The beauty is that apples here are often free for the picking. Nature simply holds them out to us, and all we need to do is reach.
Not long ago, we stumbled across a tall, elegant tree heavy with pale yellow fruit. Curious, we picked a few, unsure what variety we were holding. We took the first bite expecting the safe neutrality of a common apple, maybe something like a Golden Delicious—pleasant but often without character. Instead, what burst through was bright, refreshing, almost floral. A true surprise.
For days we wondered what this apple was. Only later, while scrolling through Instagram, we came across a post from Magnus Nilsson, the legendary chef once at Fäviken. He was writing about an old Nordic variety called Transparent Blanche—also known as Yellow Transparent. His words and the history behind it immediately rang a bell. That was it. Suddenly, our mystery apple wasn’t just delicious—it was part of a long tradition, a variety planted for generations, with roots deep in both history and culture.
The Transparent Blanche is one of the oldest known early-ripening apple varieties in Northern Europe, originally brought from the Baltic regions in the 19th century. Its pale yellow skin and almost translucent flesh give it its name, and it ripens earlier than most, often already in late July–August. It’s a tart, juicy apple that doesn’t keep for long but is treasured for its freshness and distinctive taste. A true heritage apple—fragile, fleeting, and unforgettable.
Sweden is full of apple abundance this time of year. People turn them into must (fresh-pressed juice), slice and dry them for winter snacks, grate them for children’s porridges, or cook them down into jams and marmalades. And there’s a small secret hidden in every peel and core: pectin. Old-school cooks know that from those overlooked bits, you can extract enough natural pectin to make jams set beautifully without additives. Nothing wasted, everything useful.
And beyond the flavor, apples are a nutritional treasure. They’re rich in fiber, especially pectin, which helps digestion and gives that satisfying fullness. They provide vitamin C for immunity, polyphenols with antioxidant properties, and natural sugars balanced with water content that make them hydrating and energizing at the same time. Maybe that’s why the old saying—“an apple a day keeps the doctor away”—has survived for centuries.
Of course, apples also mean desserts. At Lasagnariet, we played around with an idea that might sound unusual: a lasagna layered with pork salsiccia, rosemary, parmesan béchamel, and caramelized apple. Sweet meeting savory. Rustic, bold, and actually delicious. But we thought—maybe not everyone is ready for that. So we kept the experiment for ourselves and offered something a little more familiar to our guests: a classic apple pie with a twist.
Here’s how we did it: we folded a thin shortbread-style dough (pasta frolla) into the mold. Then we added a layer of well-whipped eggs and sugar, poured gently inside to create a soft, spongy body. On top of the cake, we scattered generous knobs of butter and a sprinkle of sugar. Why? Because we wanted to give the pie two main textures: a crunchy outside from the shortbread shell and a moist, sponge-like interior—more like a classic apple pie. Inside, the filling was rich with roasted apple pieces scented with lemon zest and vanilla. And last but not least, when the pie was still gently warm, we pumped it with a luscious, creamy vanilla custard that soaked into the apples and made every slice soft, moist, and creamy explosive with flavor. A pie that’s both comforting and just a little indulgent.
Because that’s who we are at Lasagnariet. We love lasagna, of course—that’s our obsession. But we also love food traditions, experiments, and above all, showing gratitude to nature’s gifts. Every apple, every season, every layer of what we cook is part of that story.
So here’s our question for you: What’s your favorite apple? The crisp bite of a Transparent Blanche, the classic sweetness of a Golden, or the tangy depth of a Renetta? We’d love to know.
Since always, Lasagnariet.
