Aplets and Cotlets

A favorite treat from the great Pacific Northwest! Aplets are apple, and Cotlets are apricot...your choice! They can also be made without the nuts, if desired.

Aplets and Cotlets


  • 3 tablespoons unflavored gelatine
  • 3 cups apple juice or unsweetened apricot juice
  • 1 1/3 cups granulated sugar
  • 2 tablespoons lemon lime juice
  • 2 tablespoons lime juice
  • 2/3 cup cornstarch
  • 2 cups walnuts, chopped
  • 1 cup confectioners' sugar


  1. Soften the gelatine in 1/2 cup of the apple juice. Boil remaining juice with the sugar for 15 minutes to concentrate it.
  2. Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture. Add both gelatine mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if desired.
  3. Mix in the walnuts and pour mixture into a 9-inch square baking pan that has been dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp knife into squares.
  4. Mix together the reserved 1/4 cup cornstarch and confectioners sugar. Remove squares with a spatula and roll each in the confectioners' sugar mixture (the cornstarch helps keep the sugar dry).

Yield: 64 small cubes

From the family recipe collection of Linda Jolly and Lisa Stephens.