Food & Cooking Recipes Dessert & Treats Recipes Veiled Farm Girls By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Servings: 4 Ingredients 1 tablespoon unsalted butter 1 ½ cups dried breadcrumbs 3 tablespoons superfine sugar 2 teaspoons ground cinnamon 1 ½ cups applesauce, chilled 1 ½ cups heavy cream, whipped to stiff peaks ½ cup chopped hazelnuts, for garnish Rose petals, for garnish (optional) Directions In a medium nonstick skillet, melt the butter. Add the breadcrumbs, sugar, and cinnamon. Cook over medium heat, stirring constantly, until the breadcrumbs are golden brown. Remove from heat; set aside. Divide half of the applesauce between four glass bowls. Sprinkle with 1/4 cup breadcrumbs, and top with whipped cream. Repeat with remaining applesauce, 1/4 cup breadcrumbs, and whipped cream. Reserve remaining breadcrumbs for another use. Be sure that the last layer is whipped cream to "veil" the dish. Sprinkle with nuts and rose petals, and serve. Print