A Whole Apple Soaked in Syrup for More Than a Month
The apple is carefully cored while keeping the fruit whole and with its skin intact. It is then soaked in a specially prepared syrup for more than one month.
The apple is not cooked down or softened before being wrapped in pastry. This careful preparation allows it to retain its characteristic crisp bite and juicy texture even after baking.
The hollow left by removing the core is filled with a special apple paste. This creates a moist, smooth center that complements the firm texture of the whole apple.
Delicate Handmade Pastry
The pastry is made by layering the dough many times, rolling it out very thin, and then carefully wrapping each whole apple by hand.
The pastry is intentionally extremely thin so that it does not interfere with the apple’s natural texture. When baked, it develops a delicate crispness and a fragrant, buttery aroma.
The rich aroma of the baked butter pastry enhances the apple’s naturally sweet-and-tart flavor, creating a delicious contrast between the crisp fruit and the fragrant pastry.
Made by Ragueneau Sasaki
Kininaru Ringo is produced by Ragueneau Sasaki, a confectionery company from Aomori. The company was founded in 1884 as a shop specializing in traditional Japanese sweets. It later developed the Western-style confectionery brand Ragueneau, which operates in the Tohoku region.
Drawing on its long experience in confectionery making, the company has created a variety of sweets that make the most of local ingredients, including Aomori’s famous apples.
An Award-Winning Aomori Apple Specialty
Kininaru Ringo received the Gold Award at the 24th National Confectionery Exposition in Kumamoto in 2002. It has become a popular Aomori specialty thanks to its unusual whole-apple preparation and distinctive texture.
For visitors to Aomori, Kininaru Ringo offers a memorable way to experience the region’s renowned apples. One whole Fuji apple, soaked in syrup for more than a month and wrapped in delicate handmade pastry, creates an apple pie that is both familiar and surprisingly different.
Rather than simply filling a pie with cooked apples, Kininaru Ringo puts the whole apple at the center of the dessert, allowing you to enjoy its natural crunch, juiciness, sweetness, and acidity together with the rich aroma of buttery pastry.