baked apple in puff pastry low res

The filling of this apple dessert tastes very similar to the German baked apple but I used almond meal instead of chopped walnuts and I wrapped the whole apple with a sheet of puff pastry. Then I placed the top stem of the apple back and decorated with leaf shaped puff pastry.
This dessert is best served warm with a scoop of vanilla ice-cream.


1 Sheet Puff pastry, thawed
4 Green apples, peeled and cored

For the stuffing:
2 Tbsp Caster sugar
2 Tbsp Cinnamon powder
4 Tbsp Almond meal
1 Tbsp Butter, cubed
1 Tbsp Raisins, soaked in water and chopped

1 Egg, beaten

How to:

Preheat the oven to 180c.
Peel and core apples with apple corer so that the apple remains whole and has a well in the middle. Keep the stems.
Boil the apples in cinnamon water for a few minutes. Drain them well and set them aside.
Mix caster sugar, cinnamon powder, almond meal, raisins and butter together using fingertips to rub the mixture together. Stuff the well of the apples with the mixture.
Roll out puff pastry sheet to a 12″ x 12″ on a floured surface. Allow sheet to rest for a minute and then cut into four 6″ squares. Save small pieces of the puff pastry to make the leaves.
Place one apple in the middle of each square. Fold up the corners of the puff pastry up to the top of the apple. Pinch seams. Plug the pastry into the hole a little bit. Plug the stems back on top of the apples. Try to form apple shape. Decorate the apples with the leaf shaped puff pastry.
Brush the puff pastry with the beaten egg.
Place the apples on a baking tray lined with baking paper and bake in 180c oven for 15-20 minutes until the pastry is puffy and golden.

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