Baked apples are comforting and have an old-fashioned appeal. They can be as easy to prepare as coring an apple, placing it in an ovenproof dish with a little sugar, cinnamon, and butter, surrounding it with liquid, and baking it for the better part of an hour or so until knife-tender.
In this recipe, baked apples are surrounded by pastry, a great addition to your apple dessert repertoire. And with the use of packaged puff pastry is actually very easy and looks impressive. These are sometimes referred to as apple dumplings and can also be found encased in a classic piecrust and sometimes served with a sauce. However, with the flaky crust surrounding the juicy apples, there is no need for further embellishment.
As far as apples are concerned, there was a time that Rome Beauty apples were touted as the apple to bake, as they hold their shape and their brilliant red color. While that might be true, their flavor and texture are not my favorite. Try Cortland apples for this recipe, as they will give you good flavor while also baking quickly enough (softening enough) by the time the pasty is golden brown. Feel free to double or triple the recipe.