Pastry Wrapped Baked Apples

Pastry Wrapped Baked Apples
Staff Writer
Dede Wilson

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.

2
Servings
70
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 medium sized Cortland apples
  • 1 Tablespoon firmly packed light brown sugar
  • 2 Teaspoons raisins
  • 2 Teaspoons chopped walnuts
  • 1/8 Teaspoon cinnamon
  • 1 Teaspoon unsalted butter, cut into small pieces
  • 2 sheets frozen puff pastry (one 17.3-ounce package), defrosted in refrigerator overnight
  • 1 large egg
  • 1 Teaspoon water

Directions

Position rack in center of oven. Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

Peel and core the apples.

Combine the brown sugar, raisins, nuts and cinnamon in a small bowl, then divide between the apples, stuffing the hollowed core. Top with small bits of butter.

Lightly dust your work surface with flour. Unfold one of the puff pastry sheets and roll it out slightly to create one solid piece by smoothing out the folds. Cut out a 9-inch square, saving the extra pieces.  Place one apple in center of pastry and bring one corner up to the center, gently pressing the pastry along the contours of the apple but use the corner to stick up slightly to begin creating your “stem”. Bring the next corner up and repeat, using water to seal pastry to itself and pressing that corner to the first corner, again building up the “stem”. Work your way around the apple one corner at a time, overlapping the pastry slightly as you go to create a nice round shape (you want it to hug the apple). Repeat with second pastry sheet and second apple. Cut out leaves with cookie cutters or create freeform leaves with a small paring knife from pastry scraps. Make an egg wash by whisking together egg and water and brush all over pastry. Affix the leaves and then brush leaves with egg wash as well.

Bake for about 25 to 35 minutes or until pastry is golden brown. Allow to sit for 5 to 10 minutes; these are best served warm, although they can be served at room temperature. Serve the same day they are baked.

Nutritional Facts

Total Fat
2g
3%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
11g
8%
Protein
3g
7%
Vitamin A, RAE
4µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
25mg
3%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
43µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
12mg
4%
Niacin
2mg
14%
Phosphorus, P
50mg
7%
Selenium, Se
2µg
4%
Sodium, Na
142mg
9%
Water
6g
0%
Zinc, Zn
1mg
13%

Pastry Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Pastry Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Pastry Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.