Almond Stuffed Baked Apple Halves Recipes

APPLE-ALMOND TURNOVER

Steps:

• Preheat oven to 400°F. Place apples in a large baking dish and add vinegar, brown sugar, and 3/4 cup water; scrape in seeds from vanilla bean and add pod. Toss to coat apples and roast, turning apples occasionally and adding a splash of water if pan looks dry at any point, until apples are tender and starting to brown and juices are syrupy, 35-40 minutes. Let apples cool in pan; discard vanilla pod. Reduce oven temperature to 375°F.
• Roll out puff pastry on a lightly floured surface to a 14x11" rectangle. Transfer to a parchment-lined baking sheet, placing a short end nearest to you.
• Roll out almond paste on a lightly floured surface to about a 11x4" rectangle and place lengthwise on the left-hand side of pastry, leaving a 1 1/2" border on the left side.
• Arrange apple halves in a single row, slightly overlapping, on top of almond paste and drizzle any pan juices over. Dot apples with butter and fold a long side of pastry up and over apples to create a long rectangle. Using a fork, crimp all open edges firmly to seal; trim crimped sides just enough to tidy edges.
• Whisk egg with 1 tsp. water in a small bowl and brush pastry with egg wash; sprinkle with granulated sugar. Cut several slits in top of the puff pastry to vent. Bake turnover, rotating baking sheet halfway through, until pastry is puffed and deeply browned, 40-45 minutes. Let cool slightly. Serve slices of turnover with scoops of ice cream, if desired.
• Turnover can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature. Reheat in 350°F oven, if desired.

BAKED APPLES WITH OATMEAL FILLING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Core each apple making a large well in the center and arrange apples on a rimmed baking sheet.
• Mix oats, brown sugar, and cinnamon together in a bowl; cut in butter until evenly combined. Spoon 1/4 of the oat mixture into each apple.
• Bake in the preheated oven until apples are tender and filling is bubbling, about 30 minutes.

BAKED APPLES STUFFED WITH CRANBERRIES AND ALMONDS

Steps:

• Preheat oven to 400 degrees F.
• Cut 1/2 inch off the top of the apples and reserve tops. Use a paring knife or spoon to hollow out the apples, leaving about a 1/2-inch thick wall and base. Set aside.
• Melt butter in a large skillet over medium heat.
• Add cranberries, honey, cardamom, dates and orange juice and zest and cook until the cranberries begin to collapse and liquid thickens, 3 to 4 minutes. Stir in almonds.
• Spoon cranberry mixture into apples then replace the apple tops. Put into a small baking dish filled with 1/4 inch water, cover with foil and bake until tender, 15 to 30 minutes (depending on apples).
• Uncover, and carefully pour off the water and continue baking until very tender and golden, 10 to 15 minutes more.

FRUIT 'N' ALMOND-STUFFED BRIE

Steps:

• In a small saucepan with high sides, combine the almonds, apricots and brandy. Cook and stir over medium-low heat until liquid is almost evaporated. Remove from the heat; set aside., On a lightly floured surface, roll puff pastry into an 11x9-in. rectangle. Cut cheese in half horizontally; place bottom half in the center of pastry. Spread with half of the almond mixture. Top with remaining cheese and almond mixture., Fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on ungreased baking sheet. Brush with egg. , Bake at 375° for 30-35 minutes or until puffed and golden brown., In a small saucepan, combine the sugar, cornstarch and water until smooth; add raspberries. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until slightly thickened. Strain and discard seeds. Transfer sauce to a small pitcher or bowl; serve with stuffed Brie and crackers.

BAKED STUFFED APPLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
• Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
• Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.

ALMOND STUFFED BAKED APPLE HALVES

Steps:

• Preheat oven to 425°F
• Core the apples, leaving the peel, and cut lengthwise (stem to bottom) to make two halves each.
• Mix the almonds, sugar, and water to make a paste, and fill the centers of each apple half with this paste, dividing it equally.
• Place the filled apple halves on a cookie sheet with the filling side up.
• Drizzle the apples with melted butter.
• Mix the crumbs and brown sugar, and sprinkle over the apple halves.
• Bake for 25 minutes or until fork tender.
• Serve with 1/4 cup of cream each.