Pastry Wrapped Baked Apples Recipes

PASTRY WRAPPED BAKED APPLES

Steps:

• 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.

PHYLLO-WRAPPED BAKED STUFFED APPLES

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, combine oats, brown sugar, cinnamon, nutmeg and cloves. Stir in 1/4 cup butter, tossing with a fork until crumbly texture achieved.
• Place one phyllo leaf on a dry kitchen towel and lightly brush with butter, using remaining 1/4 cup of melted butter. Place a second leaf on top of first phyllo leaf and brush with butter. Repeat until four leaves have been used.
• Place peeled and cored (whole) apple in center of layered phyllo. Gently pick up sides of phyllo and gather evenly around apple. Do not enclose apple. Leave the top of the apple exposed and the phyllo edges open. Brush butter lightly around exterior of apple. Repeat process with remaining three apples.
• Pack oat stuffing mixture into cored center of each apple. Mound remaining stuffing atop exposed portion of apple.
• Place each wrapped and stuffed apple in a baking dish, leaving space between so they do not touch.
• Bake for 40-45 minutes or until phyllo and topping are golden brown and crisp, and apple is tender.
• Serve warm.

BAKED APPLES IN PASTRY

Steps:

• Preaheat oven to 350F (160C fan forced, 175C conventional).
• Sift the flour, salt and spices into a large bowl.
• Cut the butter into dice and rub into the flour until the mixture resembles fine breadcrumbs (I would use a food processor on pulse to do this).
• Mix in enought water to produce a smooth pliable dough.
• Divide the dough into six pieces and roll out into a square approximately 8 inches.
• Peel the apples with a sharp knife and carefully remove the centre cores with a apple corer.
• Chop the prunes and the apricots and mix these with the raisins.
• Place oe prepared apple into the centre of each pastry square, and fill the cavities with equal amounts of the dried fruit mixture.
• Brush the edges of each square with a little water and draw them up and around the sides of the apples, sealing them well with a little water and trimming off the excess pastry to give a neat finish.
• Roll out the pastry trimmings =, cut into decorative leaves and stick the leaves onto each apples for decoration.
• Glaze each pastry apple with the beaten egg and place on a lightly greased cookie sheet.
• Bake the apples in the preheated oven for 20 to 25 minutes or until golden brown.
• Serve hot with the fresh cream and sprigs of fresh mint.