Baked Apples in Pastry

Baked Apples in Pastry created by Lalaloula

I would like to thank BusyMomof3 for this little treasure in Sugar Free Cooking cookbook that she sent me in the recent cookbook swap. TIP - for an extra rich pastry, use 1 egg yolk and half the amount of water in this recipe. VARIATION - Use pears instead of apples in the recipe. FREEZING - These apples freeze well after baking and should be thawed and then re-heated before eating.

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@ImPat
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@ImPat
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"I would like to thank BusyMomof3 for this little treasure in Sugar Free Cooking cookbook that she sent me in the recent cookbook swap. TIP - for an extra rich pastry, use 1 egg yolk and half the amount of water in this recipe. VARIATION - Use pears instead of apples in the recipe. FREEZING - These apples freeze well after baking and should be thawed and then re-heated before eating."

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  1. Lalaloula
    Oh wow, this recipe is fantastic! It is a true dream dessert! So easy to make and super yummy! I loved the melted apple filling with the dried fruit bits and the flakey crust on the outside! YUM! I made half the recipe using whole spelt flour and only 1/4 cup margarine in the dough. As I was out of apricots, I just added some almonds to the filling, which I normally put into my baked apples. It turned out really, really yummy and I felt so special eating this. :) THANK YOU SO MUCH for sharing such a keeper with us, Pat. This is now on my holiday company is coming food list.<br/>Made and reviewed for WTTM November 2011.
  2. Lalaloula
    Baked Apples in Pastry Created by Lalaloula
  3. Lalaloula
    Baked Apples in Pastry Created by Lalaloula
  4. ImPat
    I would like to thank BusyMomof3 for this little treasure in Sugar Free Cooking cookbook that she sent me in the recent cookbook swap. TIP - for an extra rich pastry, use 1 egg yolk and half the amount of water in this recipe. VARIATION - Use pears instead of apples in the recipe. FREEZING - These apples freeze well after baking and should be thawed and then re-heated before eating.
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