Recipe: Baked Apple In Pastry

Chef Larry’s Baked Apple in Pastry

Yield: 4 Servings


4 each Apples, Granny Smith or Pippin

1 each Lemon, zested and cut into wedges

1/2 cup Brown sugar

1/2 cup Butter, softened

1/4 cup Raisins

1/3 tsp. Cinnamon, ground

1/4 cup Walnuts, shelled, medium chopped

1/4 cup Pecans, shelled, medium chopped

1/2 cup Egg wash (2 eggs beaten with 2 oz. water)

4 each Puff pastry dough sheets, 5 x 5″

4 each Raspberries or Strawberries, fresh

1 cup Whipped cream, sweetened

4 each Mint sprigs, fresh

Crème Anglaise

Prepare Crème Anglaise, reserve. Squeeze lemon wedges into a bowl with enough water to submerge 4 apples. Peel apples, leaving whole and place into bowl of water with lemon. (This will prohibit “browning” of the apples.) Cut off a thin slice from the bottom of each apple, forming a flat surface so the apples will stand. Working one at a time, remove core by using a small paring knife; cutting from top around stem. Do not cut through the bottom of apple. Repeat process until all apples are cored returning them to the lemon water when done. In a small mixing bowl, combine brown sugar, butter, cinnamon, pecans, walnuts, lemon zest, and raisins. Blend thoroughly. (It is okay if some clumps of butter remain, as they will melt during baking process.) This mixture forms the filling. Remove apples from lemon water and pat dry with a paper towel. Fill each in the core area that has been removed, packing the filling down. Cut off pastry dough sheet 5×5″ squares. Brush a pastry square with egg wash and place a filled apple in the center.


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