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.

Comments (12)
  1. Donna Gilbreth says:

    Would you please provide the recipe for the Creme Anglaise for the Baked Apple recipe. Thank you!

    1. Chef Clint says:

      For Creme Anglaise ,Egg nog makes a good substitute

  2. E.C.. MELVOLD says:

    What temperature do you bake it at…I think he said 350 but I don’t know for how long. Also this recipe isn’t complete. It doesn’t tell about putting the creme anglaise on the serving plate and how to use the rasperberries or strawberries…I believe they became a sauce with squeeze bottles. ??? Also he showed how to make a leaf on top with a cup. Very disappointed with this incomplete recipe. Please provide the rest if you can.

  3. Wendy says:

    No time or temperature? Directions are not complete

  4. Susan Abraham says:

    Where is the recipe for the Creme Anglaise, it is not there?? (I assume that is the vanilla sauce.)

    Can you email me back with it.

    Thank you and Merry X-xas.


  5. Donna says:

    The final stages of preparation, baking time, etc. have not been included in the recipe. Also the Creme Anglaise recipe is also missing. This sounds delicious, so I hope that you will correct the problems. Thank you!

  6. john garcia says:

    Great story with the chef from the Queen Mary , would like to know if I can get the entire reipe for the whole dish the ganish /gournish Hens ect…. Thank you. my email address

  7. Kathryn Ybarra says:

    I’m making this tonight… OMG it looks sooo good! Thanks for the recipe, can’t wait to taste it.~MERRY CHRISTMAS~ Kathryn Ybarra Fontana, Ca

  8. Andrew Sussman says:

    Where’s the creme anglais recipe? It doesn’t follow this one as advertised.

    Fire the webmaster.

  9. Linda Shue says:

    What is the temperature and baking time for this recipe?

  10. Kim says:

    325 degrees for 20-25 minutes. The Creme Anglais was a vanilla sauce made w/ milk, egg yolks & vanilla.

  11. stacey cohen says:

    Need recipe for the creme anglais, cooking time, baking instructions.

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