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Author Notes: Baked apples filled with custard cream, beautifully decorated with pastry and caramel - SandeeA
- 4 apples
- 100 milliliters water to cook the apples
- 200 milliliters water to soak the raisins
- 50 gr raisins
- 50 nuts
- 4 tablespoons prepared custard cream or creme patissiere
- 2 packets puff pastry
- 150 gr sugar
- Bake the apples. To do this wash them carefully, core them, put in a dish suitable for oven, with half a glass of water, and cook at 180Cº for 25 minutes.
- Prepare the filling. Hydrate the raisins in some water for an hour. Then drain them. Prepare your favorite custard or creme pattisiere recipe, and take 4 tablespoons. Mix custard with raisins and nuts
- Once the apples are baked, pour into the middle/core of each apple 1 tablespoon of the raisin filling we’ve prepared previously
- Prepare the pastry prison. Use a grid cutter or sharp knife to create a grid or pattern on the pastry sheets. Take some parchment paper and wad a bunch of it up into a large ball, about the size of your apple
- Cut the pastry into 4 pieces, and then wrap each piece around the paper balls. See step-by-step images on the related blog link. Place on a baking sheet
- Bake the pastry for 15 minutes at 200 º C. If dough is too thin to use the cutter and gives you problems, you can knead it and stretch the width you wish
- After baking the grids, carefully remove the baking paper ball from inside
- Prepare the caramel, just putting sugar in a nonstick pan over medium heat, and heating it until it becomes liquid and gets dark
- Once the pastry grids are baked, use a pastry brush to spread hot caramel over them, being careful not to get burned. Let the caramelised grids dry
- To serve, put an apple (already filled) on a dish and cover with the pastry grid
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For
Jam is a Liquid
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