Author Notes: I was thinking of the passing of Steve Jobs which lead to my old Mac Classic, which then lead me to apples the edible kind which then in turn got me reminiscing on the apple recipes that I made in my bakery in Stowe, Vermont.
At the time I used to make my own puff pastry, alas the sheeter and the desire are things of the past. I use a good quality puff pastry. The good thing about this recipe is that once the apples are cored it a matter of sprinkling the ingredients, baking and eating. - Judy at Two Broads Abroad
- 1 Sheet puff pastry thawed
- 4 Apples of your liking, peeled and cored
- Zest and juice of one lemon
- 1 tablespoon butter
- 1 egg beaten
- Peel and core apples with apple corer so that the apple remains whole and has a well in the middle.
- Roll out puff pastry sheet to a 12″ x 12″ on a floured surface. Allow sheet to rest for a minute and then cut into four 6″ squares.
- Place one apple in the middle of each square.
- Pour a drizzle of honey over the apple and about 1 teaspoon into the well.
- Sprinkle cinnamon on and in the well of the apple.
- Fill the well with raisins.
- Divide the lemon zest in four equal parts and sprinkle on top of apple. Pour 1 teaspoon of lemon juice on top of and into the well of the apple
- Slice a tablespoon of butter and cut into four equal parts. Place butter pad on top of apple.
- Paint the edges of the puff pastry squares with egg wash. Pull up the corners of the puff pastry so the opposite sides meet on top of the apple. Pinch seams.
- Place apples on sheet tray lined with parchment paper or grease the pan. Bake in 375 oven for 15-20 minutes