Classic strudel can be replaced with delicious apples in puff pastry. The sweet and fragrant flesh of the apple, baked under a crusty crust - is a wonderful option for "tea", especially if the sudden guests are already on the threshold.
Apples in puff pastry - recipe
This recipe resembles classic puffs rather than unusual baked apples, however, large apple slices are very different from boring jam in the filling.
Ingredients:
- dough flaky - 500 g;
- apples (medium size) - 4 pcs .;
- butter - 50 g;
- egg - 1 piece;
- sugar - 3 tbsp. spoons;
- walnut, dried cherries, dried apricots - to taste.
Preparation
Apples are cleaned, remove the core from them, cut into quarters. In the sauté pan, we prepare caramel from butter and sugar, in which our apples are "stewed" for 10 minutes. While the apples are being cooked, cut the dough into squares with a side about 10 centimeters, in the middle of which we spread the crushed dried fruits and caramelized apples. We protect the dough envelope and lubricate the beaten egg. Cook according to the recipe indicated on the test package (usually 15-20 minutes at 180 degrees). Apples in puff pastry are served by sprinkling with large-grained sugar.
Baked apples in puff pastry
This recipe is similar to apple mousse: a tender minty apple puree in a flaky basket will be remembered for you and your guests for a long time.
Ingredients:
- dough flaky - 500 g;
- apples - 4 pieces;
- mint - ½ beam;
- sugar - 100 g;
- cinnamon - 15 g;
- honey.
Preparation
First we prepare mint sugar: half of all sugar is grinded in a mortar, or blender with mint, until homogeneity. Cut the apples in half, peel the seeds and put them on a baking tray. In the middle of each apple, make a deepening teaspoon, which is filled with our mint sugar. We put the apples baked in foil for 20-25 minutes at 180 degrees. In the meantime, we are preparing our baskets. All the surface of the puff pastry is lubricated with oil or water, sprinkled with the remaining sugar and cinnamon, and wrapped with "sausage". Cut the "sausage" across into pieces with a thickness of 2-2.5 centimeters. Each piece is rolled into a pancake with a small diameter and put it on the bottom of the inverted glass, so that the "skirt" of the dough turns out. We bake our baskets for 15-20 minutes at 180 degrees. Finished crunchy bases fill the apple flesh separated from the skin and water with honey. An alternative to honey can serve as a hand-made caramel: just mix water and sugar in a 1: 2 ratio and add a little vanilla essence for flavor. This mixture is heated in a saucepan until thickened, and then poured hot desserts ready for impregnation.
Apples baked in puff pastry
Ingredients:
- apple - 1 piece;
- puff pastry - 1 sheet;
- candy candy - 1 piece;
- raisins - 1 teaspoon;
- sugar - 1 tbsp. a spoon;
- cinnamon - ½ tsp;
- egg - 1 pc.
Preparation
The apple is completely cleared from the skin and the core, without incising (!). Peel the apple in a mixture of cinnamon and sugar, and in the heart, instead of seeds, we put caramel and raisins. "Stuffed" apple wrapped with strips of puff pastry and cover with whipped egg yolk. From the remaining dough we cut out pieces in the form of leaves and decorate our apple. Bake in foil for 15 minutes at 200 degrees, and then, taking off the foil, we will bake until a crusty crust. Baked apples in puff pastry served with an ice cream ball. Bon Appetit!