Baked Apples

The Foodies' KitchenFebruary 23, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

There are 3 main ingredients needed to make this dessert: storebought puff pastry, Washington Granny Smith Apples, and caramel candy. The rest is a mixture of cornstarch and spices that include cardamom, nutmeg, and cinnamon.

Roll out the pastry to form 4 rectangles and core the apples. Place the apple rolled in the spice mixture in the center of the rectangle, fill with caramel candy and form a tight package. You can see the procedure in our reel.

The next step is important, don’t be tempted to skip it. When the packages are formed, place them in the freezer. This will harden the puff pastry and will prevent it from getting soggy and sliding off the apples when baking.

You can sprinkle icing sugar on top or extra caramel for serving. We recommend you serve them warm.

Helga & Kitty

Baked Apples

Yields 4 servings

Ingredients:
4 large Granny Smith Washington Apples, peeled and cored
2 sheets of puff pastry, thawed
¼ cup granulated sugar
2 tablespoons cornstarch
½ teaspoon cinnamon
¼ teaspoons ground nutmeg
¼ teaspoon ground allspice
1 pinch of ground ginger
1 pinch ground cardamom
¼ teaspoon salt
12 caramel candies
2 eggs
¼ cup brown sugar
Caramel Sauce, for serving

Instructions:

Preheat the oven to 400ºF. Mix the granulated sugar, cornstarch, spices, and salt in a shallow dish.
Cut both pieces of puff pastry in half so you have 4 rectangles. Use a rolling pin to gently roll out. Lay them on a large baking sheet lined with parchment paper.
Roll 4 peeled and cored apples in the sugar mixture and set one in the middle of each piece of puff pastry. Unwrap the caramels and stick 3 caramel squares down in the center of each apple.
To wrap each apple, pull the short sides of the puff pastry halfway up the side of the apple and hold them there with one hand. Lift the longer sides up to the top and pinch the seams together on each side (over the short edges) to completely cover the apple. Pinch the excess puff pastry together at the top to seal, then arrange the flaps in a pretty way.
Whisk 2 eggs with 2 tablespoons of water and brush the egg wash over each apple. Sprinkle the tops with brown sugar.
Place the baking sheet with the wrapped apples in the freezer for 15-20 minutes to harden the puff pastry. This will ensure your puff pastry bakes in place and does not sag to the bottom.
Once the puff pastry is hard, place the baking sheet in the oven and bake for 25 minutes, until puffy and golden. Cool for 10 minutes before serving. To serve, drizzle the tops with extra caramel sauce.

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