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This decadent apple dessert transforms ordinary fruit into something extraordinary. Each tender apple is filled with rich chocolate hazelnut spread and crunchy walnuts, then wrapped in buttery puff pastry and baked until golden. The contrast between the flaky pastry, soft apple, and gooey chocolate center creates a dessert that feels fancy but is surprisingly achievable.
I first made these when hosting a small dinner party and was amazed at how something so simple could generate such enthusiasm. My guests actually applauded when I brought them to the table, and now this has become my signature dessert whenever I want to make someone feel special.
Ingredients
- Puff pastry sheet: preferably all butter for the richest flavor and best puff
- Small apples: choose firm varieties that hold their shape when baked
- Chocolate hazelnut spread: creates the decadent molten center
- Chopped walnuts: add essential texture and nutty depth
- Cinnamon: provides warm spice that complements both apples and chocolate
- Egg wash: ensures a beautifully golden glossy finish
- Powdered sugar: for a professional looking finishing touch
- Whipped cream: for serving adds a light creamy counterpoint
Step-by-Step Instructions
- Prepare the oven:
- Heat your oven to 375°F and line a baking sheet with parchment paper. This temperature is ideal for creating that perfect golden puff while ensuring the apples cook through properly.
- Prepare the pastry:
- Cut your cold puff pastry sheet into six equal squares approximately 5x5 inches each. Keep the cut squares refrigerated while preparing the apples as warm pastry becomes sticky and difficult to handle. If desired, set aside a small strip for decorative leaves.
- Prepare the apples:
- Peel each apple completely, then carefully core them from the top down leaving about ¼ inch intact at the bottom. This creates a perfect cavity for filling while preventing leakage. Work methodically with a small paring knife and teaspoon to hollow each apple.
- Fill the apples:
- Place each hollowed apple on a work surface and fill first with a layer of chopped walnuts, then add a generous spoonful of chocolate hazelnut spread. Top with more walnuts, pressing gently to compact the filling without splitting the apple.
- Wrap the apples:
- Place a filled apple in the center of each pastry square and sprinkle with cinnamon. Bring the corners of the pastry up and over the apple, pinching firmly at the top to seal. Small gaps along the sides are fine but the top seal is crucial.
- Add final touches:
- If using decorative elements, cut small leaf shapes from reserved pastry and arrange on top. Brush the entire pastry surface with egg wash for color and shine, ensuring you cover all exposed pastry.
- Bake to perfection:
- Bake for 45 minutes until the pastry has puffed dramatically and turned a rich golden brown. The apples inside should be tender when pierced with a knife.
- Serve with flair:
- Allow to cool for 5 minutes then dust generously with powdered sugar. Serve each apple warm with a dollop of freshly whipped cream for the perfect contrast.
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I consider the chocolate hazelnut spread the secret weapon in this recipe. While store bought works beautifully, I sometimes make my own with toasted hazelnuts, high quality chocolate, and a touch of vanilla. The first time I served these to my grandmother, she declared them better than the pastries from her favorite European bakery, which remains my proudest cooking moment.
Storage Tips
These apple pastries are best enjoyed fresh from the oven when the pastry is at its crispest and the filling warm and gooey. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven for about 10 minutes to recrisp the pastry before serving. The microwave will work in a pinch but the pastry will lose its delightful crispness.
Seasonal Variations
This versatile recipe changes beautifully with the seasons. In fall, try adding a tablespoon of caramel sauce to the filling or switch the walnuts for pecans. During winter holidays, incorporate dried cranberries and orange zest into the filling for festive color and flavor. Spring versions work wonderfully with a touch of lemon zest in the filling and summer variations can include a few fresh berries tucked into the chocolate center before baking.
Serving Suggestions
While these pastry-wrapped apples are glorious on their own, consider enhancing the presentation for special occasions. Serve on warmed plates with a drizzle of caramel sauce or raspberry coulis, creating an elegant design. For an adult dinner party, add a small pour of amaretto or spiced rum to the side of each plate. During holiday gatherings, place each apple pastry on a pool of vanilla custard sauce, garnished with mint leaves for a stunning red and green display.
The History Behind The Dish
This classic preparation draws inspiration from the traditional French dessert Pommes en Chemise or "apples in a shirt." The technique of wrapping whole fruit in pastry dates back centuries and appears in various forms throughout European cuisine. Similar desserts exist in Austrian, German, and English cookbooks, demonstrating how the simple combination of fruit, pastry, and sweet filling transcends culinary borders. This modern version with chocolate and nuts represents the perfect marriage of tradition and contemporary taste preferences.
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Frequently Asked Questions
- → Can I use other types of chocolate for the filling?
Yes, feel free to use dark chocolate, white chocolate, or even chocolate chips as substitutes for the chocolate hazelnut spread based on your preference.
- → What types of apples work best for this dessert?
Firm and sour baking apples, such as Granny Smith, work best as they hold their shape while baking and balance the sweetness of the filling.
- → Do I have to use puff pastry with butter?
All-butter puff pastry provides the best flavor, but you can use regular puff pastry if preferred. Just make sure it’s cold before working with it.
- → How do I keep the puff pastry from splitting open?
Ensure you pinch the edges well at the top of the pastry to seal it properly. A few holes on the sides are fine and won’t affect the result.
- → Can I prepare this dessert in advance?
It’s best to bake the apples shortly before serving for optimal flakiness, but you can prepare the apples and puff pastry parcels in advance and refrigerate until ready to bake.
- → What’s the best way to serve these baked apples?
Serve them warm, dusted with powdered sugar and accompanied by whipped cream or vanilla ice cream for a truly indulgent treat.