Apples in Puff Pastry Delight (Print Version)
# Ingredients:
→ Puff Pastry and Apples
01 -
1 sheet puff pastry (approximately 270g, preferably all-butter)
02 -
6 small baking apples (firm and sour variety preferred)
→ Filling
03 -
6 heaped teaspoons chocolate hazelnut spread or chopped milk chocolate/choc chips
04 -
1/4 cup chopped walnuts
05 -
1/2 teaspoon cinnamon
→ Toppings and Finishing Touches
06 -
1 egg
07 -
1 tablespoon milk or water
08 -
Powdered sugar (for dusting)
09 -
Whipped cream (for serving)
# Instructions:
01 -
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
02 -
Cut the puff pastry sheet into 6 squares (12x12 cm each). Optionally, cut a small strip from the sheet to create decorative ‘leaves.’ Chill the pastry until ready to assemble.
03 -
Peel the apples. Using a small paring knife and a teaspoon, core the apples but keep the bottom intact to hold the filling.
04 -
Stuff the apple centers with chopped walnuts and chocolate hazelnut spread. Sprinkle extra walnuts on top until the centers are full.
05 -
Place each apple on a puff pastry square, sprinkle with cinnamon, and wrap the pastry around the apple. Pinch the edges at the top to seal. Leave small holes if necessary. Place the wrapped apples on the prepared baking sheet.
06 -
Optionally, use the reserved puff pastry strip to cut out small decorative leaves and attach them to the apples. Beat the egg with 1 tablespoon of milk or water and brush the pastries with the egg wash.
07 -
Bake for 45 minutes or until the pastry is golden brown.
08 -
Let the pastries stand for 5 minutes to cool slightly. Dust with powdered sugar and serve with whipped cream. Enjoy!
# Notes:
01 -
Ensure the puff pastry remains cold while preparing the apples to prevent stickiness and difficulty in handling.