Yield: 4 servings
|3 ounces||Grated semi-sweet chocolate|
|2 tablespoons||Melted unsalted butter|
|5 \N||Amaretti cookies; crumbled|
|3 tablespoons||Amaretto di Saronna|
|4 \N||Baking apples|
|½ cup||Apricot jam; heated|
|1 pounds||Frozen puff pastry; thawed|
|\N \N||Flour; for dusting board|
|1 \N||Egg; beaten lightly|
Start by preheating the oven to 450 degrees. In a mixing bowl place the chocolate, melted butter, amaretti cookies and the amaretto. Mix well. Peel the apples and core them with an apple corer. Stuff the middle of the apple with the chocolate mixture. Brush them with the apricot jam. Roll out the puff pastry ⅛-inch thick on a lightly floured surface. Cut out four circles, large enough to cover the apples. Use the trimmings to cut out small leaves to decorate the pastries. Wrap each apple in a circle, sealing the base well. Brush the apple with the beaten egg, and garnish with the pastry leaves. Place on a baking sheet, 3-inches apart. Bake for 25 minutes or until golden brown. Serve warm, with or without ice cream. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio, "Little Italy" From the TV FOOD NETWORK - (Show # CL-9115 broadcast 04-24-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: David Ruggerio
Converted by MM_Buster v2.0l.