Kasteel franssen's stuffed baked apple in a pastry crust
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | Flour |
| 1½ | cup | Soft butter |
| 2 | Eggs | |
| 3 | tablespoons | Milk |
| 2 | tablespoons | Superfine sugar |
| 1 | teaspoon | Salt |
| 1 | cup | Raisins |
| 1 | cup | Brandy |
| 1 | cup | Sugar |
| 6 | Red delicious apples | |
| 1 | Egg yolk | |
| 2 | tablespoons | Milk |
| 1 | hour. | |
Directions
FILLING
Preheat oven to 400 degrees.
Pastry: In a food processor mix flour, sugar and salt. Add butter, process to a sandy mixture. Add eggs and milk to make a smooth ball. Chill at least Filling: Combine brandy, sugar and raisins and soak (the longer the better). Core and peel the apples and bake for approximately 15 minutes, until the apple is barely cooked. Remove apples and cool. Where the core was removed, stuff the apples with the brandy-soaked raisins.
Reduce oven heat to 375 degrees.
Roll out pastry ⅜ inch thick and cut into 6 x 6 inch squares. Place apples in the middle of each square. Brush the edge of each square with a little water. Fold the points of each square to the top of the apple pinching together each seam, totally enclosing the apple. Beat egg yolk and milk together. Glaze the apple with egg yolk mixture. Bake 25 to 30 minutes.
Serve warm with a scoop of vanilla ice cream.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Kasteel Franssen, Oak Harbor, Wash.