Baked Apple in Puff Pastry with Amaretti and Jam

Method6 steps · about 1 hr

1. 1

   Step 1: Peel both apples (2) and cut each horizontally into two halves. Remove all core and seeds from each half, leaving a small hollow for the filling. Keep the four prepared apple halves ready.

   Uses 2 apples

2. 2

   Step 2: Cut the chilled 26 × 32 cm puff-pastry sheet into four equal rectangles. Roll each lightly into a square, using a little of the optional flour only if needed to prevent sticking. Work with one square at a time and refrigerate the others to keep the pastry cold.

   Uses About 275 g chilled ready-rolled puff pastry, one 26 × 32 cm sheet · A little flour for the surface or rolling pin only if needed

3. 3

   Step 3: Fill the hollow of each apple half with one quarter of the apricot jam (100 g) and one crumbled amaretto cookie. Place each filled half cut-side down in the centre of a pastry square, keeping its filling enclosed underneath. Sprinkle the rounded apple surface with a little cinnamon.

   Uses All prepared apple halves · All prepared pastry squares · 100 g apricot jam (- 5 tablespoons) · 4 amaretti cookies, one for each apple half · A little ground cinnamon

4. 4

   Step 4: Bring each pastry square’s corners over its apple, working clockwise and pressing the pastry together so the apple and filling are fully enclosed.

   Uses All four filled apple-and-pastry assemblies

5. 5

   Step 5: Heat a conventional oven to 180°C / 350°F. Line a baking tray with baking paper and space the four bundles apart. Bake for about fifty minutes, until the pastry is golden and cooked through and the apples are tender.

   Bake apple bundles until golden and tender · 50 minUses All four assembled bundles

6. 6

   Step 6: Let the baked bundles cool slightly so the filling is comfortable to eat. Dust with powdered sugar and serve warm, one bundle per portion.

   Uses All four baked bundles · Powdered sugar for dusting, as desired