Baked apples in shortcrust pastry

Baked apples in shortcrust pastry

By
From
Lagom
Serves
4
Photographer
Yuki Sugiura

Known as drottningäpplen (Queen’s apples), this is an easy autumn twist on baked apples. Use your favourite sweet eating apple and you can, of course, use a shop-bought shortcrust pastry for ease.

Ingredients

Quantity Ingredient
150g plain flour
75g golden caster sugar, plus 2 tablespoons
120g butter, cold and cubed, plus 1 tablespoon, softened
1 egg, separated
50g ground almonds
1 teaspoon ground cinnamon
4 eating apples, cored
ice cream or creme fraiche, to serve

Method

  1. Blitz the flour, the 75g sugar and the 120g butter together in a food processor until you have a crumb-like texture. Add the egg yolk and 1 tablespoon cold water and pulse, scraping down the sides, until the dough starts to clump together. Tip onto a work surface and use your hands to bring the dough together, then wrap in clingfilm and chill for at least 20 minutes.
  2. Meanwhile, preheat the oven to 200°C. Mix the ground almonds, the 2 tablespoons of sugar, 1 tablespoon of softened butter and the cinnamon together in a small bowl. Use the mixture to fill the apple core cavities.
  3. Roll out the pastry dough on a lightly floured surface until it is 1cm thick. Divide into 5 square sheets and use 4 to wrap each apple by folding up the corners to meet at the top, trimming off any excess. Squeeze together gently with your hands. Cut the remaining square of pastry into 8 strips. Brush the pastry apples with beaten egg white then use 2 strips of pastry to lay a cross over the top of each apple. Brush over with a little more egg white and transfer to a baking sheet. Bake for 30 minutes until golden. Serve with ice cream or a dollop of crème fraîche.
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