Baked apples filled with custard and nuts

{Imprisoned apples}

Preparation time: 30 min
Cooking time: 30 min
Total: 1 hora 
Yield: 4

4 apples
2 sheets of pie dough
4 tablespoons custard
walnuts, raisings, chopped almonds

To caramelise:
150 gr sugar

For the custard:
250 ml milk (1 cup)
250 ml heavy cream (1 cup)
150 gr sugar (3/4 cup)
3 egg yolks
1 vanilla pod
30 gr cornstarch (two tablespoons)

Step 1

Bake the apples. To do this wash them carefully, core them, put in a dish suitable for oven, with half a glass of water, and cook at 180Cº for 25 minutes.

Step 2
Prepare the filling. Hydrate the raisins in some water for an hour. Then drain them. Prepare your favorite custard or creme pattisiere recipe, and take 4 tablespoons. Mix custard with raisins and nuts.

Step 3
Once the apples are baked, pour into the middle/core of each apple 1 tablespoon of the raisin filling we’ve prepared previously.

Step 4
Prepare the pastry prison. Use a grid cutter or sharp knife to create a grid or pattern on the pastry sheets. Take some parchment paper and wad a bunch of it up into a large ball, about the size of your apple.

Step 5
Cut the pastry into 4 pieces, and then wrap each piece around the paper balls. See step-by-step images on the related blog link. Place on a baking sheet.

Step 6
Bake the pastry for 15 minutes at 200 º C. If dough is too thin to use the cutter and gives you problems, you can knead it and stretch the width you wish.

Step 7
After baking the grids, carefully remove the baking paper ball from inside.

Step 8
Prepare the caramel, just putting sugar in a nonstick pan over medium heat, and heating it until it becomes liquid and gets dark.
Step 9
Once the pastry grids are baked, use a pastry brush to spread hot caramel over them, being careful not to get burned. Let the caramelised grids dry.

Step 10
To serve, put an apple (already filled) on a dish and cover with the pastry grid.

Autora : Sandeea Cocina

14 Comments a “Baked apples filled with custard and nuts”

  1. 5 July 2012, 1:26 pm - Alanna

    You are simply amazing. I am in awe!!!
    Where do you get those fabulous spoons with the flowers on them?????

  2. 5 July 2012, 1:38 pm - SandeeA

    The spoons are from the firm Sabre, in Spain you can buy them online here I believe they are going to start selling to other countries as well… Thank you :)

  3. 15 August 2012, 6:59 am - Raeesa Simjee

    Please add me to your mailing list

  4. 15 August 2012, 11:40 am - lihi

    wow I loved the idea!

  5. 16 December 2012, 10:03 pm - Denise@BeBetsy

    How beautiful and clever! Have never seen anything like this. Inspiring!

    We found you on Pinterest by the way and so happy we did! Best wishes – Sharon and Denise

  6. 8 January 2013, 4:07 am - Matt

    Simply incredible! Thanks for posting! The lattice sphere is indeed inspiring.

  7. 8 January 2013, 4:18 am - Matt

    As I don’t have the lattice wheel, I think I will use a tiny, steel, star-shaped cutter by hand. Then I might put a nice chocolate fondant in the center. Or maybe a nice fruit tartlet. Mmmm, I love dessert 😉

  8. 8 January 2013, 12:21 pm - Nancy

    Please send me recipes! Love the ideas!

  9. 9 January 2013, 4:50 am - Sarah

    What a beautiful recipe!

    I’m just wondering what kind of apples would be best suited for this recipe?

  10. 7 March 2013, 11:04 am - Cristina

    Porfi, receta en castellano. Me ha encantado

  11. 7 March 2013, 10:55 pm - Cindy

    Que belleza!!!

  12. 21 April 2013, 9:50 pm - Mrs. Valenzuela

    Beautiful and classy. Ive been waiting to see somethig like this for a very long time, Im happy I found your page.

  13. 14 November 2013, 5:35 pm - Nancy Snyder

    love your site. your photographs are perfection.

  14. 16 April 2016, 6:35 pm - Manisha

    The recipe looks absolutely amazing! I haven’t understood how to make the lattice or grid. The recipe talks about step-by-step dioramas at the blog link but I cant find that. How do you ensure that the pastry bakes in that shape? Do you have moulds?

    Can you please send me the link on my email?

    Cant wait to try the recipe!

    Many thanks

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