Imprisoned apples
Preparation time: 30 minCooking time: 30 min
Total: 1 hora
Yield: 4
Ingredients:
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.
