Michel Roux's Baked Apples in Puff Pastry
Served with crème fraiche scented with calvados, Michel Roux's Baked Apples in Puff Pastry are beautifully light and decadent, the perfect sweet-treat. Taken from the show Roux Down the River.
Ingredients
Method
- Preheat the oven to 350F/180C/Gas 4.
- Remove the stones from the prunes then finely chop and place into a bowl. Add the sultanas, ½ tbsp of sugar, orange zest and cinnamon and mix together well.
- Peel and core the apples- you may need to use the corer to make the holes a little bigger- then fill with the stuffing.
- Lightly egg wash the puff pastry strips and wrap one around each apple. Egg wash the pastry again then sprinkle over the remaining sugar. Put a knob of butter on top of each apple then place onto a small baking sheet and cook for 30 minutes.
- Remove from the oven and serve with crème fraiche scented with calvados.
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