Baked Apple In Pastry
Yield: 4 ServingsIngredients:
4 each Apples, Granny Smith or Pippin 1 each Lemon, zested and cut into wedges 1/2 cup Brown sugar 1/2 cup Butter, softened 1/4 cup Raisins 1/3 tsp. Cinnamon, ground 1/4 cup Walnuts, shelled, medium chopped 1/4 cup Pecans, shelled, medium chopped 1/2 cup Egg wash (2 eggs beaten with 2 oz. water) 4 each Puff pastry dough sheets, 5 x 5" 4 each Raspberries or Strawberries, fresh 1 cup Whipped cream, sweetened 4 each Mint sprigs, fresh For service: Chef Larry's Crème Anglaise / Vanilla Sauce (recipe follows)Method:
Prepare Chef Larry's Crème Anglaise per recipe, reserve. Squeeze lemon wedges into a bowl with enough water to submerge 4 apples. Peel apples, leaving whole and place into bowl of water with lemon. (This will prevent "browning" of the apples.) Cut off a thin slice from the bottom of each apple, forming a flat surface so the apples will stand. Working one at a time, remove core by using a small paring knife or corer; cutting from top around stem. Do not cut through the bottom of apple. Repeat process until all apples are cored returning them to the lemon water when done.In a small mixing bowl, combine brown sugar, butter, cinnamon, pecans, walnuts, lemon zest, and raisins. Blend thoroughly. (It is okay if some clumps of butter remain, as they will melt during baking process.) This mixture forms the filling. Remove apples from lemon water and pat dry with a paper towel. Fill each in the core area that has been removed, packing the filling down. Cut off pastry dough sheet 5x5" squares. Brush a pastry square with egg wash and place a filled apple in the center.Starting at the side, gently pull pastry dough up around the apple. (Be cautious to stretch dough carefully to prevent it from tearing.) Continue this process of "pulling and pleating" the dough until the apple is wrapped. Repeat until all apples are wrapped.Place the apples in pastry dough on a lined baking sheet and brush with egg wash. Bake in a preheated oven at 375 degrees F for 20-25 minutes until golden brown. Let cool for approximately 5 minutes. Present individually by saucing plates with Crème Anglaise garnishing with whipped cream, raspberries or strawberries and mint sprigs. Add a scoop of ice cream for a sensational hot/cold dessert.Chef Larry's Crème Anglaise (Vanilla Sauce)Yield: 2 cupsIngredients:
1 1/2 cup Milk 4 each Egg yolks 1/2 tsp. Sugar, granulated 1/2 tsp. Vanilla 1 oz. Orange flavor (optional) 1/2 cup Cold MilkMethod:
Bring the 1 1/2 cup of milk to a boil. Remove and set aside. Place egg yolks, sugar, vanilla and optional orange flavor in a mixing bowl and whisk until mixture forms "ribbons". Combine hot milk and egg mixture in a saucepan and cook over low heat stirring constantly with a rubber spatula or wooden spoon until sauce thickens. (Test by coating a spoon or spatula with mixture and running finger across it, if the sauce is thick and smooth and does not run together; it is at the proper consistency).Remove from heat and incorporate the cold milk. Strain through a sieve and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until service. Sauce may thicken when refrigerated; if too thick add additional cold milk to achieve desired consistency.
4 each Apples, Granny Smith or Pippin 1 each Lemon, zested and cut into wedges 1/2 cup Brown sugar 1/2 cup Butter, softened 1/4 cup Raisins 1/3 tsp. Cinnamon, ground 1/4 cup Walnuts, shelled, medium chopped 1/4 cup Pecans, shelled, medium chopped 1/2 cup Egg wash (2 eggs beaten with 2 oz. water) 4 each Puff pastry dough sheets, 5 x 5" 4 each Raspberries or Strawberries, fresh 1 cup Whipped cream, sweetened 4 each Mint sprigs, fresh For service: Chef Larry's Crème Anglaise / Vanilla Sauce (recipe follows)Method:
Prepare Chef Larry's Crème Anglaise per recipe, reserve. Squeeze lemon wedges into a bowl with enough water to submerge 4 apples. Peel apples, leaving whole and place into bowl of water with lemon. (This will prevent "browning" of the apples.) Cut off a thin slice from the bottom of each apple, forming a flat surface so the apples will stand. Working one at a time, remove core by using a small paring knife or corer; cutting from top around stem. Do not cut through the bottom of apple. Repeat process until all apples are cored returning them to the lemon water when done.In a small mixing bowl, combine brown sugar, butter, cinnamon, pecans, walnuts, lemon zest, and raisins. Blend thoroughly. (It is okay if some clumps of butter remain, as they will melt during baking process.) This mixture forms the filling. Remove apples from lemon water and pat dry with a paper towel. Fill each in the core area that has been removed, packing the filling down. Cut off pastry dough sheet 5x5" squares. Brush a pastry square with egg wash and place a filled apple in the center.Starting at the side, gently pull pastry dough up around the apple. (Be cautious to stretch dough carefully to prevent it from tearing.) Continue this process of "pulling and pleating" the dough until the apple is wrapped. Repeat until all apples are wrapped.Place the apples in pastry dough on a lined baking sheet and brush with egg wash. Bake in a preheated oven at 375 degrees F for 20-25 minutes until golden brown. Let cool for approximately 5 minutes. Present individually by saucing plates with Crème Anglaise garnishing with whipped cream, raspberries or strawberries and mint sprigs. Add a scoop of ice cream for a sensational hot/cold dessert.Chef Larry's Crème Anglaise (Vanilla Sauce)Yield: 2 cupsIngredients:
1 1/2 cup Milk 4 each Egg yolks 1/2 tsp. Sugar, granulated 1/2 tsp. Vanilla 1 oz. Orange flavor (optional) 1/2 cup Cold MilkMethod:
Bring the 1 1/2 cup of milk to a boil. Remove and set aside. Place egg yolks, sugar, vanilla and optional orange flavor in a mixing bowl and whisk until mixture forms "ribbons". Combine hot milk and egg mixture in a saucepan and cook over low heat stirring constantly with a rubber spatula or wooden spoon until sauce thickens. (Test by coating a spoon or spatula with mixture and running finger across it, if the sauce is thick and smooth and does not run together; it is at the proper consistency).Remove from heat and incorporate the cold milk. Strain through a sieve and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until service. Sauce may thicken when refrigerated; if too thick add additional cold milk to achieve desired consistency.
