Method
Preheat oven to 375 degrees F. Zest lemon and reserve. Cut remaining lemon into quarters and squeeze into a bowl of water (enough to submerge apples) Peel apples, leaving whole and place in lemon water. This will prevent browning. Cut a thin slice from the bottom of each apple, forming a flat surface so the apples will stand. Core each apple from top creating a cavity. Do not cut through bottom of the apple. Return cored apples to lemon water. Combine eggs and water. Whisk to create egg wash, reserve.

In a bowl combine butter, brown sugar, raisins, cinnamon, nuts and 1 tsp. of lemon zest. Mix thoroughly to form filling for apples. Remove apples from water and pat dry with a paper towel. Fill the cavity of each apple, packing filling down. Brush a pastry dough square with egg wash. Place a filled apple in the center of the pastry dough square. Starting at the side, gently pull pastry dough up around the apple and overlap in a "pleating fashion" to encase apple. Be cautious to stretch dough carefully to prevent it from tearing. Repeat until all apples are encased in pastry. Cut leaves from remaining dough. Brush dough leaves with egg wash and place on top of each apple. Brush each wrapped apple with egg wash.

Place apples on a lined baking sheet and bake at 375 degrees F for 15 - 20 minutes or until golden brown. Remove and cool for 5 minutes. Present individually on serving plates with vanilla and raspberry sauces or simply dust with confectioner's sugar.

Makes 4 servings

Chef Larry's Notes
Puff pastry dough sheets are available in the frozen bakery section in most supermarkets.. For a sensational dessert presentation, garnish baked apples in pastry with seasonal berries and a scoop of vanilla bean ice cream.

Learn how to prepare more recipes with Chef Larry on 10News Morning and Midday.