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Ingredients

4 Apples, Granny Smith or Pippin, medium
1 Lemon, zested and cut into wedges
1/2 cup Brown sugar
1/2 cup Butter, softened
1/4 cup Dried cranberries
1/4 cup Raisins
1/3 tsp. Cinnamon, ground
1/3 cup Walnuts, shelled, medium chopped
1 Egg, beaten with 1 oz. water
4 Puff pastry dough sheets, 5 x 5"
1/4 cup Cranberries
2 oz. Chambord liquer
1 cup Whipped cream, sweetened
4 Mint sprigs, fresh
Strawberry Sauce as needed (recipe follows)
Confectioner's sugar as needed

Method
Prepare Strawberry Sauce, 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 prohibit "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; 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 cranberries, brown sugar, butter, cinnamon, 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 5 x 5" 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 25 - 30 minutes until golden brown. Let cool for approximately 5 minutes. Present individually by saucing plates with Strawberry Sauce. Garnish with whipped cream, raspberries and mint sprigs. Dust with Confectioner's sugar. Add a scoop of ice cream for a sensational hot/cold dessert.

Makes: 4 Servings

Chef Larry's Strawberry Sauce
Ingredients

1 cup Ripe strawberries, hulled and sliced
1/2 cup Orange juice
1 T. Sugar
Squeeze of Fresh lemon juice

Method
Place strawberries, orange juice, sugar and lemon in a blender. Puree until smooth. Strain and reserve until use.

Makes 1 cup