Ingredients

The following ingredients have 4 Servings
  • 4 apples
  • 100 milliliters water to cook the apples
  • 200 milliliters water to soak the raisins
  • 50 gr raisins
  • 50 nuts
  • 4 tablespoons prepared custard cream or creme patissiere
  • 2 packets puff pastry
  • 150 gr sugar

Instruction

  • 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.
  • 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
  • Once the apples are baked, pour into the middle/core of each apple 1 tablespoon of the raisin filling we’ve prepared previously
  • 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
  • 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
  • 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
  • After baking the grids, carefully remove the baking paper ball from inside
  • Prepare the caramel, just putting sugar in a nonstick pan over medium heat, and heating it until it becomes liquid and gets dark
  • 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
  • To serve, put an apple (already filled) on a dish and cover with the pastry grid