Stuffed Apples
This stuffed apple recipe isn’t overly sweet, so it makes a nice breakfast or brunch. It can also be a great dessert with a little ice cream or maple syrup.
Dough
- 2¼ cups all-purpose flour
- 1 pinch salt
- ½ tsp nutmeg, grated
- ¾ cup cold butter, cut into pieces
- 4 Tbsp cold water
- 1 egg, beaten (to glaze the dough)
Apple Stuffing
- 6 dried apricots
- 6 pitted prunes
- 2 Tbsp raisins
- ½ tsp cassia buds, ground
- 6 apples
- Juice of ½ lemon
Method
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1
Sift flour with salt and nutmeg.
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2
Transfer to a food processor and add butter. Pulse until grainy and some pea-sized pieces of butter remain.
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3
Place the mixture in a bowl and add water gradually while stirring with your hands.
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4
Shape the dough into a ball, wrap it in plastic and let rest at least 1 hour.
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5
Cut apricots and prunes into strips. Place in a bowl and add raisins and ground cassia buds. Stir and set aside.
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6
Peel and core apples. Place in a bowl with water and lemon juice.
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7
Remove dough from fridge and bring to room temperature for 30 minutes, if needed.
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8
Preheat oven to 375°F.
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9
Divide dough into 6 equal pieces. Lay each piece on a floured surface.
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10
Place an apple on each piece of dough, then stuff it with the dried fruit blend.
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11
Wrap each apple with the dough and tightly seal on the bottom.
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12
Brush each apple with a little beaten egg and place them on a baking tray.
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13
Bake each apple at 375°F for 10 minutes. Reduce heat to 350°F and continue cooking for 25-30 minutes until golden brown on top.
