This was a recipe I found 10+ years ago. I was either living in Huntsville, Alabama or Knoxville, Tennessee at the time. I had never tried it, though it sat in my recipe box all that time and I came across it from time to time when I was searching for other recipes and I would look at it fondly. When I decided to do the Saint Patrick’s Day feast I decided it was time to pull it out of the box! I don’t remember were it originated, but the end product was delicious, tweaks and all! It’s very reminiscent of an American apple dumpling in ways, but different too, and most importantly, oh so delicious!
What You’ll Need:
1 package of puff pastry, thawed
4 Golden Delicious apples (or apples of your choice)
Natural brown sugar
1 egg, beaten
Organic cane sugar for dusting
Preheat oven to 400 F.
Take both puff pastry sheets and cut them in half across the middle giving you 4 pieces of puff pastry.
Core apples and place an apple in the middle of each piece of puff pastry. Push puff pastry up around the edges of the apple about halfway up each apple.
Place about 2 teaspoons of brown sugar in the bottom of each apple core hole. Top with raisins leaving about a cm opening at the top of the core hole.
Top with more brown sugar and pack tight. (It’s probably about 1 tablespoon total for each apple bottom and top. It isn’t much in the grand scheme of things. The apple does most of the sweetening.)
Brush the outside of the puff pastry with an egg wash and dust with sugar. The pastry will slide down as it bakes, so don’t be alarmed.
Bake for 45 minutes to 1 hour until apple is soft and pastry is golden brown.
Serve plain or with whipped cream.
Note: If you wanted to use 2 packages of puff pastry, you could completely cover each apple in a bundle. It would take roughly one sheet to entirely enclose an apple and it would be good that way too!