Tender baked apples with raisins, nuts and honey in the batter

Tender baked apples with raisins

Portions: 6 persons | Preparation: 70 minutes

Tender apples filled with raisins and nuts and hidden under a golden-brown pastry coating. Brown sugar caramelizes during baking, making them even more flavorful and sweet.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Tender baked apples with raisins
Tender baked apples with raisins

Portions: 6 persons | Preparation: 70 minutes

Tender apples filled with raisins and nuts and hidden under a golden-brown pastry coating. Brown sugar caramelizes during baking, making them even more flavorful and sweet.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn, Winter | Region: Europe | Preparation: Bake | Menu: Desserts | Cuisine: German recipes

Ingredients

  • 250 g flour, + for sprinkling
  • 1 tsp salt
  • 150 g butter, + 2 tbsp for greasing
  • 320 ml water, for the simple syrup
  • 4-5 tbsp water, for the dough
  • 6 apples
  • 1 handful of raisins
  • 1 handful of nuts
  • 500g brown sugar
  • 50g honey, for serving

Instructions

  1. Mix the flour and salt in a mixing bowl.
  2. Add ice-cold butter cubes and blend in a food processor into crumbs.
  3. Pour in 4-5 tablespoons of water.
  4. Use a fork to stir the batter. As the dough thickens, form it into a ball.
  5. Roll out the dough on a floured work surface.
  6. Divide into six equal squares.
  7. Make sure the squares of dough are large enough to wrap the fruit in them.
  8. Die Leave the apples whole and core them with an apple corer.
  9. Stuff the apples with a mixture of raisins and chopped nuts.
  10. Place each apple on a piece of dough.
  11. Pull up opposite corners of the dough and connect and press together.
  12. Place the apples in the batter in a greased casserole dish.
  13. Put the sugar and 320 ml water in a saucepan.
  14. Bring to the boil, stirring constantly, until the sugar dissolves.
  15. Pour the syrup carefully over the apples.
  16. The Bake the baked apples at 220 °C for about 40 minutes.
  17. During this time, pour the caramel out of the mold 2-3 times over the apples.
  18. The batter should be golden brown and the apples soft.
  19. To check, you can use a Fork into the baked apples prick.

Serve warm or chilled with honey.

Utensils

  • food processor
  • bowl
  • rolling pin
  • knife
  • casserole
  • apple corer
  • pot
  • mixing spoon