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