Apples en Chemise

servings: 0

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  • 6 small to medium apples
  • 2 sheets thawed puff pastry
  • 3 tbsp pecans or walnuts, chopped
  • 3 tbsp raisins
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1 egg, whisked with 1 tbsp water


Preheat oven to 425 degrees. Core the apples. Mix the raisins, nuts, sugar and cinnamon together. Roll the pastry out to 1/8-inch thick. Cut the pastry into 6 circles at least 6 inches in diameter (large enough to wrap apples). Cut leaves out of the pastry scraps. Place an apple in the middle of a pastry circle. Carefully stuff the apple with 1/6 of the nut and raisin mixture. Wrap the apple with the pastry. Brush the top of the pastry with the egg wash to hold the pastry together. Decorate the top of the pastry with the pastry leaves. Place on baking sheet. Repeat with the remaining apples. Refrigerate the apples for at least 20 minutes. Bake the apples for 25 minutes or until golden brown and the apple is tender when pierced with a thin skewer. Serve at once with caramel sauce, whipped cream, ice cream or a combination of all

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