Baked Apples in Pastry


Baked Apples in Pastry

Part of Ep. 702 Ep. 702 - The Heirloom Garden Part 2

Yield: (Serves 6)

Credit: Recipe courtesy of Odessa Piper


6 medium baking apples — preferably Cox Orange Pippin
1/2 cup apple cider
1/2 cup hickory nuts — pull out 18 for garnish, chop the rest very fine
2 Tbsp. granulated sugar
6 - 8 phyllo dough leaves, thawed overnight and left at room temperature for 1 hour
8 Tbsp. butter, melted
Whipped cream for garnish


Core apples leaving one end intact; a melon baller works well. Prick apple skins to allow them to bake evenly. Place apples in baking dish. Fill cavities with some of the apple cider and splash the rest into the pan to keep apples moist while baking. Bake covered at 375° for about 40 minutes. The apples should be very soft and look exploded. Remove from oven and let cool. Add chopped nuts to the granulated sugar. While apples are cooling, prepare phyllo dough. Take out two leaves at a time and keep the rest in a plastic bag to keep moist. Working quickly, take one square of dough and place the other square on top of it with the points going catty-corner so you have an eight-pointed star. Place apple in the middle. Sprinkle some of the sugar-nut mixture into the center of the apple. Pour some of the cider from the cooking pan in the center of the apple. Baste fingers with the warm melted butter and draw the pastry up and over the apple. Pinch the pastry together and brush with melted butter. Repeat with the other apples. Back at 325° about 12-15 minutes. Watch so they don't get too browned. Garnish with whole hickory nuts and serve warm with whipped cream.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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