STUFFED APPLES

This recipe calls for square pastry dough sheets. Defrost only the exact number of sheets needed for the recipe. The stuffed apples can be served with ice cream or vanilla sauce.

Makes 8 servings

8 Granny Smith apples (use the smallest ones) 4 Tbsp. walnuts or pecans, ground 6 Tbsp. light raisins 4 tsp. margarine 3 Tbsp. demerara sugar ¼ tsp. cinnamon

Pastry dough:

8 squares of bought pastry dough

Egg wash:

1 egg, beaten

Toppings (optional): Poppy seeds Syrup or powdered sugar

Wash the apples well. Using a special knife, cut out the apple core, while leaving the rest of the apple intact. Using a knife, cut off a tiny strip of skin around the apple. This prevents the skin from cracking during baking.

In a separate bowl, mix the walnuts or pecans with the raisins, margarine, sugar and cinnamon. Put the apples in an ovenproof dish. Stuff the filling into the hollow created in the middle of the apple. Cook in an oven that has been preheated to 180° for 20 minutes, until apples are soft.

Remove from oven. Place them in the freezer for an hour to cool them down, if you so desire. Apples can be prepared the day before.

Defrost the pastry dough squares on the work surface and roll them out a little. Place a cooled cooked apple in the middle of a sheet and then close the pastry around the apple, pressing in all the extra dough on top. Prepare the rest of the apples in the same fashion.

Place the apples on a baking tray covered with baking paper and brush with egg wash. Sprinkle poppy seeds on top and bake in an oven that has been preheated to 190° for 10 minutes. Then lower the temperature to 180° and bake for another 10 minutes until golden brown.

Remove from the oven and brush with syrup or sprinkle with powdered sugar.