Shrunken head apple pastries
Carved baked apples on puff pastry with dulce de leche and pecans, finished with an egg wash and brown sugar.
- Yield: 4 pastries
Ingredients
- 2 Ambrosia or Granny Smith apples
- 1 sheet puff pastry
- 4 heaped tsp dulce de leche
- 2 pecans per pastry, broken
- 2 tbsp lemon juice
- Water and a pinch of salt for soaking
- 1 egg yolk, a splash of egg white and a pinch of salt
- Brown sugar, for sprinkling
- Cinnamon, optional
The kitchen spell
- Peel, halve and core the apples, then carve faces into the halves.
- Soak for 2–3 minutes in water with the lemon juice and salt.
- Bake the apple halves at 180°C for 45 minutes.
- Arrange four spoonfuls of dulce de leche with broken pecans on the pastry and top each with an apple half.
- Cut a pastry border 1–2 inches around each apple, brush with egg wash and fold the edges inward. Brush again and sprinkle with brown sugar.
- Bake at 180°C for about 25 minutes until the pastry is golden.
FIRST BATCH · FIRST DIBS
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