Apple Blossoms Whole cored apples are stuffed with cinnamon sugar and wrapped in pastry before being baked to golden perfection.
I confess that after I took these pics, I shared one of these apple blossoms with the kids. We drizzled the whole thing in caramel sauce and sprinkled a few toasted walnuts on top, which was even more delicious. I generally serve this with a good vanilla bean ice cream but the caramel walnut version was absolutely awesome!
- 2 ¼ cups flour
- 1 tbsp brown sugar
- ½ tsp salt
- 1 cup shortening or butter Very cold and cut in cubes
- 6 tbsp ice water
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Pulse the cold butter or shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together. Separate the dough into 4 balls and roll out into 4 thin circles. Place in the fridge to chill well.
Peel and core 4 large apples and stuff them with with the sugar and spice mixture and top each apple with 1 tsp butter.
Work with cold pastry here. Place each apple in the center of a pastry round and bring the edges of the pastry up over the apple to completely enclose it.
Cut out a leaf or other shape from dough trimmings for decoration if you like for the top of the pastry and brush the whole pastry with an egg wash and sprinkle with sugar.
Bake at 375 degrees F for about 40 minutes or until golden brown.
Serve with ice cream or caramel sauce and toasted walnuts.