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Fagottini di mele
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Prep Time:
45 minutes
45 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
75 minutes
75 minutes
Delicious Italian-inspired stuffed baked apples.
Ingredients:
- 100g quince paste, finely chopped
- 45g (1/4 cup) sultanas
- 20.00 ml Wynns Boronia all’Uovo fortified wine or marsala
- 0.63 gm ground cinnamon
- 8 sheets frozen butter puff pastry, partially thawed
- 8 small Granny Smith apples, peeled, cored
- 1 egg, lightly whisked
- Good-quality custard, to serve
Instructions:
- Preheat your oven to 220C and line 2 large baking trays with baking paper. In a small bowl, mix together the quince paste, sultanas, wine, and cinnamon.
- Cut an 18cm square from 1 pastry sheet. Set an apple in the middle. Fill with 2 teaspoons quince mixture. Brush the edges with egg. Wrap the pastry around the apple, pinching to seal. Trim excess and create 2 leaves and a rosette. Place on a tray. Brush with egg, top with leaves and rosette, then chill. Repeat with remaining ingredients.
- Bake the apples on trays, swapping halfway, until the pastry is golden and the apples are cooked through, about 25-30 minutes. Serve with custard.