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7 baked apple recipes - every apple a poem!

The baked apple should remind of the mercy of the old Nicholas.
Photo: RFF

Christmas desserts

Children, come and guess what's roasting in the oven! Listen, how it bangs and hisses, soon it will be served - the baked apple. He looks very shriveled, as he lies there - amidst caramelized almonds and the finest vanilla. The baked apple - the Cinderella among the winter desserts.

It smells of cardamom and anise, of almonds, hazelnuts and hazelnuts - a distinctive fragrance. Classically, the baked apple is roasted over the open fire, refined with cinnamon and sugar and spooned. Today we fill it with an aromatic plum compote and a delicious cinnamon rice pudding. Every Christmas elf has his own darling. And we have seven delicious baked apple recipes for you!

The baked apple tastes best with sour apple varieties such as Boskop and Cox Orange. Fill, bake, enjoy - when it storms outside and snow, we love it especially - the tip, the apple, the top, the cap, the yellow-red apple (Volksgut)

Ingredients (4 people)

1 packet of vanilla-flavored custard powder (for cooking), 2 tbsp sugar, 400 ml milk, 1 egg yolk, 50 g hazelnut brittle, 4 apples, 75 g redcurrant jelly

preparation

1. Pudding powder, 2 tbsp sugar and 50 ml milk until smooth. Bring 350 ml of milk to the boil, remove from the heat and stir in the mixed powder. Bring pudding to the boil, pour into a bowl and let cool lukewarm with occasional stirring. Stir in the egg yolks. Fold in 30 g of brittle.

2. Wash apples and rub dry. Cut off a lid from the apples. Hollow out apples with a ball cutter so that there is still an approx. 5 mm thick edge.

3. Pour brittle pudding into the apples, place in an oven-proof dish and bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 30-40 minutes. Put the apple lid into the mold halfway through the cooking time. Arrange baked apples on plates. Sprinkle with remaining brittle and serve warm with currant jelly.

Baked apple with speculaas and soft apricots

Ingredients (4 people)

4 apples, 75 g soft apricots, approx. 2 tbsp lemon juice, 125 g spice purée, 3-4 tbsp apricot jam, 100 g bittersweet chocolate, 1 freezer bag

preparation

1. Wash apples and rub dry. Roughly chop the apricots. Cut off a lid from the apples. Hollow out apples with a ball cutter, so that only a narrow margin stops. Drizzle apples with lemon juice.

2. Place cookies in a freezer bag and crumble with the roll of cake. Mix biscuits, apricots and jam and fill in the apples.

3. Place the apples in an ovenproof dish and bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 30-40 minutes. Put the apple lid on the apples halfway through the cooking time. Arrange baked apples on plates.

4. Melt couverture over the warm water bath, allow to cool slightly. Cover the apples with the couverture and serve immediately.

Baked apple with meringue bonnet and plum compote

Ingredients (4 people)

2 small pomegranates, 1 glass (720 ml) plums, 1-2 tsp cornstarch, cinnamon, 4 apples, 2 egg whites, 100 g sugar, powdered sugar for dusting

preparation

1. Halve one pomegranate, squeeze out the juice (about 90 ml) and add 250 ml to the plum juice from the glass. Halve the second pomegranate, remove the seeds. Put prunes with juice in a saucepan and bring to a boil. Mix starch and a little water. Bind prunes with it. Season the compote with cinnamon. Stir in pomegranate seeds.

2. Wash the apples, rub them dry, cut in half and remove them generously with a ball cutter. Put 2-3 tablespoons of compote into each half of the apple.

3. Place the apples in an ovenproof dish and bake in a preheated oven (oven: 200 ° C / convection oven: 175 ° C / gas: stage 3) for 30-35 minutes.

4. Beat the egg whites with the whisk of the mixer until stiff, while trickling in the sugar. Beat until the sugar has dissolved. After 20-25 minutes spread the egg whites over the halves of the apple and bake until the meringues are lightly browned.

5. Arrange baked apples on plates and serve warm. Dust with powdered sugar. Submit remaining compote.

Baked apple with cranberry cheesecake filling

Ingredients (4 people)

200 g of skimmed quark, approx. 2 tablespoons of lemon juice, grated dish of 1/2 untreated lemon, 3 tablespoons of honey, 2 egg yolks, 2 tablespoons of vanilla-flavored powdered powder (for cooking), 75 grams of dried cranberries, 4 apples, powdered sugar for dusting

preparation

1. Stir quark, lemon juice, lemon zest, honey, egg yolks and custard powder until smooth using the whisk of the mixer. Fold in 50 g cranberries.

2. Wash apples and rub dry. Cut off a lid from the apples. Hollow out apples with a ball cutter, so that only a narrow margin stops. Fill quark cream into the apples. Sprinkle on remaining cranberries.

3. Place the apples in an ovenproof dish and bake in a preheated oven (oven: 200 ° C / convection oven: 175 ° C / gas: stage 3) for 30-35 minutes. Put the apple lid into the mold halfway through the cooking time. Arrange baked apples on plates. Dust with powdered sugar and serve warm.

Baked apple with cinnamon rice pudding

Ingredients (4 people)

4 apples, 50 g pistachio nuts, 2-3 tablespoons lemon juice, 2 cups of rice pudding nature (about 200 g each), 1/2 teaspoon cinnamon powder

preparation

1. Wash apples and rub dry. Roughly chop pistachios. Cut off a lid from the apples. Hollow out apples with a ball cutter, so that only a narrow margin stops. Drizzle apples with lemon juice.

2. Mix rice pudding, half cinnamon and pistachios into the apples.

3. Place the apples in an ovenproof dish and bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 30-40 minutes. Put the apple lid into the mold halfway through the cooking time. Arrange baked apples on plates. Sprinkle with remaining pistachios, dust with cinnamon and serve warm.

Baked apple with rum raisins and marzipan

Ingredients (4 people)

65 g almond paste, 75 g marzipan raw material, 1 egg white, 30 g rum raisins, 4 apples, 1 shish kebab, aluminum foil

preparation

1. For the filling chop about 25 g of almonds and roast in a pan without fat. Remove and allow to cool.

2. Mix the marzipan, egg white, roasted almonds and rum raisins with the whisk of the hand mixer. Wash apples, rub dry and cut off a lid. Cut out the core casings with a ball cutter. Distribute marzipan nut filling in it. Pierce apples around with a skewer. Carefully put in about 40 g almond sticks.

3. Place the apples in an ovenproof baking dish and bake in a preheated oven (oven: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 40 minutes. Cover the marzipan filling halfway through the baking time with the lid and cover with aluminum foil.

Baked apple with puff pastry cover and red porridge

Ingredients (4 people)

500 ml of milk, 1 packet of vanilla-flavored sauce powder (for cooking), 2 tablespoons of sugar, 4 apples, 2-3 tablespoons of lemon juice, 1 cup of red grits, 4 slices (à 45 g) of puff pastry)

preparation

1. Boil 450 ml of milk. Stir the sauce powder, sugar and 50 ml of milk until smooth. Stir into the boiling milk, bring to the boil and simmer for 1 minute while stirring. Remove from the stove. Allow to cool with repeated stirring.

2. Wash apples and rub dry. Cut off a lid from the apples. Hollow out apples with a ball cutter, so that only a narrow margin stops. Drizzle apples with lemon juice.

3. Fill each approx. 5 tbsp red grits into each apple. Place the apples in an ovenproof dish and bake in a preheated oven (oven: 200 ° C / convection oven: 175 ° C / gas: stage 3) for approx. 35 minutes.

4. Place puff pastry slices side by side on a floured work surface and allow to thaw for 10-15 minutes, then roll out 4 grates with a pastry grid roller. Place 1 puff pastry slice over 1 apple lid and cut off slightly overlapping at the edges. Put the apple lid into the mold halfway through the cooking time.

5. Arrange baked apples and custard on plates and serve warm. Add remaining red fruit jelly.

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