|70 g hazelnuts, ground|
|2 tbsp sugar|
|4 tbsp cream|
|1 tbsp sultanas|
|For the filling, zest and juice the lemon. Mix the lemon zest and juice with all the other ingredients. Spoon the mixture into a piping bag.|
|6 apples, sweet-sour|
|35 g breadcrumbs|
|35 g hazelnuts, ground|
|1 puff pastry, rectangular, approx. 24 × 42 cm|
|Peel and core the apples. Stuff the apples with the filling. Mix the breadcrumbs and ground hazelnuts together.|
|Cut the sheet of puff pastry into six squares (approx. 15 × 15 cm). Spread a dollop of the breadcrumb and nut mixture in the centre of each puff pastry square and place an apple on top. Pull the corners of the puff pastry square diagonally over the apple, then press the corners together firmly. Place the puff pastry wrapped apples on a lined baking tray. Put the tray into the cold cooking space. Bake.|
|Professional baking puff pastry 220°C for 23 Mins|
The amount of juice that seeps out of the apples during baking depends on the type of apple used.
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