Robin Daumit

APPLES WELLINGTON

Robin Daumit
APPLES WELLINGTON

APPLES are such a delightful asset to autumn! So many recipes rummage around in my taste buds, but for a little something special… unique, I am going to create APPLES WELLINGTON!

 

Using any favorite pie crust, or store bought (if you must ;), the apples are peeled and placed in a baking dish, covered and baked just enough to soften slightly, but not cook them.

 

After they have cooled, simply, (or not quite so simple), core the apples, fill them with a favorite sweet filling, wrap pastry around the apple, egg wash, and then bake them in the oven until golden!

 

Filling:

-        Butter – ½ cup melted

-        Walnuts – ¾ cup

-        Brown Sugar – 3 tablespoons

-        Cinnamon – 1 heaping tablespoon

-        Walnut Oil – 1 tablespoon (optional)

Puree ingredients, and fill the cored apples.

 

Wrap a pastry around the apples. Cut out leaves from pastry scraps. Egg wash the apples before baking to both smooth out the surface and give a golden finish.

Bake at 350 for about 40-45 minutes or until golden and you can smell the sweet aroma of the filling.