Pastry Baked Apples with Quick Toffee sauce

In Autumn, Seasonal Recipes by Luke StuartLeave a Comment

As mentioned on BBC Radio Solent, 1st November 2012.

A fun hands-on recipe, getting everyone involved!

Stuff the apples with any combination of fillings of your choice. The quick toffee sauce works well with sponges too.

Pastry Baked Apples with Quick Toffee Sauce
  • Serves 4
  • 600g puff pastry
  • 100g sultanas
  • 2 tbsp Calvados, optional
  • 4 eating apples
  • 1/2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 75g brown sugar
  • 100g butter
  • Beaten egg
  • Toffee Sauce:
  • 150ml double cream
  • 25g demerara sugar
  • 1 tsp black treacle
  • 1. Soak the sultanas in warm water (or the brandy if using), for 1 hour.
  • 2. Top and tail the apples and remove the core.
  • 3. Drain the sultanas and mix with the spices, sugar and butter – stuff the centre of the apples.
  • 4. Roll the pastry on a floured surface and cut 4 even sized (but no so neat) circles – brush the edges with beaten egg.
  • 5. Encase each apple with the pastry, bringing all the edges to the bottom of the apple – pinch well to seal the bottom.
  • 6. Brush the outside of each apple dome with beaten egg and make a whole in the top.
  • 7. Bake for approximately 20 minutes in a preheated oven (200c).
  • 8. Allow to cool for 5 minutes, whilst the sauce is being made.
  • 9. Quick Toffee Sauce:
  • 10. Place all the ingredients into a saucepan and bring to the boil.
  • 11. Simmer for 2-3 minutes and serve hot.
  • Variations: Small cooking apples can be used instead.

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