This Stuffed Apples in Brûlée Pastry Recipe Will Wow Guests

Courtesy of Susan Lawrence Gourmet Foods

Planning a dinner party in Westchester County this autumn? Mark Kramer of Susan Lawrence Gourmet Foods has the perfect dessert.

Five bulging bags of apples felt necessary at the time of picking, but how many apple pies can one person bake? To handle the orchard’s overabundance, WM obtained this stuffed-apples recipe from Susan Lawrence Gourmet Foods in Chappaqua and the fall-loving chef/proprietor, Mark Kramer.

Courtesy of Susan Lawrence Gourmet Foods

Stuffed Apples in Brûlée Pastry With Calvados Crème Fraîche Whipped Cream

• 4 small to medium apples (Honeycrisp, Golden Delicious, or other baking variety)
• 1 Tbsp fresh lemon juice
• 4 tsp sweet butter
• 4 Tbsp almond paste
• ⅓ cup granulated sugar
• 1½tsp ground cinnamon
• 1 package 14-oz Dufour Frozen Classic Puff
• Pastry (plus extra pastry for decorations)
• ½ cup granulated sugar for coating pastry

• 2 Tbsp crème fraîche
• 1 tsp vanilla
• 1 Tbsp confectioners’ sugar
• ¾cup heavy whipping cream
• 1 Tbsp Calvados

1. Thaw puff pastry in refrigerator 2–3 hours; preheat oven 400˚F.
2. Peel apples and toss with lemon juice. Remove core, leaving base intact. Remove small, brown calyx on the bottom without cutting through.
3. Fill each hollow center with 1 tablespoon almond paste and top with 1 teaspoon butter.
4. Mix ⅓ cup granulated sugar with cinnamon and roll each stuffed apple in mixture; coat evenly.
5. Unfold puff pastry sheet and divide into four even rectangles (work quickly while dough is cold).
6. Place each apple top-side down on each pastry rectangle. Fold corners of pastry over apple and pinch dough completely closed. Return right-side up, making sure apple is completely sealed in pastry. Brush lightly with cold water and roll in ½ cup granulated sugar, covering surfaces evenly. Add pastry leaves on top.
7. Place apples on baking sheet lined with parchment paper; bake 40 minutes, until golden brown with caramelized brûlée crust.
8. Serve slightly warm with dollop of Calvados crème fraîche whipped cream.

1. Whip crème fraîche, vanilla, and sugar with electric mixer; gradually add heavy cream, whipping until thick and fluffy. Gently whip in Calvados. Refrigerate until serving.