With summertime coming to a close, we say goodbye to barbecues and summer treats that kept us cool all season. Now that fall is in the air, Trader Joe’s has released its iconic fall items, and Starbucks’ signature pumpkin spice latte hit stores in late August. The release of these seasonal delicacies marks the official time to bake and eat all the fall goodies our hearts’ desire and soak in the fall scenery throughout the county.
In Westchester, we’re shifting gears to embrace everything fall has in store for us, including hayrides, pumpkin picking, fall craft fairs, and fall hikes. We even scouted out the top fall foliage attractions around Westchester, so locals can experience the stunning shades of red, yellow, and orange in the Hudson Valley by train, bike, or helicopter.
When you’re out in Westchester’s apple orchards, we understand how five bulging bags of apples can feel necessary at the time of picking. But once you get home home, you may be thinking: “How many apple pies can one person bake?” To handle the orchard’s overabundance, we obtained this stuffed apples recipe from Susan Lawrence Gourmet Foods in Chappaqua and the fall-loving chef/proprietor, Mark Kramer.
Kramer’s culinary journey began in Chicago when he was the pastry chef for FoodStuffs. During that time, he designed and brought to life a line of retail pastry products. Kramer also received his masters degree in music from Northwestern University, where he specialized in the symbolism of music in Dutch paintings of the 17th century. For now, Kramer will be sharing his knowledge of pastries and how to bake a standout apple pastry.
This stuffed apple in brûlée pastry with calvados crème fraîche whipped cream is ideal for any fall occasion, whether you’re hosting a few friends or craving a sweet treat after a long day picking bags of Golden Delicious apples.
Grab your apron, start a fire, put on a scary movie, and bake a warm apple treat. We hope you enjoy making this pastry and sharing it with your loved ones!
Stuffed Apples in Brûlée Pastry
Course: DessertCuisine: AmericanDifficulty: Medium4
servings20
minutes40
minutes1
hourThis delicious apple-stuffed pastry recipe is ideal for a fall dinner party.
Ingredients
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
1½ tsp ground cinnamon
1 package 14-oz Dufour Frozen Classic Puff Pastry (plus extra pastry for decorations)
½ cup granulated sugar for coating pastry
- Calvados Crème Fraîche Whipped Cream
2 Tbsp crème fraîche
1 tsp vanilla
1 Tbsp confectioners’ sugar
¾ cup heavy whipping cream
1 Tbsp Calvados
Directions
- Thaw puff pastry in refrigerator 2–3 hours; preheat oven 400˚F.
- Peel apples and toss with lemon juice. Remove core, leaving base intact. Remove small, brown calyx on the bottom without cutting through.
- Fill each hollow center with 1 tablespoon almond paste and top with 1 teaspoon butter.
- Mix ⅓ cup granulated sugar with cinnamon and roll each stuffed apple in mixture; coat evenly.
- Unfold puff pastry sheet and divide into four even rectangles (work quickly while dough is cold).
- Place each apple topside down on each pastry rectangle. Fold the 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.
- Place apples on baking sheet lined with parchment paper; bake 40 minutes, until golden brown with caramelized brûlée crust.
- Serve slightly warm with dollop of Calvados crème fraîche whipped cream.
- Calvados Crème Fraîche Whipped Cream
- 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.
Related: This Stuffed Squid Recipe Is a Must for Seafood Lovers in Westchester
