| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Irish |
Irish, Classic |
4 |
Servings |
INGREDIENTS
| 4 |
|
Dessert apples |
| 2 |
oz |
Brown sugar |
| 2 |
oz |
Raisins |
|
|
Cinnamon to taste |
| 1 |
|
Beaten egg |
| 1/2 |
pt |
Cream, whipped |
| 1 |
pk |
Puff pastry (12 oz) |
INSTRUCTIONS
(Inspired by James Joyce's "Ulysses")
Preheat the oven to 400'F. Peel and core the apples. Stuff the centers
with a mixture of brown sugar, raisins and cinnamon. Roll out the
pastry and cut out 4 circles approximately 8" in diameter, depending
on the size of the apples. Place an apple in the center of the pastry
circle and brush the edge with beaten egg; draw up the pastry to
enfold the apple, pressing the edges firmly to seal. Brush the tops
of the pastry parcels with the remaining egg to glaze. Bake in a
shallow ovenproof dish for 40 minutes. Serve with whipped cream.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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