| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cklive06 |
4 |
servings |
INGREDIENTS
| 3 |
oz |
Grated semi-sweet chocolate |
| 2 |
tb |
Melted unsalted butter |
| 5 |
|
Amaretti cookies; crumbled |
| 3 |
tb |
Amaretto di Saronna |
| 4 |
|
Baking apples |
| 1/2 |
c |
Apricot jam; heated |
| 1 |
lb |
Frozen puff pastry; thawed |
|
|
Flour; for dusting board |
| 1 |
|
Egg; beaten lightly |
INSTRUCTIONS
Start by preheating the oven to 450 degrees. In a mixing bowl place the
chocolate, melted butter, amaretti cookies and the amaretto. Mix well. Peel
the apples and core them with an apple corer. Stuff the middle of the apple
with the chocolate mixture. Brush them with the apricot jam. Roll out the
puff pastry 1/8-inch thick on a lightly floured surface. Cut out four
circles, large enough to cover the apples. Use the trimmings to cut out
small leaves to decorate the pastries. Wrap each apple in a circle, sealing
the base well. Brush the apple with the beaten egg, and garnish with the
pastry leaves. Place on a baking sheet, 3-inches apart. Bake for 25 minutes
or until golden brown. Serve warm, with or without ice cream. This recipe
yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David
Ruggerio, "Little Italy" From the TV FOOD NETWORK - (Show # CL-9115
broadcast 04-24-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-04-1998
Recipe by: David Ruggerio
Converted by MM_Buster v2.0l.
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