| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert, Restaurant, Washington |
1 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Flour |
| 1 1/2 |
c |
Soft butter |
| 2 |
|
Eggs |
| 3 |
T |
Milk |
| 2 |
T |
Superfine sugar |
| 1 |
t |
Salt |
| 1 |
c |
Raisins |
| 1 |
c |
Brandy |
| 1 |
c |
Sugar |
| 6 |
|
Red delicious apples |
| 1 |
|
Egg yolk |
| 2 |
T |
Milk |
INSTRUCTIONS
Preheat oven to 400 degrees. Pastry: In a food processor mix flour,
sugar and salt. Add butter, process to a sandy mixture. Add eggs and
milk to make a smooth ball. Chill at least 1 hour. Filling:
Combine brandy, sugar and raisins and soak (the longer the better).
Core and peel the apples and bake for approximately 15 minutes, until
the apple is barely cooked. Remove apples and cool. Where the core was
removed, stuff the apples with the brandy-soaked raisins. Reduce oven
heat to 375 degrees. Roll out pastry 3/8 inch thick and cut into 6 x 6
inch squares. Place apples in the middle of each square. Brush the
edge of each square with a little water. Fold the points of each
square to the top of the apple pinching together each seam, totally
enclosing the apple. Beat egg yolk and milk together. Glaze the apple
with egg yolk mixture. Bake 25 to 30 minutes. Serve warm with a scoop
of vanilla ice cream. Source: Barbara Williams, Coasting & Cooking Bk
#4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and
MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe
by: Kasteel Franssen, Oak Harbor, Wash.
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“If you want to be a leader, you must serve.”