Pastry coated apples

Pastry Coated Apples

These Pastry Coated Apples are a fun fall dessert made by wrapping whole apples in homemade pastry dough and baking them until tender. The apples soften as they bake while the pastry turns golden brown around the outside. Add sugar, honey, or cinnamon to the center for an extra sweet surprise.

Ingredients

• 500 g all-purpose flour (about 4 cups)
• 200 g butter or margarine, softened (about 3/4 cup plus 2 tablespoons)
• 1 egg
• 200 g sour cream (about 3/4 cup)
• 1/2 teaspoon baking soda
• 12 to 15 small apples
• Sugar or honey for filling
• Ground cinnamon, optional

Directions

1. Preheat oven to 375°F.
2. In a large bowl combine flour and butter until crumbly.
3. Add egg, sour cream, and baking soda.
4. Mix until a soft dough forms.
5. Divide the dough into 12 to 15 equal balls.
6. Peel the apples.
7. Remove the core from each apple, leaving the bottom intact.
8. Roll each dough ball into a circle large enough to wrap around an apple.
9. Place an apple in the center of the dough.
10. Fill the apple cavity with a spoonful of sugar or honey.
11. Sprinkle with cinnamon if desired.
12. Wrap the dough around the apple and pinch the seams closed, leaving a small opening at the top.
13. Place apples on a greased or parchment-lined baking sheet.
14. Bake for 30 to 40 minutes or until the pastry is golden brown and the apples are tender.
15. Cool for 10 minutes before serving.

Yield: 12 to 15 pastry apples