Tag Archives: Apples en croute
Breakfast in Bed – Apples en Croute
Post by Alison Hein.
Congratulations to Kathy Cassel Marino and Bonny Shampang Zalewski, the two winners of our Charles P. Rogers cookbook giveaway! We hope you both enjoy the book, and would love to hear your impressions after you receive your copies!
Now, back to our regularly scheduled blogging…
Our good friends Nick and Vicky came to our home for dinner last weekend. We hadn’t seen them for a while, so I wanted to do something simple (so we would have more time to visit) but special (because we love them and it’s a festive time of year). We put together a cheerful cheeseboard and Nick’s favorite artichoke dip for appetizers.
Our first course was creamy vegetable soup, followed by a crisp, palate-cleansing tri-color salad. Kevin then prepared an elegant entrée of steamed lobster (growing up in New Hampshire has its benefits J) which we served with drawn butter and lots of cracking implements.
After much eating, drinking and gabbing, we settled in to enjoy our dessert of Apples en Croute. The French term “en croute” refers to a food that has been wrapped in pastry dough and baked in the oven. When you do this with apples, you get a homey, seasonal dessert – fresh-baked and warm and fragrant. Your friends and family will enjoy eating their own individual, pie-like creation.
Use pre-made pie dough to simplify the process even further. Fiddle around with the types of apples. Experiment with a variety of fillings. Make Apples en Croute after dinner as a homey, seasonal dessert; or first thing in the morning, for a simple, special breakfast in bed.
Pie crust (recipe below)
3 small, tart apples (about 4 ounces each)
½ cup sugar
2 teaspoons cinnamon
¼ cup chopped pecans
¼ cup golden raisins
1 tablespoon butter
Preheat oven to 325°.
Roll out pie crust and cut into 6 6-inch circles. Place on ungreased baking tray.
Peel and core apples. Cut each apple in half horizontally, so circled core remains intact. Mix sugar and cinnamon together. Roll each apple half in sugar mixture, and place on prepared pie crust circles.
Mix together pecans and golden raisins, and stuff into apple cores. Dot each apple with butter. Bring dough up around apples and pinch together. (You may also tie with baking twine, just be sure to remove before serving.)
Beat egg with 1 tablespoon of water and brush egg mixture all over the dough-wrapped apple. Sprinkle each apple with any remaining cinnamon sugar. Place apples in oven and bake for 40 to 50 minutes until crust is golden brown. Serve warm with whipped cream or ice cream on the side, if you like.
2 cups flour
1 teaspoon salt
2/3 cup butter
1/3 cup water
Crust – sift together flour and salt. Remove 1/3 cup flour mixture and add 1/3 cup water to make paste. Cut better into small cubes and cut into remaining flour mixture. Mix all ingredients together. Wrap dough in plastic wrap and refrigerate about 30 minutes. Cut dough in half. Roll out each half. Makes enough for one covered 9” pie.