Apple Duff
Yield
4 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
apples
sweet dessert, not tart |
*
|
| 2 | ounces |
brown sugar
|
|
| 2 | ounces |
raisins, seedless
|
|
| 1 | x |
cinnamon
to taste |
*
|
| 1 | large |
eggs
beaten |
|
| ½ | pint |
heavy whipping cream
whipped |
*
|
| 12 | ounces |
puff pastry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
apples
sweet dessert, not tart |
*
|
| 57.8 | ml/g |
brown sugar
|
|
| 57.8 | ml/g |
raisins, seedless
|
|
| 1 | x |
cinnamon
to taste |
*
|
| 1 | large |
eggs
beaten |
|
| 237 | ml |
heavy whipping cream
whipped |
*
|
| 346.8 | ml/g |
puff pastry
|
|
Directions
Preheat the oven to 400℉ (200℃).
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 inches 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.
