Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, wrapped apples. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Wrapped Apples is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Wrapped Apples is something which I have loved my whole life.
Apple gift wrap. †† We approximate your location from your internet IP address by matching it to a geographic region or from the location entered during your previous visit to Apple. Apple Cannon Balls, the vanilla hard sauce covered piecrust wrapped apples are a mess hall favorite through generations of How to Make Baked Apples Wrapped In Pie Crust aka…Cannon Balls. Similar numbers have been found for potatoes and grapes.
To get started with this particular recipe, we have to first prepare a few components. You can cook wrapped apples using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Wrapped Apples:
- Make ready 6 apples, peeled
- Get 2 sheets puff pastry
- Make ready Cinnamon sugar
- Make ready 1 large egg, beaten
- Get Salted Caramel Sauce Ingredients
- Take 1 cup sugar
- Take 1/4 cup water
- Get 2 tbsp light corn syrup
- Prepare 3/4 cup heavy cream
- Take 4 tbsp unsalted butter
- Prepare 1 1/2 tsp Fleur de Sel or good quality sea salt
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Steps to make Wrapped Apples:
- To make Salted Caramel Sauce: in a medium saucepan, combine sugar, water, and corn syrup, bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, swirling often, for about 6-12 min (be careful, because caramel will darken rapidly at this stage).
- Remove saucepan from heat, carefully whisk in the heavy cream, butter, and salt. Let caramel cool to room temperature. Salted caramel can be refrigerated for up to 2 weeks.
- Preheat oven to 400 degrees F. Line cookie sheet with parchment paper.
- Peel apples and scoop out core with a melon baller. Leave the bottom intact.
- Roll apples in cinnamon sugar until evenly coated.
- Cut puff pastry sheets length wise into 2cm wide strips. Use a knife or leaf cutter to cut out leaf shapes from one strip.
- Wrap puff pastry strips (2 per apple should be good) around apples, pressing lightly to seal the overlap. Press 2 leaf shapes at the top of the apple.
- Fill the partially cored apples with caramel sauce.
- Bake for 25 min or until puff pastry is golden brown.
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