Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2-2-2016 Sarah Phillips CraftyBaking.com
Sweet-tart apples, cored and stuffed with raisins, walnuts and honey, then wrapped in a tender whole wheat pastry, is sure to please your beloved this Valentine’s Day.
Serve it swimming in a warm pool of spiced red wine caramel sauce. A little vanilla ice cream on the side couldn’t hurt either.
Happy Valentine’s Day from your friends at Crafty Baking!
PIE AND TART RECIPE HELP
We use Ugly Produce in our recipe. To find out more, go to my other site, www.UglyProduceIsBeautiful.com
1 cup unbleached all-purpose flour; spoon into measuring cup and level to rim
1 1/4 cups WHITE whole wheat flour; spoon into measuring cup and level to rim
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon salt
3/4 cup COLD unsalted butter, cut in cubes
1/2 cup COLD whole or 2% milk
Apples and filling:
6 medium sized apples, about 3-inches across and 3.5-inces high; we used Braeburn, but you can use any apple that is good for baking that holds its shape such as Granny Smith or Honey Crisp
Juice of one lemon
1/4 cup raisins
1/4 cup walnuts
2 tablespoons honey
1/2 teaspoon cinnamon
2 tablespoons unsalted butter
1/4 cup whole or 2% milk
2 tablespoons sugar
Red Heart Glaze:
1 cup powdered sugar, sifted
1 tablespoon of water
Red gel paste food coloring, optional
1 recipe Spiced Wine Dessert Sauce; can be made in advance
Fluted pastry cutter, optional, but looks prettier
2-inch round cookie cutter, optionally fluted
1 1/2-inch heart shape cookie cutter
STEP I: MAKE THE PASTRY
1. Add the flours, baking powder, salt and cinnamon to the bowl of a food processor, fitted with the steel blade.
Pulse a few times, to combine.
2. Add the butter cubes and pulse a few times, until there are some small pea size chunks of butter throughout.
3. With the machine running, drizzle in the milk, then pulse a few times, until the dough just starts to form clumps.
4.Turn the the dough out on a piece of plastic wrap and form it into a rectangle.
Cut the dough in half with a bench scraper.
5. Form each portion of dough into a rectangle and wrap them both in plastic wrap.
Place dough in the refrigerator to chill.
The dough can be made two days ahead and refrigerated
STEP II: MAKE THE APPLE FILLING AND PREPARE THE APPLES
Make the filling:
1. Chop the raisins and walnuts to a medium dice.
2. Put them in a small bowl, then add the cinnamon and honey.
Stir to combine.
Set filling aside while you prepare the apples.
Prepare the apples:
1. Core the apples, then peel them.
We use a tool called an apple corer.
4. Take a slice off the bottom of each apple so they sit level when turned upright.
5. Use the apple corer to make a plug out of the slice you just removed from the bottom, and use it to plug the hole on the bottom of the apple.
This will help keep the filling in place as the apples bake.
6. Brush the apples all over with lemon juice so it won't turn brown. It also adds in flavor.
7. Fill the cored apples with filling, them put a cube of butter on top of the filling.
STEP III: WRAP THE FILLED APPLES IN PASTRY DOUGH
1. Take one rectangle of dough out of the refrigerator and cut it into three equal pieces.
NOTE: We use a Bench knife.
2. Working with one section at a time, roll it out to at least 7.5-inch square.
The dough will be thin.
Cut out a 7-inch square, using a fluted pastry cutter.
NOTE: We made a 7-inch square template out of card stock and cut around that.
3. Place a filled apple, with the butter end of the filling side up, in the center of the pastry square, then bring one of the corners to the top of the apple.
Press gently in the butter at the top of the filling to adhere.
4. Dampen your finger with water, then bring the opposite corner up to the top, overlapping the first corner.
GENTLY press to adhere.
5. Do the same with the other two corners, remembering to use a little dab of water as “glue”.
6. Fold in the resulting “ears”, making sure to dampen the edges with water first.
7. The resulting pastry should look like the picture below:
8. Place on a non-stick or parchment paper lined baking sheet and place in the refrigerator until needed.
9. Repeat the above steps on the remaining 5 apples, and the second portion of dough.
STEP IV: COMPLETE THE APPLES WRAPPED IN PASTRY DOUGH. HEAT THE OVEN AND BAKE.
1. Gather the remaining scraps of pastry dough together, and reroll to about 3/8-inch thick.
2. Cut out 6 rounds, using a 2-inch round cookie cutter.
Cut out 6 hearts, using a 1 1/2-inch heart shape cookie cutter.
3. Remove the pastry covered stuffed apples from the refrigerator.
Lightly moisten the bottom of each apple and press a dough round in place.
This will reinforce the bottom of each parcel so most of the juices stay inside.
4. Lightly moisten the top of each pastry covered stuffed apple and set a heart in place.
Gently press it down, so it conforms to the shape of the apple.
Heat the oven. Final touches. Bake:
1. Position an oven shelf to the middle and heat the oven to 400 degrees F.
2. Brush the completed pastry covered stuffed apple with milk, avoiding the heart.
3. Sprinkle sugar all over, avoiding the heart.
4. Place the finished apples back onto the silpat or parchment lined baking sheet.
5. Bake 15 minutes, then remove the sheet from the oven and cover each heart with a square of aluminum foil.
6. REDUCE oven temperature to 325 degrees F and continue baking for 25 more minutes, or until the pastry is golden brown.
7. Let the apples cool for 20 minutes on the baking sheet.
Do not try to move them while they are hot, or they may lose structural integrity.
STEP V: MAKE AND APPLY THE RED HEART GLAZE AND SERVE
Make the red heart glaze and paint the hearts red:
1. Add the water to the sifted powdered sugar and stir until combined.
2. Add two drops food coloring and mix.
If not red enough, add another drop.
3. Paint the hearts with a paintbrush that is only used for food crafting.
1. Warm the Spiced Wine Dessert Sauce and put a few tablespoons on the bottom of each serving plate.
2. Set the apple parcel on the sauce, and serve while they are still warm.
Store the baked Sweet-Tart Apple Whole Wheat Pastries separately from the Spiced Wine Dessert Sauce, well-wrapped for a day at room temperature, and then refrigerate for a few days.
Warm in the microwave at 50% power for a few minutes at a time until heated through.