Normandy is apple country. Endless orchards; long fragrant apple picking seasons; apple liqueur and cider and of course every kind of apple recipe you could imagine.
We have a couple of apple trees in the garden, and I’m always happy to grab a basket and fill it with windfalls to make jelly, or pick them from the tree for a tart of dish of baked apples. And when I come across a new recipe for an apple dessert then I am impatient to give it a go.
This delicious recipe is taken from the current edition of My French Country Home Magazine. We published a selection of apple recipes and I’ve tried them all!
I have baked these Apple Parcels a couple of times, and found that the secret is to have medium sized apples and to roll the pastry fairly thinly.
Apple Parcels with Redcurrant Jam
For 4 people, this will take you about 20 minutes to prepare and around 30 minutes to bake.
Pre-prepared puff pastry
300 g (1 cup) recurrent or other red fruit jam
1 egg yolk
1 tbsp sugar
Preheat oven to 200°C/400°F.
How to bake :
Peel and core the apple using an apple corer to keep it whole.
Unroll the pre-made puff pastry and cut into four equal pieces. Or of course if you wish you can make your own. Wrap each apple in a piece of the puff pastry leaving an opening at the top that lines up with the hole in the apple. Fill this hole with jam.
Use the leftover puff pastry to cut leaves and other shapes to decorate the outside.
In a small bowl, beat the yolk with a bit of water. Use this as a glue to attach the shapes to the puff pastry. Brush each of the parcels with the egg yolk, then sprinkle with the sugar for a beautiful golden hue when they bake.
Bake for 30 minutes. Serve straight from the oven, or at room temperature. A little Creme Anglaise or vanilla custard works a treat with this very family style recipe.
If you’d like to see the other apple recipes that we share in our current issue, just click HERE to purchase. Happy weekend!
Photos by Franck Schmitt for My French Country Home Magazine.
What a great idea! I like to make apple roses (slices of apple, lined up on strips of pastry dough and rolled into a spiral and baked). The currant jelly surprise interior is wonderful, and the option for decorating the crust. Will definitely do this.
Yum, must try very soon.
This will be my dessert for Sunday. Thank you.
Ah, Sharon, another yummy recipe! I’ll be giving this one a try this weekend. Every recipe from you that I’ve tried has been a huge success!!
Sounds wonderful, where does the sugar go? With the fruit jam?
Hi Deb, So sorry- you are absolutely correct- it was left out! This is to be sprinkled on the outside after you brush with the egg wash for a nice crisp finish. I hope you enjoy this recipe.
This looks like a beautiful, delicious, and easy dessert!
Thank you Vicky, I’m so glad you enjoy the recipes from the blog 🙂
I would love to be able to get this magazine to have!!!! How can I order it?!!!!
Hi Becky, go to http://www.frenchcountryhomemagazine.com to order. I hope you enjoy flipping through the pages! Kindly, Sharon
I have previewed your fall/winter issue. As always, the photography is amazing and your text is lovely. You are a very sophisticated and elegant lady who has accomplished wonderful things. I do not understand this obsession with neutrals as decor and especially
as Christmas decorations. YES they are easy…..just mix beige,taupe and creams…..hard to make a mistake! But it is not festive nor
representative of natures colors in the holiday/yuletide season.