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.