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Apple bourdelots

Apple bourdelots

  • Dessert
  • Autumn

Small whole apples filled with butter and sugar and baked in shortcrust pastry.

Active time30 min

Cooking45 min

Total1 h 30 minResting : 10 min

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Ingredients

  • 6 small apples
  • 60 g lightly salted butter
  • 1 egg
  • 1 tsp ground cinnamon
  • 400 g ready-to-roll shortcrust pastry
  • 6 tbsp caster sugar

Preparation

  1. Preheat the oven to 180 °C. Peel the apples and remove the cores with an apple corer, leaving the bottoms intact. Divide the butter, sugar and cinnamon between the cavities.

    6 small apples
    60 g lightly salted butter
    1 tsp ground cinnamon
    6 tbsp caster sugar
    • oven
    • vegetable peeler
    • apple corer
    • spoon

  2. Roll out the pastry on baking paper and cut squares large enough to enclose the apples. Place a filled apple in the centre of each square, lift the corners and pinch the seams closed. Arrange on a baking-paper-lined tray.

    400 g ready-to-roll shortcrust pastry
    • rolling pin
    • baking paper
    • knife
    • baking tray

  3. Beat the egg in a bowl and brush it over the pastry. Bake for about 45 minutes, until the pastry is golden and the apple is tender when pierced with a knife tip.

    1 egg
    • bowl
    • fork
    • pastry brush
    • oven
    • baking tray
    • knife

  4. Remove the tray with oven gloves. Let cool for 10 minutes before serving, as the filling inside remains very hot.

    • baking tray
    • oven gloves

Allergens

  • Eggs
  • Gluten
  • Milk

Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Apple bourdelots