Baked Apple in Pastry

A very delicious dessert - a tender juicy apple with a filling of dried apricots and figs under a thin crispy pastry. The recipe uses the finest puff pastry (or phyllo dough). This kind of dough is often used for pies with multiple layers, for strudel. It is rolled out and stretched so thin that you can read through it, and it doesn't tear. Puff pastry can be made with a hot water dough (with boiling water), but in our case, the dough is made with cold water. Thanks to this, it can be stored in the refrigerator and used the next day.

For the pastry:

Flour

2 cups

Egg

1 pc

Lemon juice

1 tbsp (or vinegar)

Butter

1 tbsp

Water

100 ml (cold)

For the filling:

Apples

1 pc (large)

Dried apricots

2 pc

Figs

2 pc

Honey

1 tsp

Sugar

1 tbsp

Cinnamon

1/2 tsp

To make Baked Apple in Pastry, first prepare the dough. It is done easily and quickly. In the blender bowl, pour the flour, add the egg and lemon juice, whisk a little. Then add the butter, whisk again. The butter should mix well with the flour and form a beautiful crumb (resembling grated parmesan cheese).

Then gradually add water. Do not pour all the water at once, you may need slightly less. The dough should come together in a ball.

Shape the finished dough into a ball, place it in a container, cover with plastic wrap, and refrigerate for 1 hour to allow the ingredients to combine and be pliable for rolling.

Peel and core the apple all the way through.

In a plate, mix sugar and cinnamon and roll the apple on all sides in this mixture.

Finely chop the dried apricots and figs. You can mix them with honey right away.

You can add raisins and nuts to the filling according to your taste, for example.

Take a small piece of dough, roll it out thinly. To prevent the dough from tearing at the bottom, roll out another small circle (not as thin). Place it in the center of the large circle. Put the prepared apple in the center on the small circle. Fill it with dried apricots, figs, and honey. Wrap the apple, making folds.

It is better to use starch while rolling out the dough, it has a finer structure and the dough slides better. If you don't have starch, flour will also work.

Then take a bit more dough, roll it out and make small leaf shapes (3-4 pieces). Place the leaves on top of the apple. Insert a clove in the center - this will be the stem. To add color, brush with beaten egg and bake in the oven at a temperature of 190-200 degrees for 20-30 minutes.