Baked stuffed apples in pastry dumplings
Pre-heat oven to 170˚C fan / 190˚C. A 500g of puff pastry should cover 6-8 apples. This can be made into a dairy-free dessert if you buy butter-free pastry. Serve one apple per person.
  • 6-8 small to medium size apples (cooking apples for a fluffy texture)
  • 500g pastry, puff or shortcrust (often shop bought pastry is dairy-free). To make your own shortcrust pastry see my post here
  • Your chosen filling. Each apples takes 4 rolos, 1.5-2 teaspoons of mincemeat, half teaspoon of honey or teaspoon of caramel
  • milk or eggwash (egg beaten with spoonful water) to brush over pastry
  1. Peel and core the apples. Roll out pastry thinly, place apple on top and cut around apple.
  2. Stuff apple with chosen filling.
  3. Brush the edges of the pastry with milk or eggwash or water. Bring pastry up and around the apple and pinch it together, if there's too much pastry at the top cut some off and re-pinch again tightly.
  4. Cut a little round disc of pastry to stick to the bottom of the dumpling, it will stop the filling coming through.
  5. With the remainder of the pastry bits cut out leaf shapes and draw a leaf pattern on them using end of small knife.
  6. Stick the leaves with either eggwash/milk/water. Brush the dumplings with eggwash or milk. Bake in pre-heated oven for 25-30 minutes. Serve warm with cold cream or ice-cream.
For dessert apples bake them at lower temperature for longer. 160˚C fan for 40-45mins.
Recipe by Azelia's Kitchen at