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March 18, 2007

Irish Apple Duff

Irish Apple Duff

This was a recipe I found 10+ years ago. I was either living in Huntsville, Alabama or Knoxville, Tennessee at the time. I had never tried it, though it sat in my recipe box all that time and I came across it from time to time when I was searching for other recipes and I would look at it fondly. When I decided to do the Saint Patrick's Day feast I decided it was time to pull it out of the box! I don't remember were it originated, but the end product was delicious, tweaks and all! ;o)

What You'll Need:
1 package of puff pastry, thawed
4 Golden Delicious apples (or apples of your choice)
Natural brown sugar
Raisins
1 egg, beaten
Organic cane sugar for dusting

Preheat oven to 400 F.

Take both puff pastry sheets and cut them in half across the middle giving you 4 pieces of puff pastry. Core apples and place an apple in the middle of each piece of puff pastry. Push puff pastry up around the edges of the apple about halfway up each apple. Place about 2 teaspoons of brown sugar in the bottom of each apple core hole. Top with raisins leaving about 1 cm opening at the top of the core hole. Top with more brown sugar and pack tight. (It's probably about 1 tablespoon total for each apple bottom and top. It isn't much in the grand scheme of things. The apple does most of the sweetening.) Brush the outside of the puff pastry with an egg wash and dust with sugar. The pastry will slide down as it bakes, so don't be alarmed. Bake for 45 minutes to 1 hour until apple is soft and pastry is golden brown. Serve plain or with whipped cream.

Note: If you wanted to use 2 packages of puff pastry, you could completely cover each apple in a bundle. It would take roughly one sheet to entirely enclose an apple and it would be good that way too!

I just needed a little break and thought I'd post another recipe. Back to the midterm I go! This thing is seriously kicking my butt! :o(

Posted by Dianne at March 18, 2007 7:54 PM

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Comments

Oh my -- these things are awesome! And, because we lacked their ability to reheat well, we almost threw out the leftovers yesterday -- but I'm SOOOO glad we didn't! Ben and I reheated one for dessert tonight, and even though the pastry was a bit chewy instead of fluffy ('cause we reheated it in the microwave -- that might not have happened if we'd done it in the toaster oven), it was still soooo good! The juices from the apple had soaked through a bit more of the pastry, and it was gooey and just downright yummy! We almost think they were better today than they were yesterday! :)

Posted by: katherine at March 18, 2007 9:34 PM

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