Poached renette
Instructions
Peel apples and with a special scooper remove the core and cut the two ends of this you will need later as closure.
Worked in a cup softened butter with sugar and a teaspoon of Brandy; with this cream stuffed apples, closed at each end with thin pieces kept separately.
Roll out with a rolling pin the dough drawing a sheet with a thickness of about 2 mm.
, then cropped it square 6 12 cm; in the Middle put the Apple then raised the four corners of dough over congiungendoli.
Brush the dough with the beaten egg, then place apples on a lightly buttered and floured plate; put them in the oven already warm to 190 degrees for about 35 minutes, until the apples are well cooked and colorful paste.
Meanwhile the pistachios blanched in lightly salted water, then Peel and mince finely.
Melt the jam on low heat, dilution with a spoonful of water, then iron the paper with a meshed strainer.
Remove apples from oven and pennellatele with the hot jam, cover the dough Union with pistachios and a half icing.
Serve warm.
Ingredients and dosing for 6 persons
- 200 g of puff pastry
- 100 G = = apricot jam
- 50 g of butter
- 50 g of sugar
- 20 g of pistachios
- 6 apples renette
- 3 candied cherries
- 1 egg
- 1 teaspoon of brandy
- Little of butter
- Little of flour
- Salt