Apples and pears are a favourite of the Dutch people and used in many desserts and snacks. Stuffed with marzipan, wrapped in puff pastry and baked until golden, a scoop of vanilla ice-cream is the perfect accompaniment.
- 2 apples
- 2 pears
- 4 sheets butter puff pastry
- 150 g soft marzipan (see Note)
- 1 handful of raisins or cranberries
- 1 egg, lightly beaten
- 1 tbsp milk
- icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Presentation rings can be used to support the fruit while baking (see Note).
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat oven to 180°C.
Core and peel the apples and pears, leaving the fruit whole and reserving the stems. Stuff the apples and pears with marzipan.
Cut 4 squares of pastry, large enough to fold around each piece of fruit. Place some raisins or cranberries in the middle of the pastry before placing the fruit on top. Brush the edges of the pastry with combined egg and milk. Lift the corners of the pastry and bring together to enclose the fruit then seal together at the top. Brush with egg wash. Repeat with the remaining fruit, pastry and egg wash. Poke the reserved stems back into the top of the pastry and bake for 30 minutes until golden. Dust with icing sugar.
• To use presentation rings ease pastry into lightly greased rings, shape fruit to fit and wrap to enclose. Bake for 15 minutes, remove ring and bake for a further 15 minutes.
• Marzipan is a mixture of ground almonds, sugar and egg whites found in the baking isle of most supermarkets.
Photographs by Alan Benson