Puff Pastry Wrapped Baked Apples with Cinnamon Cream

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1. Prepare the Apples

  1. Preheat your oven to 180°C (350°F).
  2. Core the 4 medium-sized apples, removing the seeds but leaving the apples whole.
  3. In a small pan, melt 20 g of butter over medium heat. Add 30 g of brown sugar and 10 g of cinnamon, stirring until the sugar dissolves and the mixture is bubbling slightly. Remove from heat and allow it to cool.

2. Wrap the Apples in Puff Pastry

  1. Roll out the 200 g of puff pastry on a lightly floured surface to about 1/4-inch thickness. Cut into 4 squares, each large enough to wrap an apple.
  2. Place one apple in the center of each pastry square. Spoon a small amount of the cinnamon-butter mixture into the hollow center of each apple.
  3. Wrap the puff pastry around each apple, sealing the edges at the top. Use any leftover pastry to create decorative shapes, if desired.
  4. Place the wrapped apples on a baking sheet lined with parchment paper.

3. Bake the Apples

  1. Bake the apples in the preheated oven for 25-30 minutes, until the pastry is golden brown and the apples are tender. If the pastry browns too quickly, cover loosely with foil.

4. Prepare the Caramel Sauce

  1. In a medium saucepan, combine 200 g of sugar, 100 ml of water, and 7 g of salt. Cook over medium heat, stirring until the sugar dissolves.
  2. Increase the heat to medium-high and bring to a boil without stirring. Cook until the mixture turns a deep amber color (8-10 minutes).
  3. Remove from heat and carefully whisk in 200 ml of whipping cream. Stir in 20 ml of lemon juice.

5. Make the Cinnamon Cream

  1. In a chilled bowl, combine 300 ml of whipping cream with 80 g of powdered sugar. Whip until soft peaks form.
  2. Gently fold in a pinch of cinnamon.

6. Serve

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