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Apple Douillon
Douillon Normand à la Pomme

Serves: 4 : 4

Peel and core the apples. Combine sugar and cinnamon in a deep dish and roll the apple in the mixture. Spoon some of the cinnamon sugar into the core of each apple. Roll out the dough on a floured surface and cut to obtain four 6 inch squares. Set an apple on each. Brush the dough around the apple with some beaten egg and bring the dough up to enclose each apple; pinch the edges together. Chill the douillons until the dough is firm, at least 15 minutes. Preheat the oven and a baking sheet to 425º. Brush some beaten egg over the dough and set the douillons, seam side down, on the hot baking sheet. Bake until the pastry begins to brown, about 15 minutes. Reduce oven temperature to 350º and continue to baking until the pastry is brown and the apples are very tender when pierced with a knife, 10-15 minutes longer. Remove the douillons from the oven and set them on four plates. With a knife, cut a slit in the top of each pastry and spoon crème fraîche and apricot jam over the top, letting them drip down the sides. Serve immediately.

Recipe Contributed By

Recipe Category: Desserts

4 small cooking apples
7 Tbsp sugar
3/4 tsp ground cinnamon
1/2 lb puff pastry dough
1 egg, beaten
1/4 cup creme fraiche
3 Tbsp apricot jam Available Online

Items Available For This Recipe