Recipe: Roasted Apple Douillon

Friday, Nov 22, 2013  |  Updated 5:09 PM EDT
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Thinking outside of the norm, Nopa Kitchen's pastry chef Jemil Gadea showcases a spin on the traditional Thanksgiving apple pie.

Barbara Harrison

Thinking outside of the norm, Nopa Kitchen's pastry chef Jemil Gadea showcases a spin on the traditional Thanksgiving apple pie.

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Step 1: Apple Filling

  • 2T butter (soft)
  • 1/4C raisins
  • 1/4C dried apples
  • 2T brioche crumbs
  • 1/4C roasted walnuts
  • 1T whiskey or brandy
  • 1/4C dark brown sugar

First rehydrate the dried fruit by covering with boiling hot water; then allow to plump for at least 30 minutes.

Once the fruit is cool, drain the fruit and mix with the rest of the ingredients.

Just mix everything together, and then mixture is ready to fill the apples.

Step 2: Spiced Sugar

  • 1/4C sugar
  • 1/4C brown sugar
  • 1/2tsp cinnamon
  • pinch nutmeg

 

Step 3: Roasted Apples

Wash and peel apples. Remove core from the bottom with a Parisian scoop (baller).

Fill hole is tightly with apple filling.

Coat each apple with small amount of soft butter, and roll in spiced sugar.

Place carefully into a roasting pan and cover them with foil and place in 275-degree oven.

Roast until slightly firm (1 hour or so).

They will need to be baked again; very important not to overbake them.

Step 4: Cider Reduction

  • 1 quart cider
  • 3 cinnamon sticks
  • 1 vanilla bean
  • 4 Star Anise

Cook at a medium simmer until you have a nice syrup. Strain off the spices and reserve for use.

Step 5: Pastry (you can substitute purchased phyllo dough)

  • 3 1/2C flour
  • 1tsp salt
  • 1T sugar
  • 1 1/2C butter
  • half eggs
  • 1T, 1tsp water-cold

Combine the flour with the salt and sugar.

Dice the butter and begin to cut the butter into the flour mixture.

Continue until the butter is completely cut into the flour. It should look mealy or sandy.

Mix the egg and water together before adding to the flour/butter mixture.

Gently combine the wet and dry ingredients until a dough form.

Press the dough into a rectangle and wrap with plastic before placing into the refrigerator to until firm and chilled.

When chilled, roll out to 1/8" thick.

Place a roasted apple onto the pastry to get an idea of the size you will need to cut. The pastry should be cut into a large enough square that the pastry will be able to enclose the fruit.

Wet the edges of the pastry, then fold each corner of the pastry up to the top of the fruit. As you do this, each of the sides will fold together(touch). These should be sealed together to help keep the shape during baking.

Allow the pastry-wrapped roasted apple to rest before baking in the cooler for 20 minutes.

Bake in a preheated 375-degree F oven until the pastry is baked, 15-25 minutes depending on your oven.

Serve warm with the cider reduction and some whipped cream or an ice cream of your choosing.

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