See Process Prepare Yummy Yummy Wrapped Apples Recipe

Wrapped Apples. The apples are peeled and cored and their center is stuffed with a bit of butter and a cinnamon-sugar mixture. Each apple is wrapped up in pastry crust, which can be as perfect or rustic as you like. The pastry-covered apples are drenched with a boiled butter and brown sugar sauce.

Click here to see the Pastry Wrapped Baked Apples Recipe Wrapped Apples This is a literal "apple pie"! I recommend starting your caramel sauce first, because it can be cooling while you peel and prep your apples and puff pastry. The recipe suggested Granny Smith apples, however, if tart is not your thing, you could try pretty much any other kind. You can have Wrapped Apples using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Wrapped Apples

1. Prepare 6 of apples, peeled.
2. Prepare 2 sheets of puff pastry.
3. You need of Cinnamon sugar.
4. Prepare 1 of large egg, beaten.
5. It's of Salted Caramel Sauce Ingredients.
6. You need 1 cup of sugar.
7. You need 1/4 cup of water.
8. It's 2 tbsp of light corn syrup.
9. It's 3/4 cup of heavy cream.
10. You need 4 tbsp of unsalted butter.
11. You need 1 1/2 tsp of Fleur de Sel or good quality sea salt.

Repeat with a second pastry strip and secure at the top. Continue to cover the remaining apples. Brush the pastries with the egg wash. The apple that lost the most weight during the experiment was the apple wrapped in plastic wrap.

Wrapped Apples instructions

1. To make Salted Caramel Sauce: in a medium saucepan, combine sugar, water, and corn syrup, bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, swirling often, for about 6-12 min (be careful, because caramel will darken rapidly at this stage)..
2. Remove saucepan from heat, carefully whisk in the heavy cream, butter, and salt. Let caramel cool to room temperature. Salted caramel can be refrigerated for up to 2 weeks..
3. Preheat oven to 400 degrees F. Line cookie sheet with parchment paper..
4. Peel apples and scoop out core with a melon baller. Leave the bottom intact..
5. Roll apples in cinnamon sugar until evenly coated..
6. Cut puff pastry sheets length wise into 2cm wide strips. Use a knife or leaf cutter to cut out leaf shapes from one strip..
7. Wrap puff pastry strips (2 per apple should be good) around apples, pressing lightly to seal the overlap. Press 2 leaf shapes at the top of the apple..
8. Fill the partially cored apples with caramel sauce..
9. Bake for 25 min or until puff pastry is golden brown..

The apple that lost the least amount of. These individually wrapped mini apple pies are like nothing you've ever experienced. (I'm guessing.) The apples are lightly coated in sugar, so the true apple essence really shines through. Each whole baked apple is tender, yet firm on the inside, with a crisp golden pastry wrapper for buttery crunch. Starting at short side of each triangle, wrap dough around apple. These apples are wrapped in crispy, buttery layers of phyllo dough and are stuffed as well as topped with a sweet mixture of oats and spices, which resemble fruit crisp topping.