Stuffed apple with potato roast under puff pastry cover

Name: Stuffed apple with potato roast under puff pastry cover
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Potatoes; 1 medium onion; 125 g South Tyrolean bacon; 4 large apples e.g. Nicoter or Jonagold (Kanzi); 5 TABLESPOONS Lemon juice; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TEASPOON dried marjoram; 5 TABLESPOONS apple juice; 7-10 Tbsp Salt; 1 package (270 g) Fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 4 Cinnamon sticks (each 6-7 cm long); 1 egg for spreading; 1 TEASPOON Whipped cream for spreading; 7-10 Tbsp Flour

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Potatoes
1 medium onion
125 g South Tyrolean bacon
4 large apples e.g. Nicoter or Jonagold (Kanzi)
5 TABLESPOONS Lemon juice
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TEASPOON dried marjoram
5 TABLESPOONS apple juice
7-10 Tbsp Salt
1 package (270 g) Fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
4 Cinnamon sticks (each 6-7 cm long)
1 egg for spreading
1 TEASPOON Whipped cream for spreading
7-10 Tbsp Flour

Directions

1
Peel potatoes, wash, finely dice and cover with water. Peel onion. Bacon and onions also dice finely. Wash apples, dab dry and cut out wedge-shaped (top approx. 5 cm Ø). Deepen slightly with a teaspoon, removing the core completely. Add 1 tbsp. lemon juice to each apple and set aside. Remove the stalks and possibly the core from the wedge-shaped apple pieces and finely dice the fruit flesh. Mix with 1 tablespoon lemon juice
2
Heat the oil in a pan and fry the bacon. Drain the potatoes and fry them briefly together with the onions. Season with pepper, add marjoram, apple cubes and apple juice. Bring to the boil covered and stew at low heat for about 5 minutes. Season to taste with salt and pepper and let cool off
3
Take the puff pastry out of the refrigerator and let it rest for 5-10 minutes at room temperature. Roll out the puff pastry and place it with the side of the pastry on a floured work surface. Peel off baking paper. Cut out 4 circles (approx. 13 cm Ø each) and cut out 8-12 leaves (approx. 5 cm long) (rest of the dough, approx. 110 g, use for other purposes).
4
Pour lemon juice from the apples. Fill the apples with potato roast and place a circle of puff pastry over each opening. Put a cinnamon stick in the middle of each circle and pierce 2 air holes (chimneys) with a small perforated nozzle (approx. 8 mm Ø). Separate the egg. Spread the puff pastry sheets with egg white and decorate the apples with it. Mix egg yolk and cream and brush the dough with it. Put the apples in a flat, ovenproof dish. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes. After 15-20 minutes, spread the rest of the potato roast around the apples and bake with them
5
Waiting time approx. 15 minutes