Greek Baked Apples To Keep The Doctor Away...
It’s true. I like stuffing things. Like in my Stuffed Vine Leaves Recipe, or my Stuffed Tomatoes And Peppers Recipe. I even stuffed a Greek salad into an Artisan bread! It was about time, of taking my stuffing skills to a whole new level. A sweet level.
I don't know who invented the ''One apple a day keeps the doctor away''. Perhaps someone who really liked apples, or someone desperately trying to sell some, but in case the saying is true, then this Greek Baked Apples Recipe is your excuse for having your one apple a day. Even with the small addition of sugar, this dessert is one of the healthiest you can have.
My First Apple Stuffing Recipe
Now I have to confide that it's my first time cooking and actually trying a stuffed baked apple. Thanks to Pinterest this nice idea came to my mind of making stuffed apples.
Most recipes I saw though would use nut stuffing for the apples. And although nuts are a really good match for apples I wanted something more soft and creamy. And Voila! Semolina custard cream is what I was looking for.
We use it a lot in Greece in oven-baked desserts as it keeps creamy even if you bake it. And after baking my cream-stuffed apples I would drizzle some honey on top, along with some chopped walnuts, and sprinkle a bit of cinnamon (like I would make an apple dessert without cinnamon...huh!)
And then I tasted one and was like...Oh my God! It was really good. Better than what I expected. The flavor turned out to be buttery with the right amount of sweetness. A very soft and airy dessert. With the cream so fluffy after being cooked along with the juices of the apple. And then right at the end, when you are about to swallow, the honey and cinnamon kick in like a cherry on a cake. Perfect!
You must try them while they're warm and see what I'm talking about. I was to have mine with my coffee but after taking the first bite, I forgot all about my coffee.
Greek Baked Apples Recipe Construction:
Most baked apple recipes around the web, instruct on baking the apples in a narrow baking pan, so the apples will fit exactly in it.
That's good advice, but to save you from the trouble of running around to find the right pan I tell you that the best solution is a ring cake pan. It fits apples perfectly. So I made my recipe based on this, as it will fit about 5 or 6 apples (depending on their size) that's how many apples this recipe is calling for.
As for the scooping process, I used a pointy metal spoon. But if you find it difficult then you can always use a fruit baller scoop or even an apple corer. Either way happy scooping and happy cooking!
Greek Baked Apples Stuffed With A Fluffy Custard Cream
Ingredients
For The Custard Cream:
- 500 ml fresh milk
- 100 grams sugar
- 2 eggs
- 45 grams fine semolina
For The Apples:
- 100 grams sugar
- 50 grams water
- 125 grams butter
- honey
- cinnamon
- walnuts
- aluminum foil
Instructions
For The Custard Cream:
- Over medium-high heat, warm milk combined with sugar in a saucepan without letting it boil.
- In a small bowl beat the eggs
- Pour the warm milk slowly into the eggs while whisking constantly.
- Pour everything back to the pan
- Add semolina and whisk untill cream starts to thicken. (when you see bubles forming set aside)
For The Apples:
- Preheat oven to 180 °C/356 °F.
- Slice off the top of the apples (about 1cm thick). Scoop out the core creating a well in the center, leaving enough space for the cream.
- Fill each apple with cream and put the top back on.
- Add apples in the ring cake tin. Cut butter into squares and add between the apples.
- Whisk together water with sugar and pour into the tin.
- Bake apples for half an hour. Cover with aluminum foil and continue baking for another half hour.
Notes
Nutrition
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