Imprisioned Apples

Directions

1. 1
   Bake the apples. To do this wash them carefully, core them, put in a dish suitable for oven, with half a glass of water, and cook at 180C° for 25 minutes.
2. 2
   Prepare the filling. Hydrate the raisins in some water for an hour. Then drain them. Prepare your favorite custard or creme pattisiere recipe, and take 4 tablespoons. Mix custard with raisins and nuts
3. 3
   Once the apples are baked, pour into the middle/core of each apple 1 tablespoon of the raisin filling we've prepared previously
4. 4
   Prepare the pastry prison. Use a grid cutter or sharp knife to create a grid or pattern on the pastry sheets. Take some parchment paper and wad a bunch of it up into a large ball, about the size of your apple
5. 5
   Cut the pastry into 4 pieces, and then wrap each piece around the paper balls. See step-by-step images on the related blog link. Place on a baking sheet
6. 6
   Bake the pastry for 15 minutes at 200 ° C. If dough is too thin to use the cutter and gives you problems, you can knead it and stretch the width you wish
7. 7
   After baking the grids, carefully remove the baking paper ball from inside
8. 8
   Prepare the caramel, just putting sugar in a nonstick pan over medium heat, and heating it until it becomes liquid and gets dark
9. 9
   Once the pastry grids are baked, use a pastry brush to spread hot caramel over them, being careful not to get burned. Let the caramelised grids dry
10. 10
    To serve, put an apple (already filled) on a dish and cover with the pastry grid