Page 19 - livret-recette-sherpa-2010-en

Ingredients (serves 4)

4 apples Puff pastry 125 g brown sugar 1 jar raspberry jam

Our Terre de l’Alpe selection:

raspberry jam, apples.

Baked apples in puff pastry with raspberry jam

Remove the core from the apples with an apple corer and fill them with jam.

Spread the pastry 2 to 3 mm thick, wrap it around the apples, brown them and leave them in the fridge for 25 min. Brown the apples again, sprink them with brown sugar and cook 20 min at 180°C.

SHE225-Livret recette 2010 GB vecto.indd 19 19/10/10