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Published 1975
A seventeenth-century recipe. These are really grand apple dumplings, intended to be eaten cold. Mrs Blencowe (1694) says that ‘they make a very pretty side-dish’.
Peel and core the apples and fill with the cut-up apricots or apricot jam. Roll the puff pastry very thin, cut in large squares, one for each apple, and enrobe them. Bake for 10 minutes at 450° F., gas mark 8, then reduce the heat to 350° F., gas mark 4, and place a piece of foil lightly over the apples, to prevent further browning; cook a further 15 minutes. Meanwhile, beat the egg whites with