Apples in Pastry Robes

Apfel im Schlafrock

Preparation info

  • Makes


    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

Nut-filled apples wrapped in puff pastry are a hearty dessert; many coffeehouse customers have them as a lunch or light supper. I have adapted this recipe for less-gargantuan appetites by using typical supermarket-size apples, but trimming them to a more reasonable diameter. Instead of the walnut filling used here, feel free to stuff the core’s channel with raisins, apricot preserves, or a combination of the two.


Walnut Filling

  • ½ cup coarsely chopped walnuts or hazelnuts
  • 2 tablespoons sugar
  • 2 tablespoons milk
  • 2 tablespoons fresh bread crumbs
  • teaspoon ground cinnamon
  • Grated zest of ½ lemon


    1. To make the filling: Grind the walnuts and sugar in a food processor fitted with the metal blade until finely chopped. Transfer to a medium saucepan and stir in the milk, bread crumbs, cinnamon, and lemon zest. Bring to a boil over medium heat, stirring often. Cook, stirring almost constantly, until thickened, about 3 minutes. Cool.
    2. Position a rack in the center of the oven and heat to 375°F. Line a baking sheet with parchment paper.
    3. Peel and core the apples, then trim them to a 2½-inch height, rubbing the cut surfaces with the lemon halves. Fill the cored centers with the nut filling.
    4. Roll out the dough on a lightly floured surface to a 12-inch square. Using a pastry wheel or a very sharp knife, trim the edges straight, and then cut into four 6-inch squares. Brush a border of beaten egg around the perimeter of each square. Place an apple in the center, and bring up the corners to meet over the top of the apple, pressing the seams closed. Place on the baking sheet. Freeze until the pastry is firm.
    5. Brush each pastry with the egg. Bake until golden brown, about 40 minutes. Serve warm, with the vanilla sauce passed on the side.

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