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.
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