Bourdelots normand or stuffed apples in the dough
This specialty comes from Normandy and is also called Douillons de pommes. In short, apples or pears stuffed with quince jam, sugar and butter (and you can, of course, use another filling if desired), and wrapped in puff pastry and I make this way, with shortcrust pastry, and with a filling like this is stated in the recipe.
- For the crispy dough: put the flour and salt in a suitable bowl and cut the butter into cubes and put in the flour together with the sugar and egg yolks. Mix to assemble everything nicely, the dough should be compact and leave the surface of the bowl clean when kneaded. Maybe you need to add a little water, teaspoon by teaspoon, if the flour is too dry but the dough should not be too soft. Knead for about 2 minutes, then form into a ball and put in a polyurethane bag and leave in the cold, in the refrigerator, for at least 30 minutes. The dough made in this way can be kept in the refrigerator for a few days and then it should be taken out of the refrigerator 30 minutes before it is used because it will be too hard to spread. The dough can also be made in a multi practice or a similar kitchen machine. Simply put all the ingredients in and on, let the machine run until a compact ball of dough is made and, if necessary, also add a little water if the flour is too dry. Proceed as described above ...
- To fill the apples, the butter should be left at room temperature to soften a bit, then add the orange peel and raisins to the butter and mix.
- Peel the apples and dig out the middle, but make sure they remain whole. Fill each apple with one quarter of the filling. Set aside.
- Take the crispy dough out of the fridge and spread it with a floured rolling pin on a surface sprinkled with enough flour and then cut the dough into 4 parts. Whisk the egg yolks with water in a small bowl. Coat the edges of each part of the dough with the beaten mixture. Put the apples on pieces of dough (maybe leave some dough for decoration, for example to make leaves), then wrap each apple so that it is completely covered with dough. Place the apples in a baking tray with the dough composition facing down, towards the baking tray. Coat the dough everywhere with egg yolk and possibly stick decorative leaves (I also save the apple stalks and stick them in the dough to pretend they are).
- Bake in a moderately preheated oven at 200 ° for about 45 minutes. Remove from the oven and allow to cool or cool completely, then transfer them to serving plates.
- Serve with firmly whipped milk icing.