In the Czech kitchen: Babička's baked apples in a pastry 'robe'

The apple is a part of Czech culinary culture. In Ambiente restaurants it is regularly paired with pork. The more acidic varieties make a harmonious combination with smoked pork, but also with smoked fish such as carp. Apple and horseradish is a well-known pairing, and in autumn the fruit is also paired with spiky roasted cabbage or used as a stuffing in roast ducks and geese. A salad of lightly roasted apples combined with kohlrabi, cabbage, cumin oil, and a touch of apple puree is the ultimate autumn side.

1.Peel and core the apples, ensuring that the fruit remains whole. In a food processor or by hand, blitz or crush the nuts, raisins, and marzipan into a thick mass. Divide the mixture into two parts.
2.Spoon half of the mixture inside the cored apples. Using a pastry bag, top off the apples with preserves and then seal with the remaining marzipan mixture. Roll the apples in grated gingerbread.
3.Preheat the oven to 165°C.
4.Using a floured rolling pin, roll out the puff pastry into a single sheet of about 2-3 millimeters thick. Brush with beaten egg.
5.Cut the pastry into 6 squares and wrap the apples inside. Join the ends of the pastry and then place the wrapped apples, seam side down, on a baking sheet lined with parchment paper. Brush the pastry with egg again wash and bake for 30 to 40 minutes.
6.Dust the baked apples in the dressing gown with icing sugar and cinnamon and serve.