Ingredients Jump to Instructions ↓

  1. 5 amaretti cookies, crumbled

  2. 3 ounces semi-sweet chocolate, grated or finely chopped

  3. 3 tablespoons Amaretto di Saronna

  4. 2 tablespoons butter, melted

  5. 4 medium baking apples, peeled and cored

  6. ? cup apricot preserves, heated

  7. 1 (17 1/3 ounce) package puff pastry sheets, thawed

  8. Flour for dusting the board

  9. 1 egg, beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. In small bowl toss cookie crumbs, chocolate, Amaretto and butter until well combined.

  2. Stuff some of chocolate mixture into hollow of each apple. Brush apples with apricot preserves.

  3. On lightly floured board roll each puff pastry sheet until 1/8-inch thick. Cut out 4 circles large enough to cover apples entirely. If desired, cut small leaf shapes from remaining dough. Lay a dough circle over each apple, smooth over apple and seal well at the bottom. Brush each apple with some of the beaten egg and garnish with dough leaves, if desired, pressing lightly to adhere.

  4. Place apples on rimmed baking sheet, leaving at least 3 inches of space between them. Bake 25 to 30 minutes, until deep golden brown. Serve warm.


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