The 1901 Cookbook Archive
No. 1632 — Whole Apples in Puff Pastry
English historical translation of Molokhovets recipe No. 1632 from the 1901 Russian cookbook, retaining original methods and measures.
Make puff pastry No. 303 and cut into squares. Core and peel six to nine tart apples, rubbing with lemon at once to prevent browning.
Place an apple on each square, sprinkle sugar on and into it and seal the four pastry corners over it like an envelope.
Glaze with egg and bake until the apples are tender and the pastry browned.
To provide
2 Russian pounds apples and ½ pound sugar | ½ lemon and puff pastry No. 303 |
Original source: Read Russian recipe No. 1632. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.