Apple Douillon Forki (Norman Bourdelot)

The Douillon de Poma is a sweet and crispy parcel that conceals a tender and succulent baked apple inside, infused with water and sugar.
baked
cake
dessert
traditional
vegetarian
Ingredients
Servings
8
Measurement units

Apples and syrup

  • 4 Golden apples (or Reinette)
  • 200 mlwater
  • 80 grssugar
  • 50 grshoney
  • a knob butter

Apple filling

  • 80 grsbutter
  • 3 culleradessugar
  • 40 grssultana raisins
  • to taste liqueur (rum, cognac…) or water, to soak the raisins
  • 10 gsliced almonds (or chopped walnuts)

Puff-pastry wrapping

  • 1 sheetpuff pastry
  • 1 egg
Nutritional Information

Per serving

Calculated for 8 servings

Calories
407 kcal
Protein
3.8 g
Fat
22.2 g
Carbohydrates
50.2 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Soak the raisins in warm water or a liquor for at least 15 minutes to ensure they are well hydrated.
  2. Remove the baking tray from the oven to prepare the apples, making sure it has enough space to place them later.
  3. Preheat the oven to 200ºC with heat from both top and bottom, without a fan.
  4. Peel the apples using a peeler to avoid losing too much flesh.
  5. Remove the core using a small knife and a teaspoon, taking care not to break the apple or reach the bottom, as it should remain whole.
  6. Slice a thin round from the base of each apple so they stand upright during cooking.
  7. Bring water, sugar, honey, and a small amount of butter to boil in a saucepan large enough to hold the apples once prepared.
  8. When the water reaches a boil, add the apples and cook them for about 8 minutes, or until they are half-cooked.
  9. Carefully remove the apples from the saucepan, let them cool, and drain well. Set them aside.
  10. In a bowl, mix the filling for the apples; combine butter, sugar, drained raisins, and sliced almonds until homogeneous.
  11. Stuff the apples with the prepared mixture, pressing lightly to ensure they are well filled.
  12. Roll out the puff pastry sheet with a rolling pin until it reaches a thickness of about 3 mm, and cut it into four parts large enough to cover each apple.
  13. Wrap each apple with a portion of puff pastry, forming a ball that seals tightly around the fruit.
  14. Place a sheet of baking paper on the tray and arrange the puff pastry-wrapped apples on top of the tray.
  15. Brush the apples with beaten egg to achieve a golden color during baking.
  16. Lower the oven to 180ºC and bake for about 30 minutes or until the puff pastry is golden brown and crispy.
Recommendations & Tricks
  • Choose Golden or Reinette apples of similar size to ensure even cooking.
  • Buy puff pastry at the supermarket and let it thaw slowly in the refrigerator for a few hours before using it, as this will make it easier to handle.
  • Mix 200 ml of water with 80 grams of sugar, stirring until it completely dissolves to obtain a smooth syrup.
  • Use 3 tablespoons of honey to give a sweet and aromatic touch to the apple stuffing.
  • Cut a bit of butter and place it inside each hollowed apple to achieve a creamy filling.
  • If you want to innovate, add dried fruits like walnuts or almonds, or even raisins, to the filling for added texture and flavor.
Original recipe
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    Apple Douillon Forki (Norman Bourdelot) | The Catalan Table