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Puffed apple with Beemster cheese and spicy balsamic syrup

Dessert. 4 persons. Preparation 60 min.

Ingredients

  • 300 g piece Beemster Jong Belegen 48+
  • 4 apples with stalk (Granny Smith)
  • 100 g walnuts
  • 4 slices of buttercream puff pastry
  • 2 tsp dried thyme

Optional: spicy balsamic syrup

  • 100 ml balsamic vinegar
  • 50 g sugar
  • 3 cloves

Prepare

  1. Preheat the oven to 190 °C.
  2. Cut off the tops of the apples (about 1 to 2 cm) and save them. Using an apple corer, remove the core from the apples. Be careful not to remove the bottom of the apple. Make a generous hollow so that the filling can go in here later. Make a notch in the skin horizontally along the center of the apple with a sharp knife. This will prevent the apple from cracking.
  3. Finely chop the walnuts with a chef's knife. Toast them briefly in a frying pan to release their fragrance and flavor.
  4. Grate the cheese. Mix the cheese with the walnuts.
  5. Fill the apples generously with grated Beemster cheese and pieces of walnuts. Put the leftover "hats" back on the apples.
  6. Place the apples in a baking dish lined with baking paper and bake in the oven at 190 °C for 20 min.
  7. Remove the apples from the oven and let cool completely.
  8. Roll out each puff pastry slice slightly larger. Sprinkle 1 side with dried thyme. This will be the outside. Fold the puff pastry like a bowl around the cooled, stuffed apples. Keep the top open so you can still see the cap with the stem of the apple. Brush the outside with egg yolk.
  9. Put the apples in oven for another 20 min. Check how brown they are after 10 min and lower the temperature if necessary if they brown too quickly.

Serving tip

Paint some baking paper and place the puffed apple on top. Serve in a low, small dish.

Optional: krosy balsamic syrup

  1. Bring the balsamic to a boil with the sugar.
  2. Add 3 cloves to this.
  3. When it boils, turn down the heat and let it simmer for 15-20 minutes. Let this cool off from the heat.
  4. Carefully remove the cloves, then pour the balsamic syrup into a bowl or clean weck jar. Once cool, it becomes a thick syrup. Delicious for over puffed apples from the oven!

*This recipe was developed by 24Kitchen.

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