{Imprisoned apples}

Preparation time: 30 min
Cooking time: 30 min
Total: 1 hora 
Yield: 4

4 apples
2 sheets of pie dough
4 tablespoons custard
walnuts, raisings, chopped almonds

To caramelise:
150 gr sugar

For the custard:
250 ml milk (1 cup)
250 ml heavy cream (1 cup)
150 gr sugar (3/4 cup)
3 egg yolks
1 vanilla pod
30 gr cornstarch (two tablespoons)

Step 1

Bake the apples. To do this wash them carefully, core them, put in a dish suitable for oven, with half a glass of water, and cook at 180Cº for 25 minutes.

Step 2
Prepare the filling. Hydrate the raisins in some water for an hour. Then drain them. Prepare your favorite custard or creme pattisiere recipe, and take 4 tablespoons. Mix custard with raisins and nuts.

Step 3
Once the apples are baked, pour into the middle/core of each apple 1 tablespoon of the raisin filling we’ve prepared previously.

Step 4
Prepare the pastry prison. Use a grid cutter or sharp knife to create a grid or pattern on the pastry sheets. Take some parchment paper and wad a bunch of it up into a large ball, about the size of your apple.

Step 5
Cut the pastry into 4 pieces, and then wrap each piece around the paper balls. See step-by-step images on the related blog link. Place on a baking sheet.

Step 6
Bake the pastry for 15 minutes at 200 º C. If dough is too thin to use the cutter and gives you problems, you can knead it and stretch the width you wish.

Step 7
After baking the grids, carefully remove the baking paper ball from inside.

Step 8
Prepare the caramel, just putting sugar in a nonstick pan over medium heat, and heating it until it becomes liquid and gets dark.
Step 9
Once the pastry grids are baked, use a pastry brush to spread hot caramel over them, being careful not to get burned. Let the caramelised grids dry.

Step 10
To serve, put an apple (already filled) on a dish and cover with the pastry grid.