Philadelphia Stuffed Apples and Jam
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– 150 grams of frozen shortcrust pastry
– 200 grams of sugar
– 2 tablespoons of brandy
– 4 c.s. Philadelphia cheese
– 4 c.s. peach jam
Thaw the shortcrust pastry at room temperature. We peel the apples and we discourage them.
In a saucepan we put the four apples, the sugar, the brandy and water. We boil for 5 minutes so that they soften a little and take on the flavor of the brandy and sugar, but without fully boiling them, because it would be very difficult for us to fill them well.
We carefully remove the apples and reserve.
We preheat the oven to 180º. Then we roll the shortcrust pastry over a floured surface and make four squares. In the center of each one we put an apple and in the hollow of the heart, a tablespoon of cheese and another of peach jam. Carefully wrap the apple with the shortcrust pastry, closing the package at the top.
We place the four wrapped apples on the baking sheet and roast for fifteen minutes.
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