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 Apple Puffs with Chestnuts Recipe
If you like crispy Filo dough, fragrant apple filling with nuts and tender chestnuts, then you will definitely like this wonderful recipe of Greek cuisine!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 45 minutes
Servings
Ingredients
Dough:
Filling:
For table layout:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 45 minutes
Servings
Ingredients
Dough:
Filling:
For table layout:
Instructions
  1. Marinate the cranberries in brandy. Cut off the tops of chestnuts, and boil the bay leaf in water until tender.
    Marinate the cranberries in brandy. Cut off the tops of chestnuts, and boil the bay leaf in water until tender.
  2. Peel the finished chestnuts and mash them into pieces.
    Peel the finished chestnuts and mash them into pieces.
  3. Preheat the oven to 175 °C. Peel the apples and cut them into very small pieces, add the zest and juice.
    Preheat the oven to 175 °C. Peel the apples and cut them into very small pieces, add the zest and juice.
  4. The bun is divided into 2 parts. Whisk in a blender and add to the apples.
    The bun is divided into 2 parts. Whisk in a blender and add to the apples.
  5. Put the second part of the bun in a blender, add nutmeg, ginger, cloves, cinnamon, nuts, sugar and whisk until crumbly. Add to the apples. Add cranberries, melted butter (75 g) and chestnuts to the filling. Mix well.
    Put the second part of the bun in a blender, add nutmeg, ginger, cloves, cinnamon, nuts, sugar and whisk until crumbly. Add to the apples. Add cranberries, melted butter (75 g) and chestnuts to the filling. Mix well.
  6. Melt and cool the butter (75 g), grease the muffin pan with butter. Brush the Filo sheet with butter and fold in half.
    Melt and cool the butter (75 g), grease the muffin pan with butter. Brush the Filo sheet with butter and fold in half.
  7. Brush with butter and fold in four. Lubricate with oil again and place 2 full tablespoons of filling in the center.
    Brush with butter and fold in four. Lubricate with oil again and place 2 full tablespoons of filling in the center.
  8. Connect the opposite ends of the dough...
    Connect the opposite ends of the dough...
  9. ... turn up the corners to make a pouch.
    ... turn up the corners to make a pouch.
  10. Put it in a mold, brush with butter and sprinkle with sugar. Secure the edges by piercing with a cinnamon stick.
    Put it in a mold, brush with butter and sprinkle with sugar. Secure the edges by piercing with a cinnamon stick.
  11. Bake for 40-50 minutes until golden brown.
    Bake for 40-50 minutes until golden brown.
  12. Serve, sprinkled with powdered sugar and cinnamon to taste. Garnish with mint.
    Serve, sprinkled with powdered sugar and cinnamon to taste. Garnish with mint.
  13. Bon appetit.
    Bon appetit.
  14. In the rift.
    In the rift.
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