**Whole Baked Apples with Puff Pastry and Cinnamon Sugar**

We're going to make whole baked apples okay then we're going to flavor them with cinnamon sugar fill them with satanas and then wrap up in puff pastry. This is a unique twist on traditional apple pie, where we use individual cooking apples that are relatively small to cook all the way through.

For this recipe, it's best to use cooking apples as they tend to be smaller and will cook more evenly. If you can't find cooking apples, regular apples can be used but they may not hold their shape as well when baked whole. To begin, peel two of our small cooking apples and while we're waiting on that, crack an egg which we'll need later for our egg wash.

Now, over here, let's take the core out of one of the apples. We don't want to eat the core, but we want to keep the apple whole so once you've cut all the way around, just push the core out like that and what that does is cook it a little quicker because you haven't got that core in the middle, but also creates a pocket to fill with our satanas.

The thing with cooking apples is they do tend to go brown quite quickly. If we squeeze some lemon juice over another apple in a bowl while I work on the first one, the acid will help stop that from discoloring or oxidizing. For this recipe, let's use a pinch of cinnamon and some brown sugar as our filling ingredients. Cinnamon is always good with apples and it has several health benefits including curbing insulin spikes and regulating blood sugar levels.

Now that we have our satanas mixture ready, let's fill the hollowed-out apple with it and then roll out our puff pastry. We'll place one of our stuffed apples onto the pastry and brush the edges with some egg wash to seal them together. This will help create a golden brown crust on our baked apple pie.

Rolling out the rest of the pastry, we can fill the second apple in the same way and then wrap it up in the puff pastry, brushing the outside with egg wash as well. To finish off our individual apple pies, let's cut some leaves from our leftover puff pastry to create a decorative top for each pie.

Now that we have our individual apple pies ready, we can place them on a baking sheet lined with parchment paper and bake in a preheated oven at 220° C until they're golden brown and puffy. This should take about half an hour, depending on the size of our apples.

Once baked, our individual apple pies are perfect for serving as a dessert or snack. We can top them with a glug of double cream to bring out the flavors and textures of the baked apples. Cutting into one of these pies will reveal a perfectly cooked apple filled with cinnamon sugar and satanas, all wrapped up in a flaky puff pastry crust.

The best part about making individual baked apples is that they can be made ahead of time and refrigerated until ready to bake. This makes them perfect for parties or special occasions where you want to serve something a little different from traditional apple pie.

"WEBVTTKind: captionsLanguage: enapple pie is the nation's favorite and today we're going to make an individual one this is our version of apple pie we're going to use whole baked apples okay then we're going to flavor them with cinnamon sugar fill them satanas and then wrap up in puff pastry okay so start with two cooking apples and these are relatively small cooking apples and in order for them to cook all the way through you do need to be quite small ones so if you can just peel those and while we're waiting on that I'm just going to crack an egg which we'll need later on for our egg wash want that nice Golden Crisp color on our pipe if I used a a regular Apple what would be the consequences a tougher bite okay okay so best best to get cooking apples if you can for this particular recipe there's a tip awesome one done if you can do exactly the same with the other one and over here now we need to take the core out so why are we coring it we don't want to eat the core but we want to keep the Apple whole so once you've cut all the way around you should just be able to kind of push the whole thing out like that and what that does is two things means it's going to cook a little bit quicker cuz you haven't got that core in the middle but also you've now got a pocket to fill it with now the thing with cooking apples they do tend to go Brown quite quickly so if you can squeeze the lemon over a apple in a bowl while I do the other one and the acid will help to stop that from discoloring or oxidizing we've got a little pinch of cinnamon always works well with apple and some brown sugar so they can go in there as well and then just kind of roll them all together Cinnamon's good for weight loss isn't it is it yeah yeah apparently um curbs insulin spikes so it regulates your blood sugar levels and uh stops you from being hungry a teaspoon a day but not all at once and then once you got it all sort of inside and out roundabout that's the cinnamon sugar I want you to fill the ho with our salanas okay and obviously as they cook all the apple juices will soak back into them and rehydrate and then we can get on to the pie part of our Apple Pine so this is just shop bought pre-rolled puff pastry which we roll out first time I um ever looked for puff pastry couldn't find it anywhere because I didn't realize it would be refrigerated by the cheese you can buy it frozen but often you're right it's in the dairy section so we take one of our apples CED and stuffed and put that onto there and then the egg wash we had before we just wipe around the outside glue on the inside and golden brown on the outside so it has two purposes roll it all up to the top and then when you get to the top there's now way too much PTI that's not going to cook in the same amount of time as the rest so you've just got to take all of that off so there's one of our individual apple pies and we repeat exactly the same process with the other one I'm also going to take off a little bit and I want you to get a little bit ay while I'm busy Mike oh yeah and make some apple leaves out of here okay cut some leaves out for the top I am fashioning a tiny Apple Leaf out of this puff P pastry presentation is everything beautiful and what I'm going to do Mike is egg wash the top of these that you can stick it to it and maybe one more to go opposite it I can do that now at this point you've got to egg wash all the way around the edge cuz that's what's going to make it nice and golden and crispy beautiful now at that point we have our individual apple pies ready to go you can make these ahead of time and just put put them in the fridge they'll stay there until ready to cook but for now we're going to put them into the oven 220° C until they're golden puffy completely round it's about half an hour there we go golden puffed up nice and crispy on the outside that's what you want from a good apple pie the leaves have shrunk so they've shrunk but they're still there they're still looking pretty so one of those right in the middle there now it's quite a big portion you could just go for half but I think that's what we need with a good glug of double cream that's all you need to serve it with it's our ultimate individual apple puff sorted a bit of luck when we cut into it you should be able to see cooked Apple those fantastic salutas pour some cream on nice that's really good the apples are just they got that little cinnamony sharpness and not too sweet nice and CH T really sweet and a fancy apple pie you can make way ahead of timeapple pie is the nation's favorite and today we're going to make an individual one this is our version of apple pie we're going to use whole baked apples okay then we're going to flavor them with cinnamon sugar fill them satanas and then wrap up in puff pastry okay so start with two cooking apples and these are relatively small cooking apples and in order for them to cook all the way through you do need to be quite small ones so if you can just peel those and while we're waiting on that I'm just going to crack an egg which we'll need later on for our egg wash want that nice Golden Crisp color on our pipe if I used a a regular Apple what would be the consequences a tougher bite okay okay so best best to get cooking apples if you can for this particular recipe there's a tip awesome one done if you can do exactly the same with the other one and over here now we need to take the core out so why are we coring it we don't want to eat the core but we want to keep the Apple whole so once you've cut all the way around you should just be able to kind of push the whole thing out like that and what that does is two things means it's going to cook a little bit quicker cuz you haven't got that core in the middle but also you've now got a pocket to fill it with now the thing with cooking apples they do tend to go Brown quite quickly so if you can squeeze the lemon over a apple in a bowl while I do the other one and the acid will help to stop that from discoloring or oxidizing we've got a little pinch of cinnamon always works well with apple and some brown sugar so they can go in there as well and then just kind of roll them all together Cinnamon's good for weight loss isn't it is it yeah yeah apparently um curbs insulin spikes so it regulates your blood sugar levels and uh stops you from being hungry a teaspoon a day but not all at once and then once you got it all sort of inside and out roundabout that's the cinnamon sugar I want you to fill the ho with our salanas okay and obviously as they cook all the apple juices will soak back into them and rehydrate and then we can get on to the pie part of our Apple Pine so this is just shop bought pre-rolled puff pastry which we roll out first time I um ever looked for puff pastry couldn't find it anywhere because I didn't realize it would be refrigerated by the cheese you can buy it frozen but often you're right it's in the dairy section so we take one of our apples CED and stuffed and put that onto there and then the egg wash we had before we just wipe around the outside glue on the inside and golden brown on the outside so it has two purposes roll it all up to the top and then when you get to the top there's now way too much PTI that's not going to cook in the same amount of time as the rest so you've just got to take all of that off so there's one of our individual apple pies and we repeat exactly the same process with the other one I'm also going to take off a little bit and I want you to get a little bit ay while I'm busy Mike oh yeah and make some apple leaves out of here okay cut some leaves out for the top I am fashioning a tiny Apple Leaf out of this puff P pastry presentation is everything beautiful and what I'm going to do Mike is egg wash the top of these that you can stick it to it and maybe one more to go opposite it I can do that now at this point you've got to egg wash all the way around the edge cuz that's what's going to make it nice and golden and crispy beautiful now at that point we have our individual apple pies ready to go you can make these ahead of time and just put put them in the fridge they'll stay there until ready to cook but for now we're going to put them into the oven 220° C until they're golden puffy completely round it's about half an hour there we go golden puffed up nice and crispy on the outside that's what you want from a good apple pie the leaves have shrunk so they've shrunk but they're still there they're still looking pretty so one of those right in the middle there now it's quite a big portion you could just go for half but I think that's what we need with a good glug of double cream that's all you need to serve it with it's our ultimate individual apple puff sorted a bit of luck when we cut into it you should be able to see cooked Apple those fantastic salutas pour some cream on nice that's really good the apples are just they got that little cinnamony sharpness and not too sweet nice and CH T really sweet and a fancy apple pie you can make way ahead of time\n"