Apples in Filo Pastry

The trick: The homemade hazelnut brittle!

1. for the brittle, toast hazelnuts in a frying pan without fat over medium heat until a nutty aroma rises, then remove. Caramelize sugar, fold in hazelnuts, spread amount on an oiled baking sheet, cool and finely crush between two sheets of parchment paper with a rolling pin.

2. remove the core from the washed apples with a corer. Cut aluminum foil into four 20x 20 cm pieces. Place one apple on each, top each with 10 g butter and drizzle with a little honey. Close apples well with foil, bake in heated oven at 200 °C for 25 to half an hour. Cool apples, unwrap them, collecting the juice.

3. cut cold nougat 25 g heavy, 5 cm long pieces, roll lightly lengthwise and roll in the almond kernels. Fill apples with nougat sticks.

4. Heat 40 g butter, cut filo pastry into eight 15×15 cm squares and brush with hot butter. Brush muffin tray with remaining butter. Place one dough square in each of four wells, sprinkle squares with half of the brittle, stagger remaining dough sheets on top. Spread remaining brittle and stuffed apples evenly on top. Gently press the corners of the dough smooth.

5. bake the apples with the “flowery” pastry coating in the heated oven at 200 °C for 8 minutes until golden brown. In the meantime, pour the collected ap

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