Baked Apple Tulip

Cinnamon spiced whole apples bloom like flowers when presented individual pastry cups.

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Servings: 6

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  • 1/4 cup (50 mL) packed brown sugar
  • 2 tbsp (25 mL) raisins or chopped dates
  • 1 tbsp (15 mL) butter, softened
  • 1/2 tsp (2 mL) cinnamon
  • 6 medium Ontario Apples
  • Pastry for 2-crust pie
  • 1 Ontario Egg White
  • 2 tbsp (25 mL) granulated sugar


Combine brown sugar, raisins, butter and cinnamon. Core apples and prick skin with fork (or peel, if desired). Spoon sugar mixture into centre of apples. Set aside.

Divide dough in half. Roll each into 15-x 5-inch (37.5 x 12.5 cm) rectangle and cut each into 3, 5-inch (12.5 cm) squares. Press gently into large individual 10 oz (300 mL) custard cups, with 4 corners forming `tulip petals'. Place filled apples in centre of each pastry cup. Bake at 425°F (220°C) for about 20 minutes or until apples are tender.

Meanwhile, beat egg white until foamy. Gradually add granulated sugar and continue beating until stiff peaks form. Spoon onto top of each apple. Return to oven and bake about 5 minutes longer or until golden brown. Cool slightly and remove to serving plates. Serve warm.

  • Protein: 4 grams
  • Fat: 19 grams
  • Carbohydrates: 61 grams
  • Calories: 431