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Recipe · Normandy
Bourdelot aux pommes
Normandy apples baked in pastry
⏱ 60 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1all-butter shortcrust pastry
4large russet apples
60 g (2 oz)salted butter
60 g (2 oz)brown sugar
1 teaspooncinnamon
1egg yolk
1 tablespoonCalvadosoptional
- 1 all-butter shortcrust pastry
- 4 large russet apples
- 60 g (2 oz) salted butter
- 60 g (2 oz) brown sugar
- 1 teaspoon cinnamon
- 1 egg yolk
- 1 tablespoon Calvados optional
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Core the apples without going all the way through (leave the base).
- Roll out the dough and cut 4 large circles.
- Mix the softened butter, brown sugar, cinnamon and calvados.
- Fill the center of each apple with this mixture.
- Set each apple in the center of a dough circle.
- Bring the edges up to the top, pleating, to wrap the apple completely.
- Seal well at the top.
- Decorate with leaves cut from the scraps.
- Brush with egg yolk.
- Bake for 35 minutes at 200°C (400°F) until golden brown.
- Serve warm with a scoop of vanilla ice cream or a little crème fraîche.
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