- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: medium
- 4 large cooking apples
- quince marmalade, to fill
- 2 x 500g packets of shortcrust pastry
- 450 g icing sugar
- 1 tbsp rose water
- 1 egg white, lightly beaten
- sprigs mint, to decorate
- pansies or primroses, to decorate
1. Preheat the oven to 180°C/gas 4.
2. Peel and core the apples, making sure you don't core all the way through but instead leave about 1cm at the bottom. Cut out the fuzzy part at the bottom.
3. Spoon the jelly or marmalade equally into the apples.
4. Wrap each apple up in pastry, dampening the edges with water and pressing together to seal well.
5. Place the apples on a baking sheet and bake until golden brown, around 30 minutes. Set aside to cool.
6. Sift the icing sugar into a mixing bowl and add the rosewater. Gradually add the beaten egg white, beating in until the icing thickens and holds its shape, adding more icing sugar if needed.
7. Ice the baked apples with around half a centimetre thickness of icing, either smoothing the icing or pulling it to create a rough effect. Set aside in a warm dry place for the icing to harden.
8. Decorate the 'snowballs' with mint sprigs and flowers and serve.
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