Turkish Baked Apple Dessert with Cinnamon and Walnuts
Elma Tatlısı
This traditional Turkish dessert features tender baked apples filled with fragrant cinnamon, crushed walnuts, and a touch of honey that creates a golden, caramelized exterior. The apples become beautifully soft while maintaining their shape, with the filling creating aromatic pockets of warmth. It's an elegant yet simple dessert that transforms ordinary apples into something truly special.
Ingredients
Instructions
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Prepare the apples
Wash and dry the apples thoroughly. Using a sharp knife, cut off the top quarter of each apple to create lids. Carefully hollow out the core and flesh with a spoon, leaving 1cm thick walls. The cavity should be deep but not pierce the bottom. Brush the cut surfaces with lemon juice to prevent browning. Do not make the walls too thin or the apples will collapse during baking.
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Make walnut filling
Roughly chop the walnuts into small pieces using a knife or food processor for 30-60 seconds. In a mixing bowl, combine chopped walnuts with sugar and cinnamon. Mix thoroughly until the sugar coats all the walnut pieces evenly. The mixture should smell fragrant and aromatic. Do not over-process the walnuts into powder - they should retain some texture.
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Stuff the apples
Preheat oven to 180°C. Fill each hollowed apple with the walnut mixture, pressing gently to pack it down without crushing. Leave about 5mm space at the top. Place a small piece of butter on top of each filled apple. The filling should be level with the apple opening but not overflowing. Do not pack too tightly as the filling will expand slightly when heated.
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Arrange for baking
Place the stuffed apples in a baking dish that fits them snugly. Pour water around the apples - not over them. Drizzle honey evenly over each apple, allowing it to coat the skin. The water should reach about 1cm up the sides of the apples. Do not pour water into the apple cavities or it will dilute the filling.
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First baking phase
Bake uncovered at 180°C for 25-30 minutes until the apples start to soften and the skins begin to wrinkle. The honey should create a light golden color on the apple skins. Check that the water hasn't evaporated completely - add more if needed. Do not let the dish go completely dry or the apples will burn on the bottom.
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Final baking
Reduce heat to 160°C and continue baking for 15-20 minutes until the apples are tender when pierced with a fork but still hold their shape. The filling should be bubbling gently and the apple skins should be golden brown. The apples are done when they yield to gentle pressure but don't collapse. Do not overbake or the apples will become mushy and lose their form.
Tips
Cooking Tips
Choose firm, tart apples like Granny Smith or Braeburn that hold their shape well during baking. Score the apple skin lightly around the middle to prevent bursting during cooking.
Alternatives
Replace walnuts with chopped almonds or hazelnuts for different flavor profiles. You can substitute honey with maple syrup, though it will create a slightly different taste and color.
Serving & Storage
Serve warm with a scoop of vanilla ice cream or Turkish kaymak. Store leftovers covered in the refrigerator for up to 3 days and reheat gently in a low oven before serving.
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