Apples in Surprise

Roll out sufficient puff paste parings (No. 146) to the thickness of an eighth of an inch to make eight squares of five inches each. Peel and turn eight good medium-sized russet apples to have them two and a half inches in diameter; empty out the cores with a five-eighth of an inch column tube, and on each square of paste lay one apple; brush them over with butter, besprinkle with sugar, then fill the hollow in the apple with apricot marmalade (No. 3675); wet the edges of the paste, raise it up and enclose the apples well inside, attaching it firmly on top; moisten this and lay over it a round piece of paste cut out with a channeled pastry cutter (Fig. 16). Range the apples on a baking sheet a short distance apart, egg over, and cook in a slow oven for three-quarters of an hour. Ten minutes before removing glaze them over with sugar, and lay them on a dish as soon as they are done.