Apple Marzipan Recipes

APPLE-MARZIPAN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine butter and sugar in a bowl and beat with an electric mixer until creamy. Add eggs, one at a time, and beat until well combined. Mix in milk and vanilla sugar.
• Combine flour, baking powder, and salt in a small bowl. Sift over the batter and fold in with a spatula until combined. Fold apples, almonds, and crumbled marzipan into the batter.
• Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BAKED APPLES WITH MARZIPAN AND ORANGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Peel apples and carefully cut out core using an apple corer. Place in a small baking dish side by side.
• Knead marzipan and orange marmalade together in a small bowl and stuff mixture into the apples. Top with butter cubes. Pour orange juice into the baking dish.
• Bake in the preheated oven until apples are soft, 55 to 60 minutes. Baste with orange juice every 10 to 15 minutes.

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APPLE MARZIPAN PUFF PASTRY TART

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Roll puff pastry out into a 14- to 15-inch circle on a floured surface. Place onto the prepared baking sheet.
• Place marzipan between 2 pieces of plastic wrap and roll into a circle about 11 inches in diameter. Remove plastic wrap and place marzipan in the center of the puff pastry.
• Toss apples, cornstarch, butter, flour, cinnamon, and nutmeg together in a large bowl. Add brown sugar and toss quickly.
• Arrange the apple slices in concentric circles onto the marzipan, leaving about 3 inches of pastry free at the edges. Pile the apple filling high up in layers and add all the dry bits remaining in the bowl. Sprinkle with pecans.
• Fold edges of the puff pastry up around the filling, leaving center open and pinching the edges where it overlaps. Press pastry gently around the filling to squeeze out any excess air in between. Brush a little egg around the top.
• Place in the preheated oven and immediately reduce the temperature to 350 degrees F (175 degrees C). Bake until puff pastry is golden brown and apples are fork-tender, 35 to 40 minutes.

APPLE MARZIPAN GALETTE

Steps:

• Preheat oven to 425°F.
• Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.
• Combine apple, 1/2 cup sugar, flour, 1/4 t. almond extract, lemon juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425°F for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).
• Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 t. almond extract. Drizzle over galette.

CHRISTMAS APPLES WITH MARZIPAN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange apple halves in a large baking dish. Fill cores with marzipan. Sprinkle 1 teaspoon cinnamon over each half.
• Bake in the preheated oven until tender, about 40 minutes. Garnish apples with walnuts and raisins.

MARZIPAN & MINCEMEAT APPLES

Steps:

• Cut the apples in half widthways. Remove and discard cores, then stand the apples in a microwave-safe dish. Break the marzipan into small chunks and mix with the mincemeat and lemon zest. Spoon into the centre of the apples and pour over the lemon juice.
• Cover the dish with cling film, pierce several times and microwave on High for 4½ minutes. If you don't have a turntable and the apples are not cooking evenly, turn the dish halfway through.
• Remove the cling film and leave to stand for 5 minutes before serving.

MINCEMEAT, MARZIPAN & APPLE TARTE FINE

Steps:

• Line a baking sheet with baking parchment, and unroll the pastry on top. Prick all over with a fork, then spread the mincemeat over the pastry so it's covered in a thin layer, leaving a 1cm border around the edges. Chill for 20 mins.
• Roll the marzipan out on a work surface dusted with icing sugar to a roughly 30 x 21cm rectangle that's about 2mm thick. Drape it over the rolling pin and lay over the pastry, on top of the mincemeat layer. It should fit neatly in the middle of the pastry, within the border. Chill for another 20 mins.
• Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside. Peel and core the apples, but keep them whole. Using a mandoline or sharp knife, thinly slice the apples crosswise, so you end up with thin apple rings. Arrange the apple rings over the marzipan in an overlapping tight spiral shape that goes from the outside into the centre, or in neat overlapping lines. Dot over the butter and sprinkle with the sugar.
• Bake for 35-40 mins until the apples are golden and caramelised, and the pastry is cooked through. Serve in small slices with crème fraîche. Will keep, covered in the fridge, for up to three days.

CRANBERRY & MARZIPAN BAKED APPLES

Steps:

• Chop marzipan into small chunks and mix with the cranberries, flaked almonds and honey.
• Core apples and mark a line around the circumference of each using a sharp knife. Set the apples in a shallow ovenproof dish that fits them snugly and stuff the cavities with the cranberry mix.
• Pour the water into the dish. Bake at fan 170C/conventional 190C/gas 5 for 30-40 minutes until the apples are tender. Cool for 10 minutes before serving with custard or clotted cream.