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Traditional Viennese Baked Apples with Walnut Filling | Oven-baked
(0)
45 min
Quick
Gurkerl Küche
Ein herrlicher Herbstklassiker aus der traditionellen Wiener Mehlspeisküche. Saftige Äpfel, gefüllt mit einer aromatischen Mischung aus Walnüssen, Rosinen, Zimt und Honig, sanft im Backrohr gebacken und mit fruchtigen Preiselbeeren verfeinert. Herrlich wärmend und unkompliziert zubereitet!
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Thoroughly wash the apples, rub them dry, and generously core them using an apple corer, making sure to leave a small base at the bottom.
Roughly chop the walnuts. In a small bowl, mix the chopped walnuts with the raisins, 30 g of the lingonberries, liquid honey, vanilla sugar, cinnamon, and 20 g of soft butter to form a compact filling.
Filling and Baking
Evenly and firmly fill the prepared apples with the walnut mixture. Grease an ovenproof baking dish with a little butter and place the apples side by side inside.
Chef's tip
Tart, firm apple varieties such as Boskoop, Topaz, or Elstar are best suited for baked apples, as they do not fall apart during baking and provide a wonderfully aromatic contrast to the sweet nut filling.
If you like it even nuttier, you can briefly toast the chopped walnuts in a pan without oil before mixing.
Ingredients
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