Bourbon Baked Apple en Croûte with Pecan Praline Ice Cream

Bourbon Baked Apple en Croûte with Pecan Praline Ice Cream

This elegant dessert features tender, bourbon-infused apples wrapped in crispy phyllo, complemented by a rich caramel sauce and nutty ice cream.

Baked Apples

  • 6 small Braeburn, Gala, or Granny Smith apples, peeled and cored
  • 2 oz (56g) salted butter
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 cup (50g) brown sugar
  • 1/4 cup (60ml) bourbon

Instructions: Combine all ingredients in a vacuum-sealable bag. Seal the bag and place it in a Sous Vide water bath set to 77°C (170°F) for 45 minutes to 1 hour, or until the apples are slightly softened. Remove and cool the apples completely in the refrigerator.

Apple Filling

  • 1/2 cup (100g) brown sugar
  • 3 oz (85g) softened butter
  • 1 tsp cinnamon

Instructions: Cream together the butter, brown sugar, and cinnamon until well combined. Transfer the mixture to a piping bag fitted with a round tip. Fill the center of each cooled apple with this mixture.

Phyllo Preparation

  • 1 package phyllo dough sheets
  • 12 oz (340g) butter, melted

Instructions: Lay one sheet of phyllo dough on a clean cutting board and cut it into a 10-inch square. Brush the square with melted butter. Place a second 10-inch phyllo square on top and brush with melted butter. Repeat this process until you have four buttered layers.

Assembly and Baking

  1. Place one prepared apple in the center of the stacked phyllo squares.
  2. Gather the corners of the phyllo up to the center, creating a pouch with a decorative, floral-like top. Gently press to secure.
  3. Repeat for the remaining apples.
  4. Bake the phyllo-wrapped apples in a 375°F (190°C) oven for 15 minutes, or until they are golden brown and crispy.

Bourbon Caramel Sauce

  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) heavy cream
  • 1 tbsp (14g) unsalted butter
  • Pinch of kosher salt
  • 1 oz (30ml) bourbon

Instructions: In a heavy 1-quart saucepan, combine the sugar and water. Cook over medium-high heat until the caramel reaches the color of dark coffee (without stirring, swirl occasionally to ensure even cooking). Carefully whisk in the heavy cream and butter. Remove from heat and stir in the kosher salt and bourbon. Cool completely and set aside.

Presentation

To serve, generously spoon bourbon caramel sauce onto plates. Place a warm, crispy phyllo-baked apple on top of the sauce. Finish by serving with a scoop of pecan praline ice cream.

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