Poppyseed Dukkah-Filled cooked apples with caramel spice


Poppyseed Dukkah-Stuffed Apples Coconut Candy - Kitchen Golubka

Poppyseed Dukkah-Stuffed Apples Coconut Candy - Kitchen Golubka

Climbing really fast today to share the recipe for this table dessert – baked apples! These babies are fun to make on the healthiest side until the desserts go, but still so satisfying and festive. It is taken up to that next level with the pappian dukkah pockets that lived inside each apple, as well as an important chopped homemade coconut caramel: D

Poppyseed Dukkah-Stuffed Apples Coconut Candy - Kitchen Golubka

Poppyseed Dukkah-Stuffed Apples Coconut Candy - Kitchen Golubka

Poppyseed Dukkah-Stuffed Apples Coconut Candy - Kitchen Golubka

Poppyseed Dukkah-Stuffed Apples Coconut Candy - Kitchen Golubka

Poppyseed Dukkah-Stuffed Apples Coconut Candy - Kitchen Golubka

A few years ago I had the idea of ​​making the sweet dukkah (Egyptian seasoning and blend of nuts / seeds) a few years ago when I put it in these Sweet Dukkah (another big coffee or tea dessert after a holiday meal ). I make a blend of walnuts and hazelnuts, sesame seeds, poppy seeds, aromatic spices and dates. I especially love the combination of popcorn and caramel, so I raised them in this particular sweet duke recipe.
The result: thin, warm apples with a pleasing amount of suitable spice and crunchy by the dukkah and delicate sweetness from the mandatory cake of coconut. Some vanilla ice creams would be great on the side! I hope you enjoy these 🙂

Poppyseed Dukkah-Stuffed Apples Coconut Candy - Kitchen Golubka

Poppyseed Dukkah-Stuffed Apples Coconut Candy - Kitchen Golubka

Poppyseed Dukkah-Stuffed Apples Coconut Candy - Kitchen Golubka

Poppyseed Dukkah-Filled cooked apples with caramel spice

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Serves: 6 baked apples

Components
for baked apples
  • 6 small apples with honeycomb
  • juice of ½ lemon
  • poppyseed dukkah (recipe below)
  • 1½ cup apple cider
  • rosemary, thyme or other aromatic herbs to inject cider (optional)
  • olive oil – for spraying
  • coconut – for spraying
  • coconut candy (link recipe)
for the dukkah parrot
  • 1 cup of fresh hazelnuts or nuts, or a mixture of both
  • ¼ cup sesame seeds
  • 4 tablespoons of poppy seeds
  • 3 green larch cardamom – crushed in mortar and pestle, green shells removed
  • ½ teaspoon spoonful of coriander seeds
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • 3 soft dates – cut and chopped
  • pinch of salt

Instructions
to make cooked apples

  1. Preheat the oven to 350 ° F (180 ° C).
  2. Cut it over each apple (see photos) and leave it aside. Carefully knead apples using a small knife or apple corer and finely chop the lemon juice over them.
  3. Big things apples with dukkah, piling up over the top. Close the apples with the top apples and transfer the apples to a cooked dish.
  4. Apply apple cider on the apples and add the herbs to the bottom of the plate, where the cider is accumulating, if you use it. Sprinkle the apples with olive oil and sprinkle with coconut sugar. Bake for about 1 hour until soft, spraying with baking fluid every 15 minutes. Be careful not to exceed the apples, as they could start dividing the seams.
  5. Let the apples cool down and serve with coconut candy and sprinkle with more dukkah. A scoop of vanilla ice cream would not hurt nor 🙂
to make the duckling parrot

  1. Preheat the oven to 350 ° F (180 ° C). Spread hazelnuts / walnuts on a baking sheet and toast for 5 minutes. Add sesame seeds and poppy seeds and continue to toast for another 5 minutes. Remove from the oven.
  2. Toast the cornflake and coriander seeds in a medium heat pot till you flavor for about a minute. Rub well into a mortar and pestle.
  3. Add hazelnuts / walnuts in a food processor bowl and pulse sometimes. Add sesame seeds and poppy seeds, cardamom, coriander, cinnamon, nutmeg, dates and salt to the food processor. Pulp to be combined with the consistency of coarse bread crumbs.

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