Apfel Bahnhof

Recipe Ingredients

1/4 cup	36g / 1.3oz	Grated cheddar cheese
1/2 cup	99g / 3.5oz	Fresh butter - cut 1/4" cubes, and chilled
2 cups	125g / 4.4oz	Flour - sifted
3/8 cup	88ml	Chilled water
		Salt - to taste
		Flour - to dust
2		Crisp cooking apples (large)
2 tablespoons	30ml	Kirsch
2 oz	56g	Camembert cheese
2		Thin slices Emmenthal cheese
1		Egg - beaten

Recipe Instructions

Place cheese, butter and flour in a bowl and mix together with a pastry blender. Gradually add water until forming a firm dough. Knead lightly, cover with waxed paper and place in refrigerator to rest for 1/2 hour.

Once rested, roll out to 1/4-inch-thick oblong shape. Divide dough in half to make 2 squares, reserving 2 (1-inch) square pieces. Place large sheets of dough side by side on cookie sheet. Preheat oven to 375 degrees. Peel and core apples.

With syringe, inject apples with Kirsch and fill cavity with Camembert. Place apples on dough and top with Emmenthal. Pull opposite corner of pastry together on top of apple, crimp and seal, securing edges tightly with beaten egg. Cover seams with reserved patches of pastry.

Add pinch of salt to remaining egg wash and brush pastry. Bake for 30 minutes, until crisp and golden brown.

Source:
"THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0220) - from the - TV FOOD NETWORK"

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