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Chef Tom Franz - Passover Desserts - Maple and Marzipan Stuffed Baked Apples

Everyone is familiar with grandma's beloved baked apple dessert. I’m here to offer a truly pampering upgraded version for you to try. Even if you are afraid to make desserts, you have nothing to fear from this one. Prepare these apples in just two minutes and the result is so sophisticated. This dessert can also be prepared in a parve version, making it the perfect choice to finish off your holiday meal.

Ingredients (for 6 servings):

6 large apples

¼ cup walnuts, roasted and chopped

¼ cup pecans, roasted and chopped

50 grams of raw marzipan, cut into small cubes

¼ cup of light raisins

1 tsp cinnamon

1 tbsp brown sugar

1 ½ oz butter, cut into small cubes (use margarine for pareve recipe, or omit altogether)

1 cup of high-quality maple syrup


1. Preheat the oven to 180°C or 350°F.

2. Cut the top of each apple, about ¾ of an inch thick, which will later serve as a lid for the apples.

3. Using a knife and spoon, carefully scoop out the center of each apple so that there is room for a generous amount of filling. Then, cut a thin slice from the bottom of each apple so that they stand straight in the pan. Use an oven safe deep dish pan.

4. In a small bowl, combine the walnuts, pecans, marzipan, raisins, cinnamon and brown sugar. Using a spoon, fill the apples with the mixture and make sure that each apple has a bit of each ingredient. Then, top the apples equally with the butter cubes and maple syrup. If there is room in the pan, allow the "lids" to bake as well. If there is no room in the pan, you can use a separate pan and drizzle them with maple.

5. Bake the apples until soft, about 40-50 minutes. Occasionally open the oven and spoon the liquid that forms in the pan over the apples. The apple “lids” can be taken out of the oven once soft, about 15-20 minutes.

6. Transfer the apples to a serving tray. Now, cook the liquid that has accumulated in the pan (plus the rest of the filling) in a small pot until it becomes a thick syrup, about 10 minutes.

7. Add another teaspoon or two of the filling to each apple, then drizzle with syrup, and partially cover each apple so the filling peeks out.

Optional: Serve with vanilla ice cream or whipped cream.

Food styling: Shani Holtzker from

Special thanks to Floralis for their photography location and tools http: //


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