Reversed apple dessert with cinnamon and crème fraîche

Name: reversed apple dessert with cinnamon and crème fraîche
Total time: 30 min
Yield: 4
Ingredients: 2 Apple; 150 gram Marzipan; 50 gram butter; 2 tablespoon powdered sugar; 4 slice puff pastry; 250 ml cr? me fra? che; 1 pinch cinnamon; 3 teaspoon granulated sugar; 4 twig fresh mint; 4 bunch currant

Ingredients

Directions

Additional requirements: apple drill, baking paper.
Preheat the oven to 180 ° C.
Cut the apples halfway through and take out the core with an apple drill.
Fill the three-quarter hole with marzipan and fill the rest with butter.
Put baking paper on the oven plate and sprinkle the icing sugar on top.
Put the apples on with the flat side down.
Cover each apple with a slice of puff pastry and press it lightly around.
Place the oven plate in the oven and bake the apples for twenty minutes.
Meanwhile, mix the crème fraîche with the cinnamon and sugar and put it away in the refrigerator.
Take the apples from the baking sheet and place them with the dough down on a plate.
Spoon a tablespoon of crème fraîche with cinnamon over the apples and garnish with a sprig of fresh mint and the currants.