Hungarian Baked Apples with Walnuts and Honey

About This Recipe

This baked apple dish reflects Hungary's abundant apple orchards, particularly in regions like Szabolcs-Szatmár-Bereg, and the country's tradition of simple, fruit-forward desserts that let good seasonal produce lead without much fuss. Whole apples are cored and stuffed with a mixture of chopped walnuts, honey and cinnamon, then baked until the apple itself turns soft and the filling melts into a warm, sticky center. The technique that matters is choosing a firm baking apple that holds its shape in the oven's heat rather than collapsing into applesauce — a firm, tart variety gives the best contrast against the sweet, nutty filling. A splash of water in the baking dish keeps the apples from drying out and creates a light syrup as it mingles with the honey that drips out during baking, which can be spooned back over the apples before serving. Served warm, sometimes with a dollop of whipped cream or a scoop of vanilla ice cream, these baked apples are a straightforward, comforting Hungarian dessert that shows how well the country's orchard fruit pairs with its equally beloved walnuts and honey.

Ingredients

Serves 4

• 4firm baking apples(such as Jonagold or Braeburn)
• 0.5 cupwalnuts(chopped)
• 3 tbsphoney(plus extra for drizzling)
• 1 tspground cinnamon
• 2 tbspbutter(softened)
• 2 tbspraisins
• 0.5 cupwater

Instructions

1. 1

   Core the apples

   Using an apple corer or small knife, remove the core from each apple, leaving the bottom intact to hold the filling.

2. 2

   Make the filling

   Mix walnuts, honey, cinnamon, softened butter and raisins together into a chunky paste.

3. 3

   Fill the apples

   Stuff each cored apple generously with the walnut-honey filling, pressing it down firmly.

4. 4

   Bake

   Place apples in a baking dish, pour water around the base, and bake at 190°C (375°F) for 30-35 minutes until the apples are tender when pierced with a knife.

   Choose a firm variety like Jonagold or Braeburn — softer apples like McIntosh can collapse into mush before the filling is fully warmed through.

5. 5

   Serve

   Spoon any syrup from the baking dish over the apples and drizzle with extra honey. Serve warm.

Variations

• •

  Add a splash of rum or brandy to the filling for an adult version.

• •

  Use pears instead of apples for a softer, more floral dessert.

• •

  Top with whipped cream or vanilla ice cream just before serving for extra richness.

Storage

Refrigerate up to 3 days. Reheat gently in a low oven or microwave until warmed through; the texture is best enjoyed the day it's made.

Frequently Asked Questions