Equipment Needed
- Small baking dish (8×8 inch or similar)
- Sharp paring knife and melon baller or small spoon
- Small mixing bowl
- Pastry brush (optional)
- Measuring spoons and cups
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C). I take my apples and, using a sharp paring knife, carefully cut off the top third of each one. Then, with a melon baller or a sturdy teaspoon, I scoop out the core and seeds, creating a generous well in the center, but being careful not to puncture the bottom. I want a sturdy apple cup to hold all my delicious filling. I learned the hard way that carving too thin a wall leads to a blowout in the oven! I place these hollowed apples in my baking dish, like little edible bowls waiting to be filled.
Next, I make the filling. In my small bowl, I combine the crumbled feta, dried cranberries, chopped walnuts, and cinnamon. I give it a gentle stir. The colors alone—creamy white, deep red, and warm brown—are gorgeous. Then, I drizzle in the melted butter (or olive oil for a savory twist) and one tablespoon of the honey. I mix it all together until the ingredients are just coated and starting to clump slightly. The smell is already incredible—salty, sweet, and spiced.(See the next page below to continue…)