Baked Apple Pralines with Cinnamon and Dried Apples Recipe
Indulge in these delightful baked apple pralines, combining the warm flavors of cinnamon, dried apples, and creamy white chocolate. This easy-to-make German dessert features a smooth cream cheese base blended with speculoos cookies and a hint of bitter almond, creating perfectly shaped pralines coated in melted white chocolate and dusted with cinnamon for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 12 chocolates 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: German
Ingredients
Scale
Apple Mixture
- 50 g dried apple rings
- 50 ml apple juice
Praline Base
- 75 g cream cheese, room temperature
- 1 tbsp icing sugar (optional)
- 2–3 drops bitter almond flavoring
- 175 g speculoos cookies, finely crumbled
- ½ tsp cinnamon
- 100 g white chocolate, melted
Coating
- 200 g white chocolate, melted (for coating)
- ¼ tsp cinnamon for sprinkling
Instructions
- Prepare Apple Mixture: Finely grind the speculoos cookies in a food processor. Cut the dried apple rings into small pieces and place them in a small bowl with the apple juice. Let them soak for about 15 minutes until the apples absorb the juice. For quicker soaking, briefly microwave the mixture. Drain and gently pat the apple pieces dry to prevent the pralines from becoming too moist.
- Mix Cream Cheese Base: In a bowl, mix the cream cheese and optional icing sugar until creamy. Add the ground speculoos cookies and cinnamon, mixing well. If desired, add bitter almond extract. Gently fold in the melted white chocolate and the dried apple pieces. Cover and refrigerate for one hour to firm the mixture.
- Shape Pralines: Once chilled, line a baking sheet or plate with parchment paper. Using a teaspoon, scoop out small amounts of the mixture, roll into balls by hand, and place on the parchment. Repeat until all mixture is used. Chill the balls for 30 minutes in the refrigerator or 10 minutes in the freezer to help them set.
- Coat Pralines: Remove the pralines from chilling. Using a fork, dip each ball completely into the melted white chocolate coating, allowing excess chocolate to drip off. Place them back on the parchment paper to dry.
- Finish and Set: Sprinkle each coated praline lightly with cinnamon. Allow them to set in the refrigerator for about 30 minutes before serving.
Notes
- Microwaving the apples with the juice speeds up soaking time.
- Patting the apples dry is crucial to maintain the praline texture and prevent softness.
- The icing sugar is optional depending on your sweetness preference.
- Use a fork to coat pralines evenly and remove excess chocolate for a smooth finish.
- Store pralines in the refrigerator to keep them firm and fresh.
Keywords: Baked apple pralines, cinnamon pralines, German dessert, cream cheese pralines, white chocolate pralines, speculoos cookies dessert
