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Parve
Easy
6 Servings
Allergens 
1 Hour, 15 Minutes
Diets
“It’s always a good time for baked apples and ice cream,” said everyone, always. This is by far my (and soon to be everyone’s) favorite Pesach dessert. The ice cream takes it over the top, but if you don’t have time, the baked apples are great on their own as well.
6 eggs, separated
3/4 cup sugar
1/2 cup oil, such as Gefen Cottonseed Oil
1 tablespoon Gefen Vanilla Sugar
6 Cortland apples, peeled and cored
1 cup oil, such as Gefen Cottonseed Oil
3 cups Gefen ground nuts (such as filberts)
3/4 cup sugar
1/4 cup Gefen Cinnamon
6 ounces baking chocolate, chopped, or 1 cup chocolate chips
Beat egg whites until stiff. Add sugar and beat until peaks form.
In a separate bowl, combine egg yolks, oil, and vanilla sugar and mix well.
Fold egg whites into yolks, mixing gently but thoroughly. Freeze in a 9 x 13-inch pan.
Preheat oven to 375 degrees Fahrenheit.
Toss apples with oil until fully coated. Mix ground nuts, cinnamon, and sugar. Roll apple in the ground nuts mixture until completely covered. You can use your hands to fill in the hard-to-reach spots.
Place apples in a Gefen Parchment Paper-lined 9 x 13-inch pan. Bake, uncovered, for 30 minutes.
Fill the center of the apples with chocolate. Bake for another 15 to 20 minutes.
Serve the apples warm, topped with a scoop of homemade ice cream.
Photography by Chay Berger.
Tablescape by Miriam Solomon.
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