My grandmother used to make these for me, individually freeze them in foil, and bring them to me at university. I always loved them when she made them fresh at her house, and tasting them while I was away was an incredibly sweet reminder of home. And again, it was a great way to use up left over pastry
After coring and peeling the apple, you essentially wrap or mould pastry around it. Very simple. These little French onion soup bowls work perfect for baking them. If you want to get creative, roll the apple in cinnamon and brown sugar before wrapping them in pastry. Stuff the middle with little gobs of butter (no margarine, please), brown sugar, and cinnamon, until full. At this point, they can be wrapped in foil and frozen When you are ready to bake them, mix together 2/3 corn syrup to 1/3 water and liberally pour over each one. Bake at 350 until cooked. Cooked varies with the size of apple. When the pastry is nice and golden brown, it is ready. My grandmother allowed them to cool before serving - I prefer still warm. Add some nice heavy cream over top, just before serving.