Apples Baked in Crust with Cognac Sauce

4 cups all-purpose flour 1/2 tsp. salt 1 cup butter (+ 4 tbsp. softened butter) 2 cups sour cream 12 peeled cored baking apples 2/3 cups sugar 2/3 cups chopped almonds Milk

Sauce 1 cup packed brown sugar 4 tbsp. butter 1 cup whipping cream 2 tbsp. Cognac

Preheat the oven to 400 degrees. In a medium bowl mix flour and salt. Add 1 cup of butter until well blended. Using a fork to stir, add the sour cream and fold until the mixture forms a ball. On a lightly flour-dusted surface, roll into a 19"x 24" rectangle. Cut two 1" wide strips from a 19" side and set aside. Cut the rest of the dough into 12 5" x 6" rectangles. Place a peeled, cored apple in the center of each rectangle. In a small bowl combine the sugar, almonds and 4 tbsp. butter. Fill each apple with the mixture. Fold the dough around the apples and seal securely. Place on a greased cookie sheet, folds downward. Brush dough with milk and poke holes with a fork. Cut remaining strips of dough into apple leaf shapes, brush with milk and stick on top of the apples. Bake for 35 to 50 minutes until apples are tender. If crust is browning too rapidly, cover with aluminum foil.

Cognac Sauce

In a saucepan, mix all sauce ingredients, bring to a boil on medium heat, stirring occasionally. (3 to 4 minutes) Drizzle on baked apples.