The panettone-stuffed baked apples in oven or air fry, soft, golden, and cinnamon-scented, encase a delicious heart of panettone, jam, and sugar, which during cooking blends with the apple’s pulp creating an irresistible contrast. Each spoonful releases the scent of the holidays: the sweetness of panettone, the warmth of cinnamon, and the freshness of fruit.
They are prepared in a short time, you can cook them in the oven or in the air fryer, and served hot with a drizzle of chocolate and crunchy hazelnuts they become a simple yet impressive dessert, perfect for amazing guests. These are recipes that fill the kitchen with aroma and create atmosphere right away, ideal for a dinner with friends or a winter Sunday with family.
And when the holidays are over and there’s always a bit of panettone left, this recipe becomes a smart recycling idea: few ingredients, no waste, and a dessert that retains all the magic of Christmas. A delicious and genuine way to give new life to leftover panettone, transforming it into a fragrant, warm, and irresistible dessert.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Christmas, Winter
Ingredients for Panettone-Stuffed Baked Apples in Oven or Air Fry:
- 3 yellow apples
- 90 g stale panettone
- 2 tablespoons apricot jam
- 2 teaspoons brown sugar
- 1/2 teaspoon cinnamon
- as needed chocolate topping (or Nutella)
- as needed hazelnut grains
Tools for Panettone-Stuffed Baked Apples in Oven or Air Fry:
- 1 Bowl
- 1 Apple corer
- 1 Air fryer Cecotec
- 1 Non-stick baking tray
Steps for Preparing and Cooking Panettone-Stuffed Baked Apples in Oven or Air Fry:
With the apple corer, remove the center of the apple, stopping just before reaching the bottom. Then gently widen the hole by moving the corer with small rotational movements, creating an even space to welcome the filling. Use the tip of a knife to make incisions on the apple skin to prevent them from bursting during cooking.
Cut the panettone into small pieces, place them in a bowl and crumble them slightly with your fingers to break up the softer crumb: this way, they will mix better with the other ingredients.Add the jam and mix well, so that the panettone becomes slightly moist and more creamy. Add the brown sugar, cinnamon, and melted butter, then mix again until the mixture is fragrant and compact, but not excessively moist. It should hold together when you take it with a spoon.
Fill the apples with the mixture, pressing it gently with the back of the spoon to avoid empty spaces inside, then add a little more mixture forming a small dome on top of the apple, so during cooking, the filling will remain visible and slightly golden.For oven cooking, place the apples on a non-stick baking tray and bake them on the center rack at 375°F for 25-30 minutes, until the skin starts to wrinkle and the pulp feels soft to the touch.
If you prefer the air fryer, place the apples still in a non-stick baking tray and cook them at 355°F for 20 minutes. In both cases, the aroma in the kitchen will let you know when they’re ready.
Once cooked, pour some chocolate topping or Nutella on top, allowing the heat of the filling to slowly melt it. Complete with a handful of hazelnut grains for a crunchy touch.
Serve warm or lukewarm, perhaps with a scoop of vanilla ice cream or a spoonful of Greek yogurt to balance the sweetness.
FAQ (Questions and Answers)
Can I use pandoro instead of panettone?
Yes, pandoro is just fine. You’ll get a sweeter and slightly softer filling.
Can they be prepared in advance?
Yes, you can prepare them in the morning and reheat them just before serving, at 300°F for 5 minutes in the oven or for 2-3 minutes in the air fryer.
Can I make them only with dried fruits?
Sure, you can replace the jam with a teaspoon of honey and add chopped walnuts or almonds for a more rustic taste.
How long do they last?
It’s best to enjoy them immediately, but they keep in the refrigerator for a couple of days covered with plastic wrap.
