Apple Cinnamon Papillote with Cognac & Red Currants


Apple Cinnamon Papillote with Cognac & Red Currants

Our latest Toronto chef recipe comes from Toronto company PaperChef. The company makes compostable and biodegradable parchment paper for cooking that come in boxes that are completely recyclable as is.

“Parchment is the essential tool when utilizing the classic French technique of “en papillote” in your kitchen. This simple yet elegant culinary tradition creates dishes that will impress a table full of discerning dinner guests – but is also a more satisfying and nutritious alternative to a frozen dinner-for-one.”

Check out the “en papillote” recipe for Apple Cinnamon Papillote with Cognac & Red Currants. Learn more about this company and their recipes on their website.


4 medium-sized apples, golden delicious or pink lady
Dash of cinnamon powder
4 tablespoons (60 mL) blackberry (or red fruit) jam
Fresh red currants (or red fruits)
1 tablespoon (15 mL) Cognac or brandy
1 tablespoon (15 mL) brown sugar

Preparation Instructions:

Preheat oven to 400°F (200°C)

Peel and core the apples, then slice in half

Slice each apple half into thin pieces , and lay in a circle, overlapping each other until all apple is used

Open PaperChef Culinary Parchment Cooking Bag (one bag for each apple), lay flat on surface, and place 1 tablespoon (15 mL) of jam into the middle of the bag

Carefully transfer the apple slices using a spatula or flat utensil on top of the jam in the bag

Sprinkle approx. 1 tablespoon (15 mL) cinnamon and 1 tablespoon (15 mL) sugar over top of the apple

Finish by adding approx. 1 tablespoon (15 mL) Cognac and sprinkle the fresh red currants on top

Close the bag by folding 3 times, crimping to seal

Bake for 15 minutes

Open bag carefully and serve with a red fruit coulis and vanilla ice cream

Serves 4.



About Joel Levy 2599 Articles
Editor-In-Chief at Toronto Guardian. Photographer and Writer for Toronto Guardian and Joel Levy Photography