In the Czech kitchen: Babička's baked apples in a pastry 'robe'

Prague pastry chef Lukáš Pohl of Cukrárna Myšák shares a recipe for the traditional 'apple in a robe' (jablko v županu).


Written by Ambiente Published on 04.10.2023 15:07:00 (updated on 11.10.2023) Reading time: 2 minutes

Autumn means apples and if Czech seasonal standbys such as strudel or žemlovka feel a bit time consuming then baked apples are a must: easy, delicious, and incorporating the rich flavors of the harvest season, it's the perfect fall dessert.

Lukáš Pohl, pastry chef from Myšák confectioner's in Prague, offers this traditional recipe for jablko v županu (apples in a dressing gown) in which juicy apples are filled with earthy walnuts, sweet marzipan, and tart preserves and wrapped in a flaky pastry and baked. For an ultra-decadent finish, the dessert can be topped with a drizzle of vanilla sauce or a scoop of ice cream.

Photo via Ambiente
Photo via Ambiente

The apple is a part of Czech culinary culture. In Ambiente restaurants it is regularly paired with pork. The more acidic varieties make a harmonious combination with smoked pork, but also with smoked fish such as carp. Apple and horseradish is a well-known pairing, and in autumn the fruit is also paired with spiky roasted cabbage or used as a stuffing in roast ducks and geese. A salad of lightly roasted apples combined with kohlrabi, cabbage, cumin oil, and a touch of apple puree is the ultimate autumn side.

Chef's tips

  • Choose acidic apple varieties with firm flesh, as they will not release excessive juice and will maintain a pleasant texture even after baking. (Boskoop apples or pippin are excellent choices).
  • For a shortcut considering buying premade puff pastry and caramel nuts from Myšák (you can also pick up ice cream; the warm dessert is traditionally served with vanilla but Baileys or Crème brûlée work, too)! Baked apples also pair beautifully with crème anglaise.

Jablko v županu (Apples in a robe)

Ingredients For 6 servings

Photo via Ambiente
Photo via Ambiente
  • 6 medium apples
  • 30 g chopped walnuts (Myšak uses caramel-coated nuts)
  • 30 g raisins, soaked in rum
  • 50 g marzipan
  • 40 g of a tart fruit preserve, preferably currant
  • 20 g grated gingerbread
  • 350 g butter puff pastry
  • 1 egg for glazing
  • Icing sugar and cinnamon for sprinkling


  • 1.Peel and core the apples, ensuring that the fruit remains whole. In a food processor or by hand, blitz or crush the nuts, raisins, and marzipan into a thick mass. Divide the mixture into two parts.
  • 2.Spoon half of the mixture inside the cored apples. Using a pastry bag, top off the apples with preserves and then seal with the remaining marzipan mixture. Roll the apples in grated gingerbread.
  • 3.Preheat the oven to 165°C.
  • 4.Using a floured rolling pin, roll out the puff pastry into a single sheet of about 2-3 millimeters thick. Brush with beaten egg.
  • 5.Cut the pastry into 6 squares and wrap the apples inside. Join the ends of the pastry and then place the wrapped apples, seam side down, on a baking sheet lined with parchment paper. Brush the pastry with egg again wash and bake for 30 to 40 minutes.
  • 6.Dust the baked apples in the dressing gown with icing sugar and cinnamon and serve.

In the Czech Kitchen is a weekly column written in cooperation with the culinary experts from Ambiente. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and lent to the widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at

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