Goose in dough, stuffed with apples

12 servings

210 minutes

Goose in dough, stuffed with apples is a traditional dish of Russian cuisine that combines the rich flavor of meat with the gentle sweetness of baked fruits. An ancient recipe known since ancient times was used for festive feasts and family celebrations as goose symbolizes wealth and abundance. The crispy dough securely wraps the juicy meat, preserving all its aromas and juices, making each serving rich and appetizing. Apples add a pleasant sweet-sour note to the dish that harmonizes with the rich taste of goose. Baked this way, the goose becomes not only the main treat but also a decoration for the table, attracting attention with its appetizing golden appearance and depth of flavor nuances.

Energy value per serving

• Calories: 1284.3
• Proteins: 44.4g
• Fats: 99.1g
• Carbohydrates: 53.5g

Ingredients

• Goose: 1 pc
• Wheat flour: 700 g
• Chicken egg: 1 pc
• Water: 1 glass
• Salt: to taste
• Apple: 6 pc

Cooking steps

1. Thoroughly wash the goose, cut off the neck. It is advisable to place it vertically to let all the water drain out.

   Required ingredients:

   • Goose: 1 piece

2. Add 1 egg, a glass of water, and salt to taste to the sifted flour and knead a stiff dough. Place it in a bag and leave it at room temperature for 20 minutes. In the meantime, hide as a goose.

   Required ingredients:

   • Wheat flour: 700 g
   • Chicken egg: 1 piece
   • Water: 1 glass
   • Salt:  to taste

3. Prepare the filling for the goose: wash the apples, dry them, cut each apple in half or into quarters (as desired), and remove the core with the seeds.

   Required ingredients:

   • Apple: 6 pieces

4. I lightly salt the goose inside, stuff its cavity with apples, and sew it up with a needle and thread. I tie the goose's legs and wings with thread so they don't tear the dough we will wrap it in.

   Required ingredients:

   • Salt:  to taste

5. The prepared dough should be rolled into a large flatbread, about 5 mm thick, that does not stick to the hands, and wrapped around the goose, carefully sealing the edges of the dough. Place the goose back on the dough and secure the edges at the front.

6. Place on a dry baking tray (preferably deep to prevent the fat from leaking out) and send it to an oven preheated to 180 degrees for two to two and a half hours.

7. About an hour later, excess fat starts to drip from the goose, which I pour out or scoop with a spoon into a separate dish.

8. Let the cooked goose cool down and carve it.