You won’t often find recipes or mention of baking on this blog, but today I saw Rebecca’s post on her fabulously photographed lifestyle blog: Sinnenrausch and just HAD to rush out and buy some puff pastry and give these exquisite little tarts a try. Apologies for the terrible lighting in my photos. I took them this evening – I just could not wait to share them with you.
Rebecca uses a dusting of icing sugar, but I used edible glitter.
Do go over to see Rebecca’s post because her photographs are stunning and they show you, stage by stage, how to make these Apple Roses.
Here is the translation of the recipe according to Google Translate:
Small, sweet, simple and almost too beautiful to eat.
THIS IS IN IT:
○ 1 package puff pastry
○ 2 large apples
○ juice of half a lemon and some water in a pot
○ 4 tablespoons apricot jam or sugar / cinnamon mixture
○ icing sugar for dusting
THAT’S HOW IT’S DONE:
Cut in half, scoop out and cut into thin slices evenly clean apples.
Apple slices and cook for about 2 minutes in a little water and lemon juice so they are soft.
Preheat oven to 190 ° C and drain the apple slices well.
Roll out the puff pastry and cut into 5 equal strips.
The jam in a pot with a little water, heat and spread on the 5 strips. Or who may spread the cinnamon / sugar mixture on top.
Now the cooled apple slices along the strip put on the puff pastry so that the individual slices can not fall over each other and when furling.
The bottom half is now up over the apples, fold and roll up carefully.
The resulting florets puts her best in muffin tins and give them for about 40- 45 minutes in the oven.
Tip: To you do not burn the thin apple slices, used from the beginning a little aluminum foil, which puts her on the muffin tins. Works quite well and there are no black borders at the end. 😉
You see, the roses are really easy to make and of course a nice gift for celebrations, festivals and parties.
Have fun-baking and enjoy!
I did not have apricot jam, so used Welsh salted caramel. I used English Braeburn apples which are red-skinned and crisp.
a) you can put the poached apple slices in the fridge and they keep fine for next day cooking, cover them to stop the edges drying and going crinkly.
b) The lemony water that you poach the apples in goes a glorious pale pink from the apple peel and with a dash of honey to sweeten to taste = a refreshing appley, lemony drink – yum!
c) I cut the pastry rolls in 2, rolled out the pastry a little thinner and made 6 from each half sheet. (I did try Filo pastry as well to try to avoid the soggy middle but Puff is better.)
d) You can freeze them, then thaw and warm in the oven.
e) You do not need jam to brush onto the pastry, milk works as well.
f) They do stick to paper cases so a non-stick pan would be good or put them on rice paper]
They are wonderfully quick and easy to make and impressive to look at.
Good to eat too, if you don’t mind the pastry in the middle being soggy – I don’t know what you would need to do to get that crisper as the apple is juicy and keeps the pastry from crisping, but I like it as it is, (a pistachio nut, or piece of walnut in the middle helps) – a dollop of natural yogurt and oh my! what a delicious delight!