Apple Rose Puff Pastry
Servings: 12 pcs
Cost: €10
Equipment
- 1 Knife
- 1 Medium sized mixing bowl
- 1 Cutting Board
- 1 Pizza Cutter optional
- 1 Muffin tin I used the 12pcs one
Ingredients
- 4 pcs Red apples
- 2 packs Puff pastry sheets Thaw if needed
- 1 pcs Lemon Juiced
- 4 tbsp Apricot jam mixed with 2tbsp of water (depending the thickness of your jam).
Cinnamon Sugar
- 3 tbsp Sugar
- 2 tsp Cinnamon powder
Toppings
- 1 tbsp Apricot jam add 2tbsp of water to brush on the apple roses when it’s baked (optional for shinier look).
- Powdered sugar To dust the apple roses
- Cinnamon ice cream optional but perfect match, yum!
Instructions
- Preheat the oven to 180℃
- Wash and core the apples, leave the skin on. Cut them in half and thinly slice them (it works perfect if you have mandolin).
- Place the sliced apple in a bowl, add in lemon juice and pour hot boiling water in, and leave them for 3 minutes until the slices are soft and flexible.
- Floured your working surface, and roll out the puff pastry, and cut into 6 equal strips per sheet (about 5cm wide each strip).- In a small bowl, mix the apricot jam and water. In another small bowl, mix well sugar and cinnamon.
- Spread the jam mixture onto each strip of pastry and sprinkle the cinnamon sugar over it.
- Arrange the softened apples along the top half of the pastry strip, slightly overlapping them, with the skin side extending just beyond the pastry edge.
- Fold the bottom half of the pastry up over the bottom of the apple slices. Roll up each strip to form a rose shape.
- Place each rose in a greased muffin tin. Bake for 35-45minutes of until golden brown (you know your oven ;)) Tip: if your roses start to get too brown, cover them with foil.
- Let them cool, brush them with the apricot jam mixture and sprinkle with powdered sugar. We served at home with cinnamon ice cream. It was sooooo delicious! 😋 Try it at home! :)