A very popular apple puff pastry recipe. These have a charming shape — tender baked apple slices wrapped in crispy pastry. Rolling and assembling them is much easier than it looks. The pastries themselves are barely sweet on their own, so if you prefer a sweeter version, dust them generously with powdered sugar. Makes about 12 pieces.
Ingredients:
- 250 g unleavened puff pastry (thaw before using)
- 2 apples (red ones preferred)
- 3 tbsp sugar
- powdered sugar for dusting
Quarter the apples and cut out the cores.
Slice into thin wedges about 2 mm thick.
Pour 200 ml of water into a small saucepan and bring to a boil.
Add the sugar.
Add the apple slices to the boiling water.
Cook for no more than 2–3 minutes, then drain the water (the apple slices should be pliable).
Roll the thawed pastry out thinly (1–2 mm thick).
Cut into strips 3 cm wide and 25–30 cm long.
Arrange 5 apple slices on a pastry strip, slightly overlapping.
The slices should extend about one-third above the top edge of the pastry.
Carefully roll the strip up into a cylinder.
Fold the bottom edges of the pastry inward.
And there you have it — a pretty little rose!
Place the finished roses on a baking sheet lined with parchment paper.
Bake in an oven preheated to 200°C for about 30 minutes.
Let the pastries cool completely.
Dust the pastries with powdered sugar through a fine-mesh sieve.
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