|Images courtesy of Pixabay|
So, let’s get to it and bake!
A Dozen Apple Roses Yum
You will need:
Pallet Knife (or similar)
For the Enriched Pasty
Shop bought pack Ready Rolled Puff Pastry (prossibly 2 packs to make a dozen)
For the Filling
2 tbsp. smooth Apricot Jam
1.5 tsp Ground Cinnamon
1.5 tsp Caster / Granulated Sugar
To Finish the Apple Roses
How to make them:
2. Chill the pastry. Place the pastry ball onto a work surface and divide into 2 pieces of approximate equal size. Shape each into a ball and then flatten to a disc. Wrap in cling film. Place in the fridge for at least 30 minutes (or up to 2 days).3. Prepare the muffin pan. If using a metal muffin tray base line the hollows with greaseproof paper circles (I drew around the base of a glass which had a similar sized circumference). If your metal pan has a tendency to stick you may also need to grease the sides of each muffin hollow. If using a silicone mould you shouldn’t need to prepare it in any way.
4. Slice the apples. Half fill a large pan (or microwave safe large bowl) with water and add the juice of the lemon. Clean the apples under running water. Use a paring knife to cut the apples in half through the ‘poles’. Place the apple halves into the prepared water to prevent them from browning and work on one half at a time. Remove the core. Slice the apple thinly. Place the slices into the pan / bowl. Repeat with the other halves.5. Par cook the apples. Either place the pan on the hob over a medium heat, allowing the water to warm through to cook the apples for 3 or 4 minutes until they are bendy. Or, place the microwave safe bowl into the microwave and cook for 2 or 3 minutes until the apple slices are bendy.
6. Dry the apple slices. Once par cooked strain the apple slices through a colander. Lay out a few sheets of kitchen roll on the work surface and carefully place the apple slices onto the paper to allow them to dry sufficiently whilst rolling the pastry.
7. Prepare the jam & cinnamon. Place the jam into a small bowl and add 1 or 2 teaspoon full of water. Use the spoon to mix together to slacken the jam. In another bowl mix together the caster sugar with the cinnamon.
8. Roll out the pastry. Remove the pastry from the fridge a couple of minutes before rolling it out (or longer if the pastry has been chilled for several hours). Dust the clean work surface liberally with flour. Place one of the pastry discs onto the dusted work surface. Dust the rolling pin and the upper surface of the pastry with a little flour. Roll the pastry out into an oblong about 2mm thick, dusting with more flour if necessary. You’re aiming for the pastry to be about 22 – 24cm wide and about 36cm long. If using shop bought ready rolled puff pastry, roll the pastry a little thinner than its bought state, aiming to keep it as a neat oblong.9. Slice the pastry. Use a knife to trim the edges of the oblong as necessary. Cut the pastry into strips about 5.5cm – 6cm wide (each strip will now be 22cm x 5.5cm – 6cm). Separate each slice a little to make it easier to work with.
11. Fold and roll the pastry. Have a small bowl of water to hand with a pastry brush. Fold the pastry in half lengthways so that the base of the apples are covered. Apply a little water to the left hand edge of the pastry. From the right hand side roll the pastry aiming to keep the base as need as possible. Apply a little pressure with your index finger to seal the end of the pastry which has been dampened. Repeat with the remaining slices. Roll out the second disc of pastry and repeat the slicing and rolling stages.12. Chill. Place the shaped apple rose into the prepared muffin tin. Sprinkle over a little granulated or caster sugar. Place into the fridge for about 30 minutes to firm up before baking.
13. Pre-heat the oven to 190c / 170 fan / Gas 5.
14. Bake. Place the apple roses into the pre-heated oven on the middle shelf and bake for 40 – 45 minutes until the pastry is cooked through and golden brown. You may need to rotate the tray halfway through the bake.
15. Cool. Once baked remove them from the oven. Use a pallet knife to carefully lift them from their moulds. Place onto a cooling tray. Once cold dust with a little icing sugar.
a) If you’d prefer to only make six apple roses, rather than a dozen, simply halve the ingredients.
b) If using shop bought ready rolled puff pastry you may need to purchase two packs to create a dozen apple roses.
c) Should you have any surplus pastry (as I did) you could either make some simple jam tarts, a current slice incorporating any apple and cinnamon you may have left over. Or simple wrap it well in cling film and freeze it for another day (though remember to defrost it well).
d) If using off cuts of puff pastry, simply stack the pastry on top of one another and roll out again. Puff pastry is made with multiple layers of pastry dough and it is this ‘lamination’ which creates the delicate nature once baked. By scrunching the puff pastry into a ball and re-rolling the lamination effect will be largely lost.
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