Puff pastry roses with apples

Name: Puff pastry roses with apples
Total time: 1 h 20 min
Yield: 8
Ingredients: 500 g Puff pastry; 2 cup Water; 0.5 teaspoon Lemon acid; 140 g Sugar; 3 Apples; 2 tablespoon Jam; 0.25 teaspoon Ground cinnamon; 0.75 tablespoon Powdered sugar

The taste is like ordinary apple puffs, but the look is enticing! Only the shaping is unusual and, of course, very elegant when served, which is also important and perhaps this is the main trump card when choosing this recipe. They will look gorgeous on the table!

150

75829

Emily Gonzalez

Author of the recipe

Calories

369Kcal

Protein

4gram

Fat

17gram

Carbs

50gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

500g

2cup

0.5teaspoon

140g

3

2tablespoon

0.25teaspoon

0.75tablespoon

Step-by-step preparation

Cooking time: 1 hr 20 mins

STEP 1
Prepare the products. Defrost the dough on the bottom shelf of the refrigerator without opening the packaging, or as recommended by the manufacturer. In principle, the dough is suitable both without yeast and with yeast, only the finished product must be left to proof for about 15 minutes. It is good to take sweet and sour apples, the red color will be more elegant. And take jam according to taste or availability, good apricot, peach, apple or more sour cherry or plum.
STEP 2
Preparing SYRUP. Put sugar in a saucepan, pour in 2 glasses of ordinary water, you can take a little more water, but not more than 500 ml. Bring to a boil over low heat, stirring until the sugar is completely dissolved. If the syrup is ready before you have time to cut the apples, remove from the stove and let it wait.
STEP 3
In the meantime, let's prepare APPLES. To prevent the apple from darkening, I immediately pour about 3 glasses of plain cold water so that all the apples are covered and add 0.5 tsp. citric acid. And only then do I start cutting apples. Wash them well, cut into 4 parts and remove the core. Then cut into approximately equal slices 2-3 mm thick, it is better not to use the very edges, you can eat them with appetite.
STEP 4
When the apples are all chopped, bring the syrup to a boil again and add the slices in 2 stages, boiling them for literally 1.5 - 2 minutes. Or a little less, depending on the apple, how soft it is by itself. Ideally, the peel should not discolor, and the flesh should become flexible, pliable, but elastic. We immediately remove the finished ones with a slotted spoon and place them on a wire rack to cool and load the second batch. If the pulp “molds” a little during the cooling process, it’s okay.
STEP 5
I took the dough from 5 small rectangular plates. Roll out the plate slightly in one direction so as not to displace the layers, thickness is about 3 mm. Then cut crosswise into 4 or even 5 ribbons about 3 cm wide. I tried cutting wider and thinner. Thinner ones look more beautiful in the product, while wider ones rise a little more during baking and become like round barrels. The taste, of course, remains the same.
STEP 6
Grease a strip of dough with jam, stepping back a little from the top edge and the side, where the joint seam will be. We lay the apples overlapping, the top edge protrudes about 6 mm beyond the dough, and place the slices in a row from the middle. Then we bend the free edge of the dough by 1 cm and roll it up, but not very tightly. Moisten the joint with a damp finger and pinch. Spread the rose petals a little.
STEP 7
Place the finished roses in a muffin tin; if it is metal, grease it with vegetable oil; if it is new silicone or paper liners, grease it too. I don’t lubricate or sprinkle anything on the rosette itself. Place the silicone molds on a cold rack. Bake in a preheated oven at 200' for almost 30 minutes. Times may vary. After 20 minutes, it is better to cover the top with foil so that the edges of the apples do not burn. Ready when the dough is slightly browned.
STEP 8
Allow the finished roses to cool slightly in the mold, then remove and sprinkle with powdered sugar when completely cooled. If desired, the powder can be mixed with cinnamon. You can serve them in portions, but they all look delicious together on a large platter!