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Puff pastry apple rose tart9/10/2023 ![]() However, after a few tries, you will get the hang of it. You don’t want to cut all the way through. Score edges of puff pastry creating a 1/2 inch border all around the pastry. Transfer to a parchment lined baking sheet. I must say that the first try rolling the pastry maybe end up not perfect as apple slices will sometimes slip from the puff pastry. Thaw one sheet of puff pastry until room temperature. Sprinkle with cinnamon powder and granulated sugar. The rose is then formed and transferred into greased muffin tin. Place apple roses over custard, using extra rolled apple slices to fill in gaps. ![]() Fold the bottom part of the pastry up and roll the dough. Spoon cooled custard into baked shell and smooth surface. Lay the apple slices on the top side of each pastry strip, overlapping slightly and ensuring the skin side of the apple pokes out of the top slightly. Not only the filling gives taste and sweetens the pastry, but also the purpose of the filling is to stick puff pastry and apple slices so that they do not fall apart. ![]() Spread the filling on the puff pastry strips. Don´t cut of the peel Now use the peeler to make thin pieces. Cut one sheet of puff pastry into 6 equal long strips. Cut the apple into quarter and cut out the apple seed. I much prefer to grab a ready-to-use pastry box in my freezer as making puff pastry from the scratch is so much time and energy-consuming. Once you are done slicing and boiling the apple slices, we need to roll the pastry. I also find some recipes using cream cheese for the filling. You can substitute with other fruit jam or even something as simple as melted butter and honey. This step is pretty crucial so that when you roll the pastry, the apple slices do not teared up.įor the filling in this recipe, I use apricot preserve as the taste complements the apples and bring out the sweetness of the apples. Boil or microwave everything until apple slices get soft and then drain out the water. Next, mix lemon juice and water with apple slices to prevent apples from browning. ![]() You can cut by hand with a sharp knife or mandoline slicer to get super thin slices. Slice them as thinly and uniformly as possible for easy rolling. You can use other fruits like peaches for yellow roses or plums for dark red roses.Ĭut the apples into two and remove the core. You will need red medium-sized apples for yellow roses with a reddish hue on the skin or you can use green ones for yellow roses with a greenish hue on the skin. Trust me, they look super beautiful and unbelievably easy to make, just like any other puff pastry recipes.įirst of all, I choose apples for the rose puff pastry recipe because apples are crisper, firmer, and it is easier to be rolled and shaped. I found this recipe incredibly popular on Pinterest with many different fillings available. Start thawing out the puff pastry in the fridge if it is a hot day or on the counter if it is a cold day. Remove from the oven and brush the tops with the jam mixture.Apple Rose Puff Pastry is a pastry with sliced apples topping that is rolled in puff pastry to create a rose shape and it tastes just like apple pie.Īpple Rose Puff Pastry is basically a mini apple puff pastry with a rose shape and simpler methods. Icing or confectioners sugar for sifting. Repeat with the other 5 strips.īake for 40-45 minutes or until golden brown. Place the rose into one of the cups of the prepared muffin tin. Starting at one end, roll up the strip to resemble a rose. Brush bottom part with jam and then sprinkle with cinnamon sugar.įold up the bottom part of the dough so the edges meet. Mix remaining 2 tablespoons of the sugar w/ the cinnamon in a small bowl.Īrrange the apple slices in a shingle pattern on the top edge of one of the strips of dough, overlapping one another making sure the top (skin side) of the apple slices sticks over the top edge of the strip. 2 Place the puff pastry rectangles onto two baking pans that have been sprayed with nonstick spray. You will repeat this with the second sheet. Directions 1 Preheat the oven to 400 degrees. Roll the dough out slightly and cut into 3 strips. Remove the puff pastry from the refrigerator and place it on a lightly floured work surface. Reserve the juice and add it to the melty apricot jam. Press the pastry down to seal the slices of apple in place. Fold the pastry over covering the bottom of the line of apple slices. Then in a line in the center of your pastry, place the apple slices slightly overlapping each other in a straight line. Transfer the apples to a strainer that’s been set over a bowl, then allow apples to drain. Cut a long strip of puff pastry, and add a little strawberry jam with a pastry brush. Microwave the apples on high power for 2 minutes to soften (you want them pliable). ![]() Place the sliced apples in a microwave bowl, sprinkle with 2 tablespoons of sugar and gently coat apples. Set aside.Ĭut the apples in half, remove the core and slices into very thin slices. Spray a 6-cup muffin tin with non-stick spray. ![]()
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