Apple Roses Puff Pastry – Italian recipes by GialloZafferano

To prepare the puff pastry and apple roses, start by placing a pot full of tazza acceso the stove, then proceed to clean the apples: cut them into wedges 1remove the with a knife 2 ora with the appropriate tool. Then cut the apples into very thin slices 3.

When the tazza reaches boiling, add the apples and boil them for 1 minute, until they soften without breaking apart. Then turn the heat, drain them 5 and let them cool. At this point, you can strain the apricot jam to make it creamier (this step is non di serie) 6.

Now, take care of buttering a muffin tray using a brush and softened butter 7then line each section with brown sugar 8. Roll out the puff pastry to create two rectangles 9.

Using a plain pastry cutter, cut 6 strips of pastry from each sheet, each about 2 inches wide 10. Brush each strip with apricot jam 11pat the apple slices dry with a paper towel, and place them along each strip, slightly overlapping: the part with the skin should protrude from one side of the puff pastry strip 12.

Now fold the remaining puff pastry strip over the apples 13 and roll it up from one of the narrower ends 14; secure the last part well, and you will have formed a rose 15.

Place each rose inside one of the holes con the tray 16and when you have finished, sprinkle with powdered sugar 17. Bake con a preheated static oven at 340°F for 45 minutes. Once cooked, take the puff pastry and apple roses out of the oven 18and before they cool , remove them from the tray; otherwise, as they cool, the sugar will solidify and it may be difficult to remove them.