![]() ![]() Use a sharp knife to cut each sheet into 6 strips. For the Pecan Crust - 2 cups pecan pieces4 tbsp unsalted butter, melted2 tbsp granulated sugar1 egg white tsp kosher salt For the Maple Custard - 1. For this recipe, my preference is medium-large size Red Delicious apples, which are available year-round in most supermarkets. Before you start cooking, try to pick the best apple possible. Unfold each sheet of puff pastry and lay out on a clean, dry surface. Wow your guests with this gorgeous and delicious Cinnamon Roll Apple Rose Tart - perfect for any party. Repeat with the other 5 strips.īake the apple roses for 20/25 minutes until light golden brown.Ĭool for 10 minutes and dust with icing sugar. Instructions Preheat oven to 400F degrees. Place the “rose” into one of the cups of the prepared muffin tin. Starting at one end, roll up the pastry like a snail, then seal the edge at the end by pressing the dough together with your fingers. Make sure the top (skin side) of the apple slices sticks out over the top edge of the strip.įold up the bottom part of the dough so the edges meet. First brush apricot jam on the strips of pastry and sprinkle each strip of dough with a generous teaspoon of the sugar mixture.Īrrange the apple slices on the top edge of each strip of dough, overlapping them slightly. In a small bowl, mix together 3 tablespoons of sugar and 1 teaspoon of cinnamon. Cut the dough into 6 strips, each about 2 x 9 inches (5 x 22 cm). On a lightly floured work surface, roll out the puff pastry into a rectangular shape about 12 x 9 inches (30 x 22 cm). Gently shake the strainer, then allow apples to drain. Step 2 Cut the apples in half, remove the core, then cut the apples in paper thin slices (leave the peel). Transfer the apples to a strainer set over a bowl. Step 1 Thaw the puff pastry for at least 2 hours or overnight. Microwave the apples on high power for 2 minutes, then remove from microwave and allow to sit for 10 minutes. Place the sliced apples in a medium-sized, microwave-safe bowl and mix 2 tablespoon of sugar and lemon juice to stop the apples from browning. Slice the apples very thinly, keeping the peel on for a beautiful red color. Dust with icing sugar for a pretty finishing touch.Looking for a show-stopping dessert that is sure to impress? Do you remember this retro technique? I love using shop bought puff pastry for convenience, it saves so much time!!! The layers of thinly sliced apples rolled up and magically becomes a blooming rose.Ģ red/pink apples Honeycrisp or Pink Ladyġ tablespoon all-purpose flour (for dusting)Ĭut the apples in half and remove the core. Remove from the oven and leave to cool in the tray for 5 minutes, then carefully remove to a wire rack to cool completely. Continue to bake for another 35-40 minutes until the pastry is cooked through. Bake for 10-15 minutes, making sure the apples slices don’t start to catch, then loosely cover the tin with foil. Lightly dust with a little cinnamon for warmth and then slowly roll up from the short end to create a rose shape, making sure the apple slices stay tucked inside the pastry. Brush each strip with apricot jam for extra sweetness and then arrange a strip of overlapping apple slices across the top third of the pastry, with the curved edges overhanging the top of the pastry. Cut the pastry vertically into 10 x 4cm strips. Unroll the pastry and use a rolling pin to roll it out further so it measures 40cm lengthways. Seal the edge at the end, pressing with your finger, and place in a regular. In The Kitchen With Matt 294K subscribers Subscribe 124K views 3 years ago Print the FULL recipe here: In this episode of In the Kitchen with Matt, I will. ![]() Lightly grease 10 of the holes in a 12-hole muffin tin. Starting from one end, carefully roll the dough, keeping the apple slices in place. Preheat the oven to 200☌, fan 180☌, gas 6. Drain and then spread out on kitchen paper to cool for 10 minutes, while you take the puff pastry out of the fridge.Ģ. Starting at one end, roll up the pastry like a jelly roll. Simmer for 5 minutes, until the apples are soft but still holding their shape. Place bottom edge of dough over apple slices, folding the strip in half lengthwise. Put in a pan of water with the lemon juice and bring to a simmer. Cut the apples into quarters and remove their cores, then slice each quarter into 2mm slices.
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