Rose di Mele
Ingredients 12-16 pieces
10 slices of puff pastry (or 1 large roll for about 12 pieces)
3 to 4 soft apples (golden delicious)
3 tablespoons apricot jam
1 tablespoon lemon juice
some cinnamon
powdered sugar
Muffin mould
Extra flour for dusting.
🕐 15 🔪 30 ⏱️ 👩🏼🍳
1. Preheat the oven to 200 degrees. Grease a muffin tin or several tins with butter.
2. Peel the apples and cut them into segments. Cut thin slices from each slice. Sprinkle with lemon juice.
3. Cut three thin strips of the puff pastry: Place an apple slice on top so that you can see it sticking out with the rounded side. If you are using slices of puff pastry: join two strips together so that they are long enough to roll.
4. Place a dough bar on a board with some flour (so that the dough does not stick to the board). Then place each slice of apple on it with the rounded side up.
5. Spread apricot jam thinly over the underside of the apple lying on the dough.
Sprinkle with a little cinnamon.
6. Now loosely roll up the bars with the apple slices, so that you get a rose. If necessary, press the underside together gently so that the 'rose petals' stand out more.
7. Place the rose carefully in the muffin tin or in the separate (paper or silicone) forms.
8. When you have made all the florets, place the mould(s) in the oven and bake for about 20-30 minutes until golden brown. Check regularly in between.
9. Leave to cool slightly and then sprinkle with icing sugar if required.
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