Put it inside a muffin mold and repeat with the other 5 strips.Fold the puff pastry “closing” the apple on inside and then beginning from one extremity, fold it on itself.After brushing the butter mixture, fold the bottom half of the pastry with at least 1/2 inch of apples still. Then in a small mixing bowl, combine flour, juiced lemon melted butter, brown sugar, and cinnamon into a paste and brush a thin layer of the mixture onto the puff pastry. Add apple slices occupying half of the strip, with the round part up. Make sure that the red skin of the apples is facing outwards. ![]() Tale each strip and spread some apricot preserve on it.Open the puff pastry on a floured surface and roll it out enlarging it a bit but keeping the rectangular shape.Put the apricot preserve and 2 Tbsp of water into a small bowl and microwave for 1 minute. Sine the apple slices will be rolled up in the pastry, the thinner the better.Microwave them until soft (time depends on your oven and the apples, I needed 8 minutes).Slice them as thin as possible and put them into a bowl filled with water and the lemon juice.Wash the apples, cut them in halves and eliminate the seeds and hard parts, but keeping its red peel.I ate them as they are, but I believe they may match perfectly with a scoop of ice cream. Cool slightly before dusting with powdered sugar and serving. Bake the muffin tin in a preheated oven for 25 - 30 minutes until golden in color and the apples are tender. ![]() Place each puff pasty apple rose into the wells of the muffin cups. ![]() The trick is: microwave them (for me at least 7 minutes, it will depend also on the apples and how thin they are sliced) until the slices are soft enough to be rolled up with the puff pastry. Start at one end and gently roll the puff pastry to form a rose. I would add that the apples have to be sliced as thin as possible, and I needed a longer time in the microwave.
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