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  • About 4 apples (red peels give the best visual effect)

  • A sheet of puff pastry

  • 3 tbspns of jam

  • Cinnamon

  • Confectioners’ sugar

  • A lemon

     

     

     

     

     

     

     

     

     

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Food that looks good!

 

Contains no lactose and is glutenfree.

Apple Rosettes

I guess most of my dishes have a rugged, rustic look. It’s all about taste, after all. But sometimes, you have to get a little dainty and when I saw this video on the internet the other day, I simply had to try to see for myself if it is as easy as they make it seem.

 

Well, I can tell you it sure needs some practice, but it can be done. The video is a bit short and lacking proper instructions though, so I wrote a recipe to go with this technique, so you too can get a little dainty in the kitchen.

Start with washing and coring your apples. Cut them in halves down the length of where the core used to be. Cut them into wafer thin apple slices. If you have one, use a mandolin, because you want them almost translucent, otherwise they will break and snapping during rolling. It can be done using a sharp knife, although it will take some time and you’ll have more waste.

 

Fill a microwave-safe bowl with water and squeeze the lemon. From the moment you cut a slice, toss it in. The lemon juice and water will keep your apple slices from turning brown. Once you’re done slicing, microwave the slices and watery juice for about 3 to 4 minutes at 600 watt.

Roll out the sheet of puff pastry into a rectangle and cut elongated strips, about the width of height of your slices. Add a tablespoon of water to the jam and mix with a spoon. I know the video says to add two tablespoons of water, but in my experience, the mixture gets too runny and tends to soak your pastry dough. You can use any jam you like, really. I used home-made raspberry jam myself, since the vibrant red colour goes well with the red of the apples.

 

Smear a thin coating of the jam-mixture in the middle of your puff pastry strip and season with some ground cinnamon. Line up the apple slices, leaving half of the arched side sticking out of the pastry. Fold the other side of the pastry over the apples, so it now sits on both sides of the apples.

Carefully start rolling all along the strip, until you are left with an apple rosette. If you want, you can give the outside of the pastry a quick eggwash, to get a nice golden brown finish. Let your finished rosettes sit in a greased muffin or cupcake tin.

 

Bake at 180 Celsius (that’s about 350 Fahrenheit) for 25-30 minutes, let them cool and finish off with a sprinkling ofconfectioners’ sugar.

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