John Myers
Apple Puff Rose
The perfect apple puff rose recipe with a picture and simple step-by-step instructions.
- 3 Apples
- Fresh puff pastry, – 3 strips
- Bourbon vanilla
- Brown sugar and cinnamon mixture
- 800 ml Water for boiling
- Freshly squeezed juice of half a lemon
- 3 tbsp Schwartau Extra Apricot Jam
- Icing sugar for sprinkling
- Prepare a bowl of lemon water. Wash the apples and remove the core with an apple cutter, halve and cut into thin slices. Then add to the lemon water.
- Bring the sugar, vanilla and water to a boil in a large saucepan. Add the apple slices and blanch for approx. 1 min. Until they are soft and can be bent.
- Use a slotted spoon to remove the apple slices and let them cool. Roll out the puff pastry and cut out three strips of the same size. Mix the apricot jam with some of the cooking water and brush the strips thinly with it, and sprinkle with the sugar-cinnamon mixture.
- Then place the apple slices on the upper half so that one part overlaps the other, then fold the lower half of the puff pastry upwards and roll up the “rose petals” tightly together and always hold them tight.
- Place each rose in paper cases, then in ceramic cases. Finally, brush with “liquid jam”. Bake the apple puff pastry roses at 190 ° C in a preheated oven for about 40 minutes. Remove and serve sprinkled with icing sugar.
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