John Myers
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Puff Pastry Apple Roses
The perfect puff pastry apple roses recipe with a picture and simple step-by-step instructions.
Puff pastry rose
- 1 role Puff pastry
- 3 Apples
- 1 Lemon juice
- 4 tablespoon Amaretto
filling
- 6 tablespoon Sugar
- 1 tablespoon Cinammon
- 2 tablespoon Ground almonds
- 1 tablespoon Lemon peel
- 1 Vanilla pod
For painting
- 1 Egg yolk
Puff pastry rose
- Wash the apples, cut them in half, remove the core and cut into very thin slices.
- Put the lemon juice in a saucepan with water and cook for about 5 minutes, the slices must bend.
- Now drain the apples, add the amaretto to the apples and let it steep a little, drain and let dry on a piece of kitchen roll.
filling
- Roll out the puff pastry and divide lengthways into 6 equal parts.
- Mix the sugar, cinnamon, almonds, grated lemon zest and scraped out vanilla pod well and then spread over the puff pastry.
- Now place the cooled apples on the upper edge of a puff pastry strip, slightly overlapping and a little over the edge of the puff pastry strip.
- Now roll up the puff pastry strip from one side, so that a rose is formed, put in a paper case and then in a muffin tin.
- Brush the puff pastry roses with the egg yolks and put them in the 200c. warm oven for 20-30 minutes.
- Now take out the florets, let them cool down and sprinkle with a little powdered sugar
- Enjoy the florets with a cup of coffee and a dollop of cream — Bon appetit; 🙂
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