How beautiful is this? Super easy puff pastry and apple rosettes.
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I baked these last weekend! Here is before baking
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/IMG_0706.jpg~original
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/IMG_0706.jpg~original
After baking. Some thoughts...
I was experimenting with baking these a day ahead and then crisping up before serving. They do get soft overnight, but crisp up nicely in a hot oven for about 5 minutes. I used black currant jelly because I had it open. I would use a lighter jelly next time. I did not dust with powdered sugar because that takes away from the rose look, but next time I would brush them very lightly with the melted jelly for a little gloss and a bit more sweetness. They are not very sweet, so if you're looking for something less sweet these are perfect. I didn't sprinkle with cinnamon. And we had snow yesterday so roses with snow actually would have been appropriate!
These are not hard to make, just take several steps and good prep. Apple slices need to be very thin and softened well for very pliable. I used one red pear and that took a bit longer to soften. I will roll them up looser next time so puff pastry has more room to puff a bit. After cutting the strips, I used the rolling pin on each strip a bit more for more to work with.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/IMG_0707.jpg~original
I was experimenting with baking these a day ahead and then crisping up before serving. They do get soft overnight, but crisp up nicely in a hot oven for about 5 minutes. I used black currant jelly because I had it open. I would use a lighter jelly next time. I did not dust with powdered sugar because that takes away from the rose look, but next time I would brush them very lightly with the melted jelly for a little gloss and a bit more sweetness. They are not very sweet, so if you're looking for something less sweet these are perfect. I didn't sprinkle with cinnamon. And we had snow yesterday so roses with snow actually would have been appropriate!
These are not hard to make, just take several steps and good prep. Apple slices need to be very thin and softened well for very pliable. I used one red pear and that took a bit longer to soften. I will roll them up looser next time so puff pastry has more room to puff a bit. After cutting the strips, I used the rolling pin on each strip a bit more for more to work with.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/IMG_0707.jpg~original
I made them yesterday and was disappointed
they were easy to make (yep - I rolled like you did) and gorgeous once done (instead of the jam I sprinkled liberally with a sugar/cinnamon combo). However, hubby and I found the apple slices kind of rubbery. I would like to nail this recipe because the presentation is so gorgeous. Any ideas Ang?
they were easy to make (yep - I rolled like you did) and gorgeous once done (instead of the jam I sprinkled liberally with a sugar/cinnamon combo). However, hubby and I found the apple slices kind of rubbery. I would like to nail this recipe because the presentation is so gorgeous. Any ideas Ang?
I made these last night...took photos but haven't downloaded yet. They were good...not perfect.
Here's what I used:
2 organic Pink Lady apples.
Strawberry preserves (that French one)
Pepperidge Farm puff pastry
Turbinado sugar
Cinnamon
Lemon juice.
Here's what I did wrong: I hand-cut the apples because:
1: I was a draftsman for years so I consider my eyes a trusted measuring tool.
1a. I was wrong. So wrong. While the slices all looked the same, once microwaved and layered, many were thicker at one end than the other. Hubris...it will nail you every time. Just use a mandolin for consistent, thin slices.
2. A few slices were so thick that it hard to roll up--slices were popping out of the lineup. I used parchment cups (bought at Walmart) to wrestle them back into shape and put those in a muffin tin to bake.
And what I did right:
Tasting the apples post-lemon/water bath, I thought they were a bit too tart, so I sprinkled each prepared blossom with 1/2 tsp of turbinado sugar and a sprinkle of cinnamon.
We thought they were a nice simple little dessert. The sugar was a good idea and the only problem was cutting through them. It's a bit messy. I think it would be lovely sitting on a small puddle of pastry cream or a sweet yogurt drizzled with reduced apple cider.
Here's what I used:
2 organic Pink Lady apples.
Strawberry preserves (that French one)
Pepperidge Farm puff pastry
Turbinado sugar
Cinnamon
Lemon juice.
Here's what I did wrong: I hand-cut the apples because:
1: I was a draftsman for years so I consider my eyes a trusted measuring tool.
1a. I was wrong. So wrong. While the slices all looked the same, once microwaved and layered, many were thicker at one end than the other. Hubris...it will nail you every time. Just use a mandolin for consistent, thin slices.
2. A few slices were so thick that it hard to roll up--slices were popping out of the lineup. I used parchment cups (bought at Walmart) to wrestle them back into shape and put those in a muffin tin to bake.
And what I did right:
Tasting the apples post-lemon/water bath, I thought they were a bit too tart, so I sprinkled each prepared blossom with 1/2 tsp of turbinado sugar and a sprinkle of cinnamon.
We thought they were a nice simple little dessert. The sugar was a good idea and the only problem was cutting through them. It's a bit messy. I think it would be lovely sitting on a small puddle of pastry cream or a sweet yogurt drizzled with reduced apple cider.
heather_in_sf
Well-known member
It's so fun to hear what happens when you actually try making them. the video is darling.
I was wondering if the pastry on the inside would cook through, shades of the Great British Bake Off contestants.
I was wondering if the pastry on the inside would cook through, shades of the Great British Bake Off contestants.
So...I made the rosettes (mini ones). As expected, I was underwhelmed with the taste
Once you cook the apples like that, you really get rid of all the flavor. I made mini ones so it made twice as many, but even after the 30 min. cooking time, I could see they were not done in the center. I rolled them as loosely as humanly possible, but it didn't help. I turned off the oven, covered them with foil, and left them another 15 minutes...which, of course, overbaked them by a lot. They were done in the middle at least. By the next morning they hadn't softened one iota, which was good news, so I didn't have to recrisp them.
Once you cook the apples like that, you really get rid of all the flavor. I made mini ones so it made twice as many, but even after the 30 min. cooking time, I could see they were not done in the center. I rolled them as loosely as humanly possible, but it didn't help. I turned off the oven, covered them with foil, and left them another 15 minutes...which, of course, overbaked them by a lot. They were done in the middle at least. By the next morning they hadn't softened one iota, which was good news, so I didn't have to recrisp them.