Do you love the combination of puffy dough and apples? So instead of the usual strudel, please the family with beautiful roses. They look more complicated than they really are – in a quarter of an hour you can put in the oven. Ne
1 p.m.
dough (we used already finished rolled out)larger red apples
apricot jam
Lemon
cinnamon sugar (may not be)
moulds or even better muffin tin
How
1.We wash the washed apples in half, remove the seed extract from them and cut them into thicker slices. Watch out, we're not peeling!
2. Put the finished slices in a bowl, pour in water and drip with juice of at least half a lemon so that the apples do not turn brown. It is recommended to pour hot water or put a bowl with soaked apples in the microwave for 3 minutes – the slices will soften and will not break when scrolling.
3.Pour the apple slices and leave to drizzle into a seed. Meanwhile, mix a little apricot jam with a tablespoon of hot water. This will then wipe the dough.
4. The prepared plate of puff pastry is still lightly rolled and cut transversally into six equal strips.
5. We always rub each slice with prepared apricot jam and put apple slices over each other. They should extend beyond the edge of the dough. We can sprinkle the whole thing with cinnamon sugar.
6. Fold the dough in half over the folded apples and we can start rolling.
7. We hold the apple slices nicely in place when twisting. We roll to the end.
8. That's how our first attempt went. Place the finished rosettes in a silicone mould or in a greased muffin tray (it is better to unload the baking tray with paper cupcakes, so that the rosettes will be easier to remove). Bake at 180°C for about 30-40 minutes. Be careful, keep the rosettes straight so they don't deform to the side when baking. Sprinkle the baked cooled rosettes with icing sugar.
