How to Make a Gorgeous Rose-Shaped Apple Dessert
I love, Love, LOVE puff pastry. And what's not to love about a crispy and buttery layer of indulgence that tastes so good in both sweet and savory dishes?!?
And I especially like it when I don't have to spend hours sweating in the kitchen to roll out the perfect dough that unmistakably puffs up in the oven. It's not that easy! Believe me - I've miserably failed before.
So even though I love dishes made from scratch (you know I do!), when it comes to puff pastry, I much prefer the easiness of running to the freezer section of my grocery store, and grab a ready-to-use puff pastry box. This pastry never fails and bakes perfectly every single time.
I always have one box ... okay, okay, you got me. I always have at least TWO boxes of Pepperidge Farm puff pastry in my freezer. I guess I'm one of those semi-compulsive fridge/pantry stocker who always need to have food in their house. Just in case. You never know when a last-minute baking crisis is going to hit :)
Frozen puff pastry is a great thing to always have. It's really versatile and just perfect for any meal. From a scrumptious appetizer to a light main dish. Form a fun breakfast to a fancy looking dessert. Just like this!
Remember my edible roses, made with lots of soft and delicious apple slices, a bit of apricot preserve, a dash of cinnamon, all wrapped in sweet and crispy puff pastry?!?!
How can you forget!
This recipe was such a success when I first posted it last year. And for pretty good reasons. It only requires few readily available ingredients. It's quick and simple. And you end up with a impressively beautiful and delicately delicious dessert.
Ingredients: to make 6 roses
Directions:
for full recipes please see : cookingwithmanuela.blogspot.com
And I especially like it when I don't have to spend hours sweating in the kitchen to roll out the perfect dough that unmistakably puffs up in the oven. It's not that easy! Believe me - I've miserably failed before.
So even though I love dishes made from scratch (you know I do!), when it comes to puff pastry, I much prefer the easiness of running to the freezer section of my grocery store, and grab a ready-to-use puff pastry box. This pastry never fails and bakes perfectly every single time.
I always have one box ... okay, okay, you got me. I always have at least TWO boxes of Pepperidge Farm puff pastry in my freezer. I guess I'm one of those semi-compulsive fridge/pantry stocker who always need to have food in their house. Just in case. You never know when a last-minute baking crisis is going to hit :)
Frozen puff pastry is a great thing to always have. It's really versatile and just perfect for any meal. From a scrumptious appetizer to a light main dish. Form a fun breakfast to a fancy looking dessert. Just like this!
Remember my edible roses, made with lots of soft and delicious apple slices, a bit of apricot preserve, a dash of cinnamon, all wrapped in sweet and crispy puff pastry?!?!
How can you forget!
This recipe was such a success when I first posted it last year. And for pretty good reasons. It only requires few readily available ingredients. It's quick and simple. And you end up with a impressively beautiful and delicately delicious dessert.
Ingredients: to make 6 roses
- 1 sheet of Pepperidge Farm puff pastry, thawed
- 2 red apples (I used red delicious)
- juice of half lemon
- 1 tablespoon of flour, to sprinkle the counter
- 3 tablespoons of apricot preserve
- cinnamon
- powdered sugar for decorating (optional)
- Preparation time: about 20 minutes to prepare, plus 45 minutes to bake
Directions:
- Thaw the puff pastry at room temperature if you haven't done so yet. It should take about 20-30 minutes.
- Prepare a bowl half filled with water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper-thin slices, as shown in my picture. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl so that they won't change color.
- .....................................
for full recipes please see : cookingwithmanuela.blogspot.com
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