Recently, I wanted to make some desserts to bring along my trip and I came across this recipe, which looked fairly easy and it needed just a few ingredients. And of course, they looked really cute and I thought it would be an interesting take of an apple pie. Here’s my attempt at the Rose Apple Pastry recipe.
Ingredients:
Red apples
Ready-made puff pastry
Brown sugar
Cinnamon
Butter
1 Egg yolk
Icing sugar (optional)
Flour (dusting while rolling)
I bought these dark red apples, that were pretty small in size. I’ve seen people using larger red apples and they give a really nice rose petal effect too.
Remove the core from the apples.
The key is to slice them nice and thin. The thinner it is, the nicer the petals are going to look and it will be easier to soften them later.
Soak them in saltwater or lemon juice to prevent apples from oxidising.
Place the apple slices into a bowl and put it in the microwave for 20-30 seconds or until soft. If you have a lot of apples, you can work in batches.
Make sure they are soft and bendable, as such. These will ensure the petals will turn out really nice!
Lightly butter your tin cans (Lightly… too much fats at the bottom will make them soggy, so go easy on the butter)
Now onto the puff pastry. I bought this 1kg puff pastry from Bake With Yen (RM11++) and it yielded me about 36 pieces. Make sure you keep it in the fridge until you are ready to work with it. With our humid temperature, you have to work fast before it starts getting sticky. Use flour to keep your rolling pin from sticking to your pastry. Cut out strips from your pastry sheets and roll it out once.
Lightly butter one side of the pastry.
In a separate bowl, mix one (1) portion of cinnamon to two (2) portions of brown sugar. If you would like it sweeter, add more sugar into this mixture.
Sprinkle a generous amount of the brown sugar and cinnamon mixture you’ve just made.
Now, here comes the fun part! Arrange your slices from left to right, making sure your apples are slightly above your pastry. Make sure all the slices are soft and bendable. If they are crunchy, and hard to bend, put them back in the microwave for a few more seconds 🙂
Fold your pastry.
Sprinkle another generous round of brown sugar and cinnamon mixture
Starting from the left or right, roll it tight till the end
With 1 egg yolk in a bowl, add some milk/water to dilute the mixture, and make sure the top and sides of the pastry is covered. This step will ensure that your pastry turns golden brown.
Leave it in the oven about 220C for about 40-45mins or until golden brown.
I would really like to try this another time, using lighter coloured apples to see the results of these pastry, but they should turn out golden brown like these 🙂
Dust some extra icing sugar for decoration, or eat them with ice cream, or just by themselves. They make great snacks!
