Welcome to the July edition of “In Purrsuit of Flavours” where we join our host “fur-iends” The Canadian Cats and the French boys over at Easy Weimaraner’s Blog. This month’s theme is “Fruit loose and Fancy free.” Here’s Norman to walk you through our take on fruit-apple roses.
Thanks, mum. When you said we were going to make apple roses, I confess, I shook my head in disgust. Fruit, seriously? Barf. You know I’m not a fan of fruit, but being the good boy that I am, I thought “oh, all right,” I’ll do it for you because I know it makes you happy. As it turned out, I tasted a few of those apple slices and you know what…blimey…they were actually tasty.
There’s a old saying about eating an apple a day…well we’re gonna modernize that saying by combining apples with a cook’s best friend in the kitchen…puff pastry. So let’s get started, shall we?
1 sheet of Pepperidge Farm puff pastry
2 red apples
Juice of half a lemon
1 TBSP flour to sprinkle the counter
3 TBSP of apricot preserves
Powdered sugar for decoration (optional)
Thaw the puff pastry at room temperature. Prepare a bowl half filled with water and the lemon juice. Cut the apples in half and core. Next, cut the apples into paper-thin slices (leaving the peels on) and place slices into the water/lemon to keep them from turning brown.
Microwave the apple slices to make them slightly soft and easy to roll. They should be cooked just long enough to bend without breaking. I think I did mine for a little more than 3 minutes.
Unwrap the puff pastry over a clean and lightly floured counter. Roll the dough into a rectangular shape approximately 12 x 9 inches (30 x 22 cm). Cut into strips, each about 2 x 9 inches (5 x 22 cm).
In a small bowl, mix the apricot preserves with 2 TBSP of water. Microwave for about a minute to make the preserves easier to spread a thin coating on each strip of dough. Arrange apple slices on one edge, overlapping one another but make sure the skin side sticks out a bit. Fold the bottom part up on to the dough’s edge. Starting at one end, carefully roll the dough, keeping the apple slices in place. Seal the edge and place in a greased, regular muffin tin. Bake at 375ºF (190ºC) for about 40-45 minutes until fully cooked. Sprinkle with powdered sugar when slightly cooled.
These are best eaten while still warm and crisp but they can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days. You can warm them up in the oven before serving.
Mum can enjoy the finished product; I’ll just happily munch on the leftover apple slices. My Ninja sister who detests fruit even more than me, just doesn’t realize what she’s missing.
So there you have it. A pretty and reasonably easy to make dessert using tasty fruit with just a couple ingredients.
Live, love, bark! 🐾