After the mini Apple Pies, I had neglected the 2 Bramley apples that were still sitting in my fruit and veg drawer in my fridge. Luckily for me, bramley apples keep very well in the fridge!
I had a block of puff pastry and I was thinking of maybe some sort of apple tart and then I remembered a photo I had seen on Pinterest where someone had made some puff pastry and apple roses. So let's make something pretty!
I did this just to test it out and luckily it didn't turn out too bad the first time around. I don't have a proper recipe for this so I apologise but every apple differs in size and flavour - my advice, freestyle and have some fun!
Some handy tips:
- No need to peel the apple, otherwise you won't get the desired effect.
- Make sure the apples are not overcooked! You want them to be bendable but not cooked through because they will cook again in the oven.
- I made the mistake of making the roll too big so ended up with the middle slightly raw - shorten the strips!
- I used more sugar because of the tartness of Bramleys - if you are using eating apples use a lot less sugar.
- The cinnamon is to personal taste. I dislike it quite a lot (although I am growing to like it with apples, in tiny amounts!) but my good friend loves it and would probably have put twice the amount of ground cinnamon.
- If you worry that the roses with fall apart during baking, bake them in a muffin tin or in muffin cases.
- To make them look more pro, brush with warmed apricot jam.
There may be updates to this in the future.
- Slice bramley apples thinly.
- Toss them in a juice of 1 lemon, cover with hot water and add 3 tablespoons of golden caster sugar. Simmer for a couple of minutes and then drain.
- Lay them out on kitchen paper to dry out for about 15 minutes.
- While the apples are drying, roll out the puff pastry quite thinly.
- Sprinkle a few tablespoons of golden caster sugar (mixed with ground cinnamon if you like), evenly over the rolled out pastry.
- Lay the apple slices in a row, on the edge of the pastry, overlapping each other.
- Using a pizza slice, cut the pastry along where the apples have been laid, so you get a strip.
- Roll the strip so it looks like a fruit roll-up and press the outer flap firmly in to place, or stick it on with a little water. Make sure the roll is quite tight otherwise it will fall apart during baking.
- Bake for 25 - 30 mins in a preheated oven (180ºC).