Puff pastry, even by itself, is a wonderful base for desserts, but if you decide to create a holiday gift, or if it is just an itch of creativity, bake beautiful puffs in the form of pink buds.
Kids will definitely be delighted!
Sprinkling cinnamon with roses you will create a wonderful aroma, which, mixed with apple, may well inspire thoughts of a blooming rose garden.
Puff pastry roses with apples - general principles of preparation
• Baking puff products takes a lot of time if you cook everything yourself. But if you use the purchased test, the process of preparing a delicious dessert will take no more than an hour.
• All you need to surprise your loved ones with elegant and delicious pastries in a matter of minutes is products - apples, puff pastry, fresh or yeast to choose from, some additional products that are always at hand, an oven with a baking tray and forms for some recipes.
• Molds can be taken silicone or metal, in which cupcakes are usually baked. You can also make them yourself out of foil.
• Roses for baking are formed from thin plates of apple, so you will need a special shredder for vegetables, and to remove the peel - a special peeler.
• Apples for such baking are best chosen ripe, but hard. Fruits with loose flesh will crumble when sliced, and when baked they will turn into porridge.
• In advance, about half an hour before cooking, lay the dough out of the package and thaw it out, laying it on a table or a cutting board that is sprinkled with flour. Only when the dough is soft enough do they begin to work with it.
• There are many ways to prepare roses from puff pastry with apples, and the choice depends on the type of dough and the specific recipe.
• The article contains recipes for baking not only classic puffs with apple filling, but also apple buns made of yeast puff.
Tongues puff with roses from apples
Ingredients:
• packaging of puff (frozen) dough;
• two large apples;
• ground cinnamon, granulated sugar;
• liquid honey.
Cooking method:
1. Put the frozen frozen dough for thawing out of the package and leave it on the table for half an hour. Before this, lightly powder the table.
2. For the preparation of this dessert, a small narrow shape is best suited - silicone, tin, or made independently of foil.
3. Lubricate the cooked dish with plenty of vegetable oil and put a slightly rolled thawed dough into it. It should find on the walls of the form, thereby forming the sides. Silicone molds are not required to be oiled.
4. Cut the apples lengthwise in half. Cut the middle, trying to capture all the seeds and rigid partitions. Chop the apple with a special vegetable shredder as thin as possible. The thinner the plate, the easier it will be to form a rose.
5. Using a silicone cooking brush, apply a thin layer of honey on the dough. It is not necessary to lubricate the beads with honey.
6. Visually divide the dough laid out in the form into two parts. In the middle of each "half" put the "middle" of the rose, formed from a loosely folded apple plate. After that, begin to form roses, placing apple plates in the form of petals on the dough around the "middle". Continue spreading apples until you get two fairly lush apple buds.
7. To prevent the buds from scattering, place a small rose between them, formed literally from 2-3 plates.
8. Lightly sprinkle each rose with a mixture of granulated sugar and cinnamon and set to bake.
9. Bake at 200 degrees until the dessert turns golden.
Puff pastry roses with apples and almonds
Ingredients:
• purchased puff pastry;
• egg white.
To the filling:
• four medium-sized ripe apples;
• 30 grams of natural butter;
• dessert spoon of lemon juice;
• granulated sugar, white 70 grams;
• quarter tsp cinnamon powder
• a small pinch of nutmeg, ground;
• 130 grams of peeled almonds.
Cooking method:
1. Put the dough on the defrosting table, and in the meantime, prepare the filling.
2. In a small saucepan, heat and melt the butter and transfer the apples into small cubes (0.5 cm), chopped into it. Pour lemon juice over apples, add granulated sugar and simmer with little heat until the apple slices are soft.
3. Then add cinnamon, nutmeg, finely chopped almonds to the apples and stir well. Remove from heat and cool well.
4. Roll out the thawed puff pastry and cut the layer into squares of the desired size.
5. Notch squares from each corner diagonally. Begin to cut from the edge to the middle, not reaching it about one and a half centimeters, so that there is room for filling.
6. In the center, put 2-3 tsp. fillings, depending on the size of the square, and grease the uncovered part of the square with well-beaten protein. This is done so that the dough during assembly into a rose sticks well and the bud does not fall apart.
7. Next, wrap the dough, forming a rose from it. To do this, take two corners of free dough on one side of the filling, and wrap it with dough, fastening the corners with a firm hold of your fingers. This must be done four times.
8. Place prepared billets on a baking sheet lined with oiled parchment and place in a well-heated oven.
9. Bake at 180 degrees for approximately 20 minutes, until a soft golden color.
Puff roses with apples and orange jam
Ingredients:
• kilogram of puff pastry, frozen;
• apricot jam - 240 grams;
• apples of any suitable variety;
• 1 tsp cinnamon (powder);
• powdered sugar - 4 tbsp. l
Cooking method:
1. Rinse the apples well under running water and pat dry with a towel. Cut each fruit lengthwise into small slices. Remove the seed core with a knife and cut each such slice into thin slices. Do not cut the peel. Apple slices must be very thin. The thinner the plate, the easier it will be to roll up the “rose”, and it will look more attractive.
2. When the dough thaws well and becomes soft, you can start cutting it. Using a rolling pin, roll out a three-millimeter layer so as not to disturb the layers it should be rolled out only in one direction, away from you.
3. Cut strips 25 cm long and no more than 5-6 cm wide, grease each with apricot jam.
4. Do not apply the jam too thickly, during baking it will leak out, and puffs may not bake well. Use a silicone brush to lubricate.
5. Along the edge of the strips, so that the rounded portion of the apple slices protrudes slightly, lay the apples. When laying the next plate, lightly lay it on the previous one (overlap).
6. Sprinkle cinnamon powder on top of the apples, wrap the free edge of the dough on them and carefully roll each strip into roll. The result is a beautiful lush rose.
7. The color of the rose depends on the color of the selected apples. Puff roses with apples look especially original if you place slices with peels of different colors (green, red, pink) on one strip.
8. After the rose is formed, take a toothpick and pierce it through the workpiece exactly in the place where they finished folding. In this case, the puff rosette will not fall apart during baking, and will keep its shape well.
9. Lubricate the baking tray well with vegetable oil and lay the blanks on it. Bake at 200 degrees from half an hour to 45 minutes.
10. Puff roses with apples will be ready when the dough becomes a soft golden color.
11. Let the "buds" cool well and decorate by sprinkling with powdered sugar.
Rosettes made from puff pastry with apples
Ingredients:
• yeast purchased semi-finished puff pastry;
• one chicken egg (yolk).
To the filling:
• apples - 2 pcs.;
• half a glass of light pitted raisins;
• 75 grams of sugar, dark;
• one small lemon;
• rum or cognac - 60 ml;
• half tsp cinnamon powder
• quarter tsp ginger (ground);
• ground cloves - 1/4 tsp;
• a pinch of fine salt.
Cooking method:
1. Put a piece of butter in a thick-walled deep stewpan and melt it well.
2. In apples, put apples cut into small slices, thoroughly washed and well dried raisins. Here, grate the lemon zest on a fine grater and squeeze the juice from the lemon.
3. Add brown sugar and simmer over low heat until the apple slices soften for about half an hour. Remove the filling from the fire, season with spices, pour in alcohol (rum or cognac) and, having mixed well, refrigerate until completely cooled.
4. Separate the soft, well-thawed dough into small pieces and roll each one with a 0.6 cm thick layer.
5. On top of the dough, spread a chilled filling with a thin layer and roll it not too tight into a roll. Cut each such roll across, in pieces of 5 cm wide. On one side, twist slightly, slightly pulling the top layer of dough down to the bottom, and pinch it so that when baking the juice from the filling does not leak onto the baking sheet.
6. Put the roses from the puff yeast dough on a greased baking sheet and let them stand for a quarter of an hour.
7. Discard in the oven 40 min. at 190 degrees.
Puff roses with apples from a quick homemade puff pastry
Ingredients
In the dough:
• one kilogram of wheat flour;
• 800 grams of 72% natural butter;
• two chicken eggs;
• a teaspoon of small table salt;
• 7% table vinegar - 50 ml;
• 350 ml of boiled drinking water.
To the filling:
• 500 grams of ripe dense apples;
• 700 ml of apple juice without pulp (can be replaced with sugar syrup);
• ground cinnamon;
• liquid buckwheat honey.
Cooking method:
1. Shake well, but do not beat raw chicken eggs with salt. Mix the egg mixture with 7% vinegar and 350 ml of ice water. Mix well again and put in the refrigerator. If the liquid is not cold enough, the dough will not turn out layered.
2. Transfer the whole flour through a sieve onto a table or into a wide, deep bowl. Grate slightly frosted oil in a coarse grater here. To make the butter rub more easily, constantly lower it into flour.
3. Lightly mix grated butter with flour. Lay out the mass with a slide, in the center of which use a spoon to make a recess, pour into it and pour ice-cold liquid. Knead the dough very quickly.
4. So that the dough is well layered, you can not knead it for a long time with your hands. It is enough to carefully raise the dough from all sides to the center, folding it in layers and firmly press each layer with your hands.
5. Collect the dough, thus, in a large rectangular lump and put it away, putting it in a plastic bag for three hours in the refrigerator. It is best if the dough lies in the cold for up to 12 hours.
6. Cut the peel as thin as possible from the apples and cut in half from the stem. Remove the seeds, grabbing the middle with partitions, and chop thin plates.
7. Blanch the sliced apples in boiling apple juice for 12 seconds and put them on a colander or sieve so that all the excess moisture in the glass and the apples dry.
8. Divide the cold dough with a knife into pieces of the desired size, take one, and put the rest back.
9. Put a piece of dough so that its layers lie parallel to the table and roll out, rolling the rolling pin “away from you”. The thickness of the formation should be about 3 mm.
10. Cut the layer with five-centimeter strips, at least 25 cm long. Lubricate each strip with honey, sprinkle with cinnamon and put dried apple slices on it. Lay out the apples with the convex side to the cut, slightly protruding beyond it and slightly overlapping the next slice on the previous one.
11. Wrap a portion of the dough for apples and curl a "rose". Put each such billet in the silicone cupcake recess and set to bake at 190 degrees, 30 minutes.
Snow-covered rosette buns made of puff yeast dough with apples
Ingredients
• yeast puff cake mix - 500 grams;
• chicken egg - 1 pc.;
• powdered sugar.
To the filling:
• medium-sized apples - 3 pcs.;
• 75 grams (3 tbsp. L.) Sugar;
• a tablespoon of starch.
Cooking method:
1. Grate apples peeled and peeled on a medium grater and let them stand for five minutes. Squeeze out excess juice with your hands, add granulated sugar and mix thoroughly.
2. Roll out the thawed semifinished product, making movements with a rolling pin "from yourself", a large layer half a centimeter thick. Put apple filling on it and wrap it with a tight enough roll.
3. Cut the roll into pieces no more than 6 cm wide. At each piece, pinch the bottom, slightly pulling the outer layer of the roll, and place the bun blanks on a baking sheet covered with parchment.
4. Gently unfold the rosette, slightly deflecting each turn of the dough in the form of a petal, and grease the buns with a loose yolk.
5. Bake 40 minutes at 190 degrees.
6. When the buns have cooled well, sprinkle them with powdered sugar. To make the powder lay evenly, sift it onto buns through a sieve.
Puff roses with apples in meringue
Ingredients:
• a layer of yeast-free puff pastry;
• ripe hard apples - 6 pcs.;
• 100 grams of liquid honey;
• protein of one egg;
• granulated sugar - 150-180 grams for meringue and 2 tsp. - to the filling.
Cooking method:
1. Lubricate the deep metal cupcake tins with lightly softened butter margarine or vegetable oil. You can use silicone molds.
2. Cut large circles out of soft, well-thawed dough. To save the dough, it's better to cut it into squares.
3. Put the pieces of dough into molds, covering not only the bottom, but also the sides.
4. Using a peeler, carefully cut the peel from the apples, taking care not to tear the apple serpentine. Ideally, one apple will make only two of these ribbons.
5. From apple "serpentine" roll up a loose rose and set aside for a while. It will be quite simple to do this, since the tape itself is very easily curled. So do with every apple.
6. Coarsely peel one apple with a grater and mix with 2 tsp. Sahara. Drain the resulting juice and put one teaspoon of this filling in each tin covered with dough.
7. From above, put ropes twisted from the peel and pour them abundantly with melted honey.
8. Put the forms on the frypot and place at 200 degrees in the oven. Bake for about half an hour until the dough has a golden hue.
9. While puff roses with apples are baking, beat cold protein with sugar in a strong white foam.
10. In 10 minutes until ready, remove the baking sheet from the oven, cover the roses with a thin layer of meringue, using a silicone brush and put it back. Continue to bake until cooked.
Puff pastry roses with apples - tricks and tips
• If, during baking, the petals of apple roses begin to burn up and the dough is not ready, cover the roses with a large sheet of foil until the end of cooking.
• To make the puffless yeast dough easily stick together, moisten the surface with beaten egg white.
• Do not sprinkle hot products with powdered sugar, wait for them to cool completely, otherwise the powdered sugar will melt.
• If apples are used in a grated form for filling, be sure to squeeze them a little to remove excess juice. If this is not done, it will stand out liberally during the baking process and the products will turn out to be bleak.
