Ingredients :
- apples and pastry
- 2 Red apples
- 1 1/2 tsp lemon juice
- 1 1/4 cup water
- 1 roll / sheet of ready made puff pasty (ensure properly thawed at room temperature)
- all-purpose flour
- 3 - 4 Tblsp of rasberry / strawberry preserve
- ground cinnamon
- icing / powdered sugar for dusting
Method :
- Place water into a bowl with lemon juice.
- Cut apples in half, core and slice thinly across.
- Place sliced apples into bowl of water (water should cover apples) then microwave for about 2 - 3 minutes to soften them slightly.
- Strain apples discarding liquid.
- In the mean time, roll out puff pastry to make thinner. Use flour to prevent from sticking.
- Cut puff pastry into 6 equal sized strips.
- Spread raspberry / strawberry preserve over pastry strips.
- On top half of pastry strip, place row of apples horizontally overlapping slightly with apple skins facing towards the outer (top)side of pastry.
- Dust apples with cinnamon powder.
- Now fold bottom half of pastry over so that it half covers your apples. It should look like a row of apples on top with pastry along the bottom.
- Lift pastry from one end and roll towards other end to form a rose.
- Place rose - pastry side down into a non stick / muffin tray. This helps keep the shape. Ps. I spray tray with non stick cook and bake spray.
- Bake in a moderate oven until pastry cooks through - roughly 40 - 45 minutes.
- When done, remove from tray and dust with icing / powdered sugar and serve.
- I served alongside a combination of chocolate mouse and fresh cream with a dusting of chocolate.
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