Flaky butter pastry gently wraps and rolls with caramel, nuts and tender apples.
From a bud, a delicate treat appears onto your sweet table as a pastry rose.
Although, it's obviously not apple season...
I just could not keep myself from trying to make these pastries.
After having been on this Italian site...
where this baker made her "Rose di mele con pasta sfoglia"...
I just had to run out and get the necessary ingredients.
Now, of course, in all that possesses me...
I just could not possibly stick to the plan.
After the initial excitement, I realized that...
the technique and the pastry were more intriguing than anything else.
Therefore, in true form, I buffed up the recipe a little.
Why not add a little spread of caramel and roasted nuts.
Then, as much as I'm accused of cutting the sugar too much at times...
I added more...whereby, the overall pastry benefited as I expected ;o)
Hopefully you'll give these a try...
and by all means, don't be shy to make this recipe your own as well.
Apple Nut Caramel Puff Pastry Roses
adapted and modified from an Italian recipe:
Makes 6 units
(American / Metric measures)
. 2 (450g) puff pastry, rectangular sheets, thawed
. 2 large apples (golden Delicious preferred)
. 3 Tbsps. (45ml) granulated sugar
. 1/2 tsp. (2.5ml) ground cinnamon
. 1 small lemon finely zested
. 2 Tbsps. (30ml) lemon juice
. 1 Tbsp. (15ml) water
. 1 Tbsp. (15ml) unsalted butter
...
. 1/4 cup (60ml) caramel (or Dulce de Leche)
. 1/4 cup (40g) roasted almonds, crushed
PREPARATION:
. Position the rack in the center of the oven.
. Line a baking sheet with parchment paper or Silpat.
Apples:
1. In a medium bowl, place the sugar, cinnamon, lemon zest, lemon juice and water.
2. Peel, core and thickly slice the apples. Place them immediately into the bowl. Mix to combine.
3. In a medium skillet, melt the butter on MEDIUM heat and add the apples to cook down until the liquid has evaporated. Once and a while, toss them gently. Afterwards, remove the skillet from heat to have it cool or better yet, transfer to a large plate to have it cool quicker.
2. Peel, core and thickly slice the apples. Place them immediately into the bowl. Mix to combine.
3. In a medium skillet, melt the butter on MEDIUM heat and add the apples to cook down until the liquid has evaporated. Once and a while, toss them gently. Afterwards, remove the skillet from heat to have it cool or better yet, transfer to a large plate to have it cool quicker.
4. Divide the puff pastry sheet into 3 equal lengthwise pieces. This will give strips of 3-1/4 inches (8cm). Repeat with the others as well.
5. Along the side, place about 7-8 apple slices. Make sure to surpass the pastry dough when placing the apples.
6. Along the other length, spread the Dulce de Leche and sprinkle some crushed nuts. Close this end onto the third part of the apples' bottoms.
7. Now, gently and very carefully roll the pastry in order to create a Rose flower. REPEAT.
8. Now, place the flowers on a platter and refrigerate for about 30 minutes before baking.
9. Meanwhile, about 15 minutes before removing pastries from the fridge, pre-heat oven to 375F/190C/Gas5.
10. LATER: Gently remove the pastries from the platter and onto the prepared pan.
. BAKE them for 30 minutes or until lightly golden. Shut the oven and let pastries rest for 5 more minutes. Remove pastries from the oven and place them gently onto a cooling rack.
. Best served when they are just warm or leave them out at room temperature for up to two days.
5. Along the side, place about 7-8 apple slices. Make sure to surpass the pastry dough when placing the apples.
6. Along the other length, spread the Dulce de Leche and sprinkle some crushed nuts. Close this end onto the third part of the apples' bottoms.
7. Now, gently and very carefully roll the pastry in order to create a Rose flower. REPEAT.
8. Now, place the flowers on a platter and refrigerate for about 30 minutes before baking.
9. Meanwhile, about 15 minutes before removing pastries from the fridge, pre-heat oven to 375F/190C/Gas5.
10. LATER: Gently remove the pastries from the platter and onto the prepared pan.
. BAKE them for 30 minutes or until lightly golden. Shut the oven and let pastries rest for 5 more minutes. Remove pastries from the oven and place them gently onto a cooling rack.
. Best served when they are just warm or leave them out at room temperature for up to two days.
The child in me still enjoys the whimsical found in boutique displays.
I thought of sharing these charming captures with you.
Enjoy the pastries and everything else you plan to make and devour over the holiday ;o)
Happy Easter and flavourful wishes,
Foodessa
Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SWEET creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
Here are a few more related recipes that may be of interest:
- Apple Chocolate Phyllo BALUCHON parcels
- BAKLAVA phyllo pastry
- Chocolate Apple Nut Phyllo triangle pockets ...Food 101-How to Triangle Phyllo pastry
- PUFF choux PASTRY ricotta cream ZEPPOLE style
- stuffed Roll pastry cookie with Chocolate, nuts, raisin and citrus
- Two CANNOLI special...with Ricotta Maple syrup filling
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