Puff pastry roses with apples

Step-by-step cooking

1. Step 1:

   

   Prepare the products.Defrost the dough on the bottom shelf of the refrigerator without opening the package, or as recommended by the manufacturer. In principle, the dough is suitable for both yeast-free and yeast-free, only the finished product should be put on proofing for 15 minutes. Apples are good to take sweet and sour, the red color will be more elegant. And take the jam according to taste or availability, apricot, peach, apple or more sour from cherries or plums is good.

2. Step 2:

   

   Preparing the SYRUP. Put sugar in a saucepan, pour 2 cups of ordinary water, you can take a little more water, but not more than 500 ml. On slow heating, bring to a boil, stirring, so that the sugar completely dissolves. If the syrup is cooked before you have time to cut the apples, remove it from the stove and let it wait.

3. Step 3:

   

   Meanwhile, we are cooking APPLES. So that the apple does not darken, I immediately pour simple cold water about 3 glasses so that all the apples are hidden and add 0.5 tsp of citric acid. And only then I start slicing apples. Wash them well, cut them into 4 parts and remove the core. Then cut into approximately the same slices 2-3 mm thick, it is better not to use the edges, you can eat them with an appetite.

4. Step 4:

   

   When the apples are all sliced, the syrup is brought to a boil again and in 2 stages we load the slices, boil them literally 1.5 - 2 minutes. Or a little less, depends on the apple, how soft it is by itself. Ideally, the peel should not discolor, and the flesh should become flexible, plastic, but elastic. We immediately take out the finished ones with a slotted spoon and throws them on the grill to cool down and load the second batch. If the pulp in the process of cooling down a little "molts ", it's okay.

6. Step 5:

   

   I took the dough from 5 rectangular small plates. Roll the plate slightly in one direction so as not to shift the layers, the thickness is about 3 mm. Then cut across into 4 or even 5 ribbons about 3 cm wide. I tried to slice it wider and thinner. The thinner ones in the product look more beautiful, which are wider when baking, they rise a little more and become like round barrels. The taste, of course, remains the same.

7. Step 6:

   

   Grease a strip of dough with jam, slightly retreating from the upper edge and the side, where the joint seam will be. We lay the apples overlap, the upper edge protrudes for the dough about 6 mm, in a row we put the slices from the middle. Then we bend the free edge of the dough by 1 cm and roll it up, but not very tight. Moisten the joint with a wet finger and pinch. The petals of the rose are slightly straightened.

8. Step 7:

   

   We put ready-made roses in a cupcake mold, if metal - lubricate with vegetable oil, if new silicone or paper inserts, we also lubricate. I do not lubricate the rose itself with anything and do not sprinkle it. We put silicone molds on a cold grate. Bake in a preheated oven, at t 200 &039; for almost 30 minutes. The time may vary. After about 20 minutes, it is better to cover the top with foil so that the edge of the apples does not burn. Ready when the dough is slightly browned.

9. Step 8:

   

   Let the finished roses cool down a little in the mold, then remove and sprinkle with powdered sugar completely cooled. If desired, the powder can be mixed with cinnamon. You can serve it in portions, but all together on a large platter they look charming !