Puff pastry roses with apples

8 servings
1 hour 20 min

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

We cook SYRUP. We put sugar in the saute pan, pour 2 glasses of ordinary water, you can take a little more water, but no more than 500 ml. On slow heating, bring to a boil, stirring so that the sugar dissolves completely. If the syrup is cooked before you have time to cut the apples, remove from the stove and let it wait.

In the meantime, we cook APPLES. To prevent the apple from darkening, I immediately pour simple cold water for about 3 glasses, so that all the apples are hidden and add 0. 5 tsp of citric acid. And only then I start cutting apples. Wash them well, cut into 4 parts and remove the core. Then cut into about the same slices 2-3 mm thick, it is better not to use the edges, you can eat them with appetite.

When the apples are all chopped, bring the syrup to the boil again and load the wedges in 2 stages, boil them literally for 1. 5 - 2 minutes. Or a little less, depends on the apple, how soft it is on its own. Ideally, the peel should not discolor, and the flesh should become flexible, plastic, but elastic. We immediately remove the ready ones with a slotted spoon and throw them on the grill to cool down and load the second batch. If the pulp in the process of cooling a little & quot; fills & quot;, it's okay.

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

Grease the dough strip with jam, slightly receding from the top edge and side edge, where there will be a joint seam. We lay apples in a lap, the upper edge protrudes beyond the dough about 6 mm, put in a row from the middle of the wedge. Then we bend the free edge of the dough by 1 cm and roll it up with a roll, but not very tight. Wet the connection with a damp finger and pinch. Spread the rose petals a little.

We put ready-made rosettes in a cupcake tin, if metal - grease with vegetable oil, if new silicone or paper inserts, we also grease. I do not lubricate the rose itself and do not sprinkle it with anything. We put silicone shapes on a cold grill. Bake in a preheated oven, at t 200 & # 039; almost 30 minutes. The timing may vary. After 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 brown.

Let the finished rosettes cool slightly in the mold, then remove and sprinkle completely cooled with icing sugar. If desired, the powder can be mixed with cinnamon. You can serve in portions, but all together on a large dish they look charming!