Saturday, November 30, 2013

Apple puff pastry dough "Rosettes"

Apple puff pastry dough Rosettes



Ingredients:
250g puff pastry dough without yeast (defrosted in advance);
2 apples (preferably red);
3 tablespoons sugar;
caster sugar.
 
Servings: 12
 
Preparation method:
 
Remove the inedible part from the apples and cut them into 2mm slices.
 
Boil the apple slices in 200 ml of water with sugar for about 2-3 minutes, in order to soften.
 
Bring the dough to a thickness of 1-2mm and cut into strips of 25-30cm long and 3cm wide. Put on each strip 5 pieces of apple, leaving 1/3 of the piece of apple outside the dough.
 
Roll the dough carefully and the join inside the bottoms. Arrange the rosettes on a tray covered with baking paper and place in a preheated oven at 200 degrees for 30 minutes.
 
After cakes have cooled, it pour over them powdered sugar and enjoy with pleasure!
Apple puff pastry dough Rosettes

Apple puff pastry dough Rosettes

Apple puff pastry dough Rosettes

Apple puff pastry dough Rosettes

Apple puff pastry dough Rosettes

Apple puff pastry dough Rosettes

Apple puff pastry dough Rosettes

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