Another beautiful rose-inspired bake, this time made with ready-made puff pastry. Puff pastry (look for an all-butter version), sweet marzipan and delicate apple “petals” create these stunning apple roses. They can be assembled in advance and stored in the fridge in a muffin tin, ready to bake whenever you’re craving a warm, crisp pastry or unexpected guests arrive. If you prefer, replace the marzipan with apricot or raspberry jam.
Makes 6 pastries.
Ingredients for an apple and marzipan roses:
- 1 sheet all-butter puff pastry (about 300 g)
- 2 dessert apples with red skins
- 120 g marzipan
- 250 ml water
- freshly squeezed juice of 1 lemon
- 70 g sugar
Pour the water and lemon juice into a saucepan, add the sugar and bring to the boil.
Meanwhile, core the apples, cut them into quarters and leave the skins on. Slice each quarter into 2 mm slices using a sharp knife or, more easily, a mandoline. Transfer the apple slices to the hot syrup (add a little more water if necessary) and simmer briefly for 1–2 minutes. The cooking time will depend on the variety of apple. Some soften in seconds, while others take longer. The slices should become soft and flexible but still hold their shape. Drain well (the syrup can be used to make a delicious fruit drink) and leave the apple slices to cool.
Grease 6 cups of a standard muffin tin with butter and dust lightly with flour, shaking out any excess.
Lightly roll out the chilled puff pastry until it measures about 36 x 25 cm. Cut it lengthwise into 6 strips, each about 6 cm wide. Roll out the marzipan and cut it into strips to match the pastry. Lay a strip of marzipan along each strip of pastry. Arrange the apple slices along the top edge, overlapping them slightly so that the rounded edges extend above the pastry. Fold the lower half of the pastry over the apples, then roll up tightly to form a rose. Place each rose into a prepared muffin cup.
Bake at 220°C for 5 minutes, then reduce the temperature to 200°C and bake for a further 25–30 minutes, keeping an eye on them. If the apple edges begin to brown too quickly, loosely cover them with aluminium foil. Remove from the oven and leave to cool slightly.
Serve dusted with icing sugar and, if you like, a little ground cinnamon.
Enjoy!
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