Wednesday, August 28, 2013

Rosh Hashana roses

This is a recipe in progress...

For the time being, all I did was thinly slice apples with my mandolin and cook them in a bit of water, cinnamon, and sugar. Unfortunately cooking them muted the red peel of the apples, so I'm going to have to rethink that. Also, working with wet apple slices was kind of hit and miss.

I cut thin strips of ready-made puff pastry dough I defrosted (French pastry dough will work too) and then layered the slices of apple along the dough, with the peel on top, sticking over the dough. You want to make sure to overlap the slices.

You'll also want to make sure the dough is really cold. I kept it in the freezer while a assembled each rose.

Once they've been rolled, I put them on a cookie sheet covered in baking parchment, sprinkled cinnamon and sugar on top and baked it for about 10 minutes.

I think my next try, I'll bake it in a pie tin and put a simple syrup of honey, cinnamon and walnuts between the pieces...