| 1 | puff pastry from Bachmann |
|---|---|
| 3 | apples, e.g. Idared |
| 5 dl | apple juice |
| 1 | lemon, juice |
| almond filling: | |
| 20 g | water |
| 100 g | sugar |
| 100 g | blanched or natural almonds, finely ground |
| 10 g | egg white |
| 1/4 | lemon, grated zest |
| powdered sugar |
Preparing apple roses
Roll out the puff pastry until it is 40 × 24 cm, place it on a baking tray and put it in the freezer. Bring water and sugar to a boil, add the ground almonds and lemon zest, stir, leave to cool. Mix in the egg white, stir until the mixture has a spreadable texture. Wash the apples, roughly peel them, cut them in halve, remove the core and slice them into 2 to 3 mm thick slices. Bring the apple juice to a boil, in portions briefly blanch the apple slices, then leave them to cool. Thinly spread the almond mixture onto the frozen puff pastry. Cut slices of 4 × 40 cm, place the apple slices slightly overlapping onto the first half of each pastry slice, fold the other half over and carefully roll them up into roses. Place them in buttered muffin trays, 10 cm Ø. Bake at 220 °C for around 15 minutes. Besprinkle with powdered sugar, serve still warm together with a vanilla sauce.
