These apple roses have been all over the internet for so long. When cleaning out my freezer I found some puff pastry. The previous day I had bought Crisp apples from the farmers market so it seemed an obvious choice what to bake.
When I first moved here I was contracted by Motorsport South Africa to conduct their seminars. This involved a fair amount of travelling. I would leave home on a Friday morning to go to work before heading to the airport. My return flight would be late Sunday and by the time I got home the last thing I felt like doing was unpacking. To make my life easier I bought an expensive travel toiletry bag. This is still the one we are using now, so it was a good buy 18 years ago. I keep it ready to go at all times just in case Dave and I decide to go away. And as soon as we get back from a trip I top everything up and get ready for the next trip. As we were going away twice in 4 weeks I doubled up on some of the items.
I made new labels for my vitamin container so that it would have enough in it for both trips. And all I had to do before our first trip was charge the toothbrush. No sooner had I got everything ready to go than our January trip was cancelled. This was not a big deal at all as basically I was ready for this one. It meant less packing time needed to be allocated the day before I flew and all I had to concentrate on was what to wear. Last night was a family dinner and so I chose something colourful to wear. Tomorrow night is a bigger celebration and so I have chosen to wear a pretty black dress with roses on it in pinks and purples which is so my colour. Do you have a ready to go toiletry bag?
Click on the links for conversions and notes.
for the spiced simple syrup
- 100 g fructose
- 125 mls water
- 3 rose buds
- 1 cinnamon quill
- 6 cardamom pods, lightly crushed
for the apple roses
- Flour for dusting
- 1 sheet ready to use puff pastry
- Vanilla sugar for dusting
- 3 apples, cored and thinly sliced
- Place the fructose and water into a sauce pan and place on the stove over a medium temperature
- Stir until the fructose dissolves and then add the rose buds, cinnamon and cardamom pods
- Bring to the boil and then set aside to cool
for the apple roses
- Preheat the oven to 200° Celsius
- Place the puff pastry onto a lightly dusted surface and lightly dust the top with flour
- Roll out to 2mm thick and cut out rounds to suit your muffin tin
- Place each disc into a hole of your muffin tin and press it against the sides and the bottom
- Dust with vanilla sugar
- Place 3 quarters of your apple slices into the sugar syrup, keeping the larger ones aside
- Using the larger slices, start creating layers from the outside in
- The ones next to the pastry must be dry
- Then use the soaked slices to continue shaping the petals, slightly overlapping each one
- Once all have been done, brush syrup onto the apples
- Place into the oven and bake for 30 minutes
- Remove from the oven and brush more syrup on the apples
- Remove from the tin and set aside to cool on a wire rack
I am in Johannesburg to celebrate my parents’ 50th wedding anniversary. I will be back at work on the 24th of February and will reply to blog comments then.