Quote:
Originally Posted by slipcovers
These are just beautiful. What variety of apples did you use? Can they be made ahead? Thank you
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Thank you. I used small red delicious apples for their color and stability when cooked (they don't 'mush down' like a Jonathan apple would).
I heated 2 Tbsp. of Apricot Jam with 1 Tbsp. water (to thin) and stirred together and allowed to cool. I rolled the thawed puff pastry sheet out to approximately 12" X 16" and cut into 2" strips, ending up with 8 strips of pastry. I use a pizza cutter to cut my strips ~ easier than a knife.
The apples got cut in half and cored, then sliced thin using my slicer (a V-slicer or mandoline works fine, but you can just as well slice with a sharp knife). I sloshed the slices around in some Sprite (instead of lemon water) to deter the slices from browning, then drained them and placed them on a plate in a single layer....oh, I worked with one apple at a time...., covered the plate with plastic wrap and microwaved on high for 1 minute just to soften the slices a bit.
I spread the thinned apricot jam down the center of a strip and then lined the apple slices along one edge, overlapping the slices. The strip then got folded up over the slices and the strip was rolled up like a jelly roll. Place in a non-stick muffin tin (no greasing necessary because the puff pastry has plenty of butter).
Bake at 350° for 35 - 40 minutes or until the center registers 200°-210° when tested (or when they look lightly browned). Allow to cool for a few minutes in the pan and then remove to a rack to cool completely.
I've made them as much as 1 day ahead, but are better if served same day.
Here's a link to the web site I first saw them on....but there are lots of examples if you go looking:
Cooking with Manuela: Apple Roses
I've adjusted her instructions with some changes of my own.