Gibson wanted to cook something special but without any hassle. He came across this apple rose recipe that he felt worth trying. As usual he likes to make a twist from the original recipe. Instead of baking a sweet pastry, he transformed the apple rose into a sour sweet dessert with the touch of our local Kaya (Coconut Jam).
These are the end result, looking good and packed in the plastic ware, so that he can share them with his neighbours.
Ingredients:
2 Apple
Half Lemon
Puff Pastry
Kaya (Coconut Jam)
While heating the water at low heat, squeeze in half a lemon. We are heating the water just enough to soften the slices of apple. As an alternative you can microwave the lemon water with apple slices for 3 minutes.
Slice the apple and place it into the lemon water, let it soak at low heat until the apple slices turn soft.
While waiting for the sliced apple to be done, we will work on the puff pastry, if the puff pastry you bought is too thick, use the rolling pin to roll it to less than 1/8-inch thick, which is similar in thickness to the apple slices.
Coating the puff pastry with Kaya.
Cut the puff pastry into around 1 or 1.5 inch wide, line up and overlap the apple before folding up the puff pastry as showed in the picture. You can sprinkle some cinnamon powder on the apple before folding, but since Gibson does not like cinnamon. So he decided to skip this step.
Gently roll up the apple puff pastry but remember not to apply too much pressure, or you might end up squeezing out the kaya, and lightly seal the end.
Remember to coat the muffin tin or cupcake cup with oil before placing in the apple rose. And all is set to bake.
Due to the Halogen oven faster cooking time, Gibson bakes it at 200°C for about 15 to 20 minutes with lower rack, or until the apple is slightly burnt.
Here you are the well baked apple rose.
The puff pastry has to be flaky on the outside.
My first attempt did not turn out well, because the puff pastry was too thick and Gibson over baked it a bit.
The second attempt was much better.
If you like my article, can follow me by like my facebook page.
These are the end result, looking good and packed in the plastic ware, so that he can share them with his neighbours.
2 Apple
Half Lemon
Puff Pastry
Kaya (Coconut Jam)
While heating the water at low heat, squeeze in half a lemon. We are heating the water just enough to soften the slices of apple. As an alternative you can microwave the lemon water with apple slices for 3 minutes.
Slice the apple and place it into the lemon water, let it soak at low heat until the apple slices turn soft.
While waiting for the sliced apple to be done, we will work on the puff pastry, if the puff pastry you bought is too thick, use the rolling pin to roll it to less than 1/8-inch thick, which is similar in thickness to the apple slices.
Coating the puff pastry with Kaya.
Cut the puff pastry into around 1 or 1.5 inch wide, line up and overlap the apple before folding up the puff pastry as showed in the picture. You can sprinkle some cinnamon powder on the apple before folding, but since Gibson does not like cinnamon. So he decided to skip this step.
Gently roll up the apple puff pastry but remember not to apply too much pressure, or you might end up squeezing out the kaya, and lightly seal the end.
Remember to coat the muffin tin or cupcake cup with oil before placing in the apple rose. And all is set to bake.
Due to the Halogen oven faster cooking time, Gibson bakes it at 200°C for about 15 to 20 minutes with lower rack, or until the apple is slightly burnt.
Here you are the well baked apple rose.
The puff pastry has to be flaky on the outside.
My first attempt did not turn out well, because the puff pastry was too thick and Gibson over baked it a bit.
The second attempt was much better.
If you like my article, can follow me by like my facebook page.
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*Recipe*
August 3, 2015
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