Apple Roses

Para versão Portuguesa clique aqui: “Rosas de Maçã”

Lately the web has been swarmed with images of apple roses. I decided to try them myself and they’re not as difficult to make as they may seem. I don’t use jam or jelly. I prefer sugar, butter and cinnamon. Here goes:

1 rectangular sheet puff pastry

2 tbsp lemon juice

4 tbsp water

2 red apples

2 tbsp butter

½ cup brown sugar

½ tsp cinnamon

Pour water and juice into a bowl. Wash the apples thoroughly as they will not be peeled. Cut the apples in half lengthwise and remove core.

Slice finely and place in bowl with lemon juice and water. Microwave the apples for 2 minutes, turning them over every 15 seconds. The apple slices should be flexible but not soft.

In a small bowl mix together sugar, butter and cinnamon until creamy.

Pre-heat oven to 200ºC.

Lay out the sheet and cut across into 6 equal strips. Spread the center of the strip with sugar mixture. 

Lay apple slices overlapped on the upper part of the strip and slightly beyond the edge. Fold lower part of the strip over covering half the slices.

Starting on one end roll the dough to form the rose. Place the rose in a paper cup and then in a muffin pan. Place pan in the oven and bake for 35 minutes.

Remove from pan while still hot or they might stick to the pan. If they’re too sticky place them in another paper cup.

Apple Pie with Pecan Crumble

 Para versão Portuguesa clique aqui: “Tarte de Maçã com Crumble de Nozes Pecan”

This recipe is enough for two crusts, but only one is used for the pie. Freeze the other until you need it, then thaw for about 30 minutes before using.

Spicy Pie Crust:

3 ⅔ cups/550g flour
1 tsp cinnamon
1 tsp salt
½ tsp nutmeg
¾ cup/180g butter, cut into pieces
¾ cup/160g lard
1 tbsp white vinegar
1 egg, lightly beaten

2 tbsp cold water

Pie Filling:
6 to 7 cups apples, peeled and sliced (about 8 apples)
juice of ½ lemon
½ cup/110g sugar
¼ cup/40g flour
¼ tsp salt

½ tsp cinnamon

Crumble Topping:
½ cup/120g butter
½ cup/80g flour
1 cup packed/200g brown sugar
½ cup/60g oats
¼ tsp salt
½ cup pecans, chopped

Pie crust: 

Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and lard. Work the butter and lard into the flour using a pastry cutter or rub it between your fingertips until the mixture resembles thick breadcrumbs. Add the white vinegar, egg and water and stir until just combined. Form 2 equal-sized balls. Place each in a large plastic bag and slightly flatten them. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.

Preheat oven to 180ºC.

Remove 1 bag of dough from the freezer (save the other for another day), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch/23-centimeters diameter pie pan. Gently press the dough against the sides of the pan and tear off any excess dough. Crimp the edges.

Pie filling:

In a bowl, mix the apples, lemon juice, sugar, flour and salt. Set aside.

Crumble topping:

Cut the butter into the flour with a pastry cutter, or rub it between your fingertips, then add in brown sugar, oats and salt.

Place the apples in pie shell and top with crumble. 

Bake for 40 minutes, sprinkle the chopped pecans over the pie, then bake for a further 15 minutes.

Apple in Puff Pastry Braid

Para versão Portuguesa clique aqui: Trança de Maçã Folhada

3 cups apples cut in small cubes

¼ cup brown sugar

¼ tsp cinnamon

1 nut butter

2 tbsp flour

1 round sheet of puff pastry

Milk for brushing

Sugar for sprinkling

Place the apple, sugar, cinnamon and butter in a small pan over medium heat for about 5 minutes, just to soften the apples. Remove from heat. Sprinkle flour over the apples and mix well. Pre-heat oven to 190ºC. 

Spread the puff pastry and place apple mixture in the middle in a rectangular shape. Using a sharp knife, cut the sides of the pastry into strips in equal number on both sides. Beginning from the tips, fold the pastry over the apple mixture. Then, taking one strip at a time, give it a twist and place it over to the other side. 

Continue with the other strips overlapping them to make a braid. Brush braid with milk and sprinkle with sugar. Place in the oven for 20 minutes or until golden and crispy.