Amandine Geers’ apple rose recipe
Every week our culinary columnist Amandine Geers offers you a tasty recipe.
- Preparation. 25 minutes.
- Cooking. 20 minutes
- For 6 roses. 500 ml of water – 4 tbsp. tablespoons of sugar – the leaves of a small branch of verbena (taken fresh from the garden or dried) – 2 red apples – 1 puff pastry – apple or rosehip jam or to your liking – 4 tbsp. tablespoon of almond powder – icing sugar.
- Heat the water with verbena and sugar.
- Wash and core the apples. Cut them into thin slices of approximately 0.5 cm. Immerse them in the syrup for 2 min. Remove them using a slotted spoon and drain them on a rack covered with absorbent paper. Preheat the oven to 180°C.
- Spread the dough. Cut six strips 3 cm wide. Brush with jam and sprinkle with almond powder.
- Arrange the slices of apples straddling the length of each strip, skin side out.
- Fold the dough on the apples, then roll.
- Arrange the roses on a baking sheet covered with baking paper. Bake for 15 to 20 min.
- Leave to cool slightly, then sprinkle with icing sugar.
