Raw honey apple rose
Sometimes I wonder if I have some kind of a masochistic streak. I can’t seem to back down from a challenge. A friend of mine knows this and decided to get me to bake. She is so clever and knows that I would never go for something I wouldn’t eat. I don’t really have much of a sweet tooth and I almost always stay away from cakes to make room for cheese.
This time she sent me a challenge to make an apple rose. It was so pretty I just couldn’t resist! You can see the original here, and for a first attempt I think it was ok!
I read the recipe and it didn’t offer much detail of how to actually do it. I got ready made puff pastry. I had some left from Jus Rol who had asked me to try their pastry. They supplied the pastry for me to make something creative and share it and all opinions are my own.
The recipe said pull the dough so I did and it was a bit of a strange experience but it seemed to work! Did you know you can pull puff pastry and it will still puff? I think you might, to me it was a bit of a revelation!
I exchanged the apricot jam for raw honey, one of my latest favourite things. Raw honey seems to have a lot of amazing qualities, here is one article of many about the benefits.
I got this in my local deli, Isaura’s , a bit of a treasure trove when it comes to finding deli ingredients. This honey is amazing, it has a slight hint of citrus, it is soft and the colour is amazing.
I thought the apple would be nice with the honey and I always prefer a natural sweetener.
preparation time 10 minutes (using pre made puff pastry)
cooking time 40-45 minutes
oven 200C or 390F
- pre made and rolled puff pastry
- raw honey
- 1 firm red apple
- 1 whisked egg
- cocoa powder for dusting
For my first attempt I cut the apple. I added apricot jam to the dough and dusted the apple with cinnamon and thought it looked quite ok.
It was ok until I tried to roll the apple roses together and realised that the apple slices were way too thick! I should have thought of that but it didn’t say anywhere!
I have to admit this brought out some unpleasant words about baking but after I calmed down I reached for the potato peeler and like magic I had no problems rolling the pastry at all!
I baked them for about 45 minutes, perhaps a tad longer, until the pastry was crispy and made a “hollow”sound when I tapped it. The pastry puffed up nicely and I guess it sort of looks like a rose, not too shabby I think.
I had a little cream left over that I used to go with it but ice cream or creme anglais would go just as well. The honey added a great sweetness with the slightly tart apple, in a crispy, baked, puff pastry. Now all I have to do is show the blog to my friend and see what she says as sadly she is in another country.