Apple Roses

Ingredients for 1 serving

1 package ready-made puff pastry

1 medium-sized apple

1 persimmon

About 1 cup water

6 teaspoons chestnut beer jelly (can be substituted with brown sugar)

1/3 cup Castello Double Crème White

1 egg

1/2 a pomegranate

Apple Roses

Preparation

Slice the apple and persimmon into very thin wedges. Add water to a saucepan at medium heat. Add apple slices when the water starts to simmer (just below boiling point) and simmer for approximately 4 minutes, or until the slices are tender and easy to roll. Place on a cloth to cool.

Roll out the puff pastry and cut into 6 long strips. Brush with egg wash along the base and on one end. Along the top edge of the dough, place apple slices so they stick up just above the top, then add a few slices of persimmon, some chestnut beer jelly and Castello Double Crème White. Carefully roll the strip and press together at the bottom to keep it closed.

Bake in a muffin tin at 365°F (convection) for approximately 15 to 20 minutes.

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