Roses with apples, raisins, and walnuts

Name: Roses with apples, raisins, and walnuts - Arina D.
Ingredients: 4 apples; 1 sheet of puff pastry; 3 tablespoons of raisins; 1 tablespoon of rum; 1/2 teaspoon of cinnamon; 2 tablespoons of butter; 40 g of sugar; 1 packet of vanilla sugar; 1 egg yolk; 2 tablespoons of milk; 2 tablespoons of lemon juice; a few walnuts.

Dessert - Roses with apples, raisins, and walnuts by Arina D. - Recipia

When I have a few smaller apples or leftover puff pastry in the fridge, I make these apple roses with raisins and nuts. They don't take much time, look great on any platter, and I've never had any leftovers. They're easy to make with simple ingredients, requiring no special techniques. Quick Info Total time: about 50 minutes Preparation time: 20-25 minutes Baking time: 25-30 minutes Servings: 4 Difficulty: easy Recipe type: quick dessert, also suitable for kids Ingredients 4 apples (not too large) 1 sheet of puff pastry 3 tablespoons raisins 1 tablespoon rum 2 tablespoons butter 40 g sugar 1 packet vanilla sugar 1/2 teaspoon cinnamon 2 tablespoons lemon juice 1 egg yolk 2 tablespoons milk a few nuts for topping Instructions 1. Place the raisins in a bowl and pour the rum over them. Let them soak while you prepare the other ingredients. 2. Preheat the oven to 190-200°C. 3. Unroll the puff pastry on a countertop and let it thaw if needed. Cut the sheet into 4 equal squares. 4. For each square, make cuts from the corners towards the center, without cutting all the way through, so that a central area remains uncut. 5. Wash the apples, peel them, remove the core, and scoop out a bit more from the center so you can add more filling. To prevent them from oxidizing, place them in a bowl of water with lemon juice. 6. Mix the butter with the drained raisins, chopped nuts (in pieces, not powder), sugar, vanilla sugar, and cinnamon. 7. Remove the apples from the water, dry them slightly, and fill them with the mixture above, pressing down to keep the filling in place. Place half a nut on top of each apple. 8. Place each filled apple in the center of a puff pastry square. 9. Beat the egg yolk with the milk and brush the edges of the pastry. 10. Lift each corner of the pastry, one at a time, and shape them like petals around the apple, as high as possible, without completely covering the top. Secure the edges of the apple with toothpicks where necessary to prevent them from falling during baking. 11. Place the formed roses on a baking tray lined with parchment paper and bake for 25-30 minutes, until the pastry has puffed up and turned a nice golden brown. 12. Let them cool before serving. Why I make this recipe often I love that it's quick and doesn't require hard-to-find ingredients. The apples, raisins, and nuts go well together, and the dessert is easy to portion. It's great for an afternoon snack or a sweeter breakfast. Tips and Variations Tips If the apples are too large, they may not fit well in the pastry squares. Use smaller apples, about fist-sized. When cutting the pastry from the corners, be careful not to cut all the way through so you can wrap the apple. Toothpicks are very helpful, especially if the pastry is difficult to handle. Substitutions You can replace the rum with rum extract, water, or orange juice if you want a non-alcoholic version. Instead of nuts, you can use chopped almonds or hazelnuts, according to your taste. If you don't have vanilla sugar, use a bit of plain vanilla. Variations You can add a bit of lemon or orange zest to the filling. For a sweeter taste, use brown sugar. The apples can be left with the skin on if they are from a reliable source and you like a more rustic texture. Serving Ideas They are delicious on their own, but you can sprinkle powdered sugar over them once they have cooled. For a more festive effect, add a small scoop of whipped cream or ice cream on the side. Frequently Asked Questions 1. What kind of apples are suitable for this recipe? Firm apples that don’t soften too easily during baking, such as Golden or Granny Smith, work well, but any type is fine as long as they are not too large. 2. Can the dessert be made without alcohol? Yes, you can use diluted rum extract or even just water without any issues. It doesn't significantly change the overall flavor. 3. How can I prevent the pastry from getting soggy under the apples? Make sure the apples are well-drained, without excess water, and use a baking tray lined with parchment paper. It’s normal for them to get a bit soggy at the bottom, but they won't become mushy if they don't sit out at room temperature for too long. 4. What should I do if I don't have toothpicks to secure the pastry? You can press the edges of the pastry together, seal them with egg yolk, and place them tightly in the tray, but securing with toothpicks helps them stay upright while baking. 5. Can I prepare the apples and filling a day in advance? The filling can last a day in the fridge, but peeled apples oxidize quickly, so it’s better to prepare them on the day you bake. Nutritional Values Approximately, one rose has about 250-300 kcal, with 3-4 g of protein, 35-38 g of carbohydrates, and 12-14 g of fat. The sugar mainly comes from the fruits and added sugar, while the fats come from butter, nuts, and pastry. Values may vary depending on the type of pastry and the size of the apples used. Storage and Reheating They are best enjoyed on the day they are made. The pastry loses its crisp texture if left for more than a day at room temperature or in the fridge. I do not recommend reheating them, as the fruit filling will become softer, and the pastry won’t return to its original texture. If there are leftovers, keep them covered and eat them within 24 hours.

Roses with apples, raisins, and walnuts

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