June 10, 2014

This is an super easy trick to make a nice looking finger food dessert. The ingredients are the same as I use for apple strudel. But apple strudel makes for a bit of a blob in the outcome and is very hard to eat without a plate and cutlery.


  • 1 roll puff pastry
  • 3 to 4 apples [sweet]
  • 1 lemon [juice]
  • 2 tablespoons rum
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon ground almonds [optional]
  • 1 tablespoon lemon zest
  • 1 pod vanilla
  • raisins [optional]
  • 1 egg

fox_apple_roses_ peel apples

_ remove seeds and cut into thin slices

_ place in a pot with water and lemon juicefox_apple_roses

_ simmer for 5 minutes [until apples are soft enough to bend without breaking]

_ drain apples and add rum

_ roll out puff pastry and divide into 6 equal thin slices [about tree times the width of the apple]

_ preheat oven to 200°C

_ mix together sugar, cinnamon, almonds, lemon zest and scraped vanilla pod

_ spread over puff pastryfox_apple_roses

_ place cooled apples on top half of the slices [thick apple slice side up]fox_apple_roses

_ sprinkle with raisins

_ fold pastry in half [to cover the apples]

_ now roll the pastry from one side creating a rose [if puff pastry doesn’t stick use some egg white as glue]

_ place on a baking sheetfox_apple_roses

_ brush puff pastry with egg yolk

_ bake for 20-30 minutes

_ let cool and sprinkle with powdered sugarfox_apple_roses

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  1. Sabine says:

    Großartig, liebe Anita!

  2. dina says:

    so pretty and creative!

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