Apple Season

Have a Yummy Day Oct 15 Susanna Blavarg15052

The apple trees are heavy with fruit and we just had to make some apple pastries and flatbreads. Roses are easy to make but they look awesome and they taste delicious. Flatbreads are even easier and if you multiply the recipe you can bake for many. Give them a try!

Apple roses

Serve with whipped cream

6 roses

  • ⅓ cup / ¾ dl almond paste
  • 35 g soft butter
  • 1 tablespoon sugar
  • ½ egg
  • 3 tablespoons apricot marmalade
  • 3 puff pastry sheets about 13×13 cm/5×5 inch
  • 3 red apples
  • 1 lemon
  • butter for the baking tray
  • cinnamon for powdering

Heat the oven to 390˚F/200˚C. Grate the almond paste finely and place it in a bowl. Add the butter, sugar and eggs. Whisk the mixture with an electric mixer.

Cut the pastry plates in half and roll out each lengthwise so they are about 17 cm/7 inches long. Core the apples with a round apple corer. Cut the apples in half and slice thinly into half-moons. Squeeze the lemon in a bowl. Add the apple slices to the lemon juice and some water for 2-3 minutes. Spread apricot marmalade and almond mixture on one half of the puff pastry lengthwise. Add apple slices overlapping each other, on the filling, with the cut middle edges towards the center of the dough. Fold the other part of the dough over the apples and roll up the dough and apples into a rose. Put the roses in a greased muffin pan. Bake in the oven for about 10-15 minutes, until the pastry got a nice golden color. Powder with cinnamon.

Have a Yummy Day Oct 15 Susanna Blavarg15073

Apple flatbread

Serve with vanilla cream or vanilla ice cream

4 pieces of bread about 8 servings

  • 25 g fresh yeast or 1 pkg of dry yeast
  • ¾ cup / 1½ dl milk
  • ½ cup / 1 dl water
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • ¼ cup / ½ dl soft butter
  • about 3 cups / 7-8 dl flour

Filling

  • ¾ cup / 1½ dl almond paste
  • ⅓ cup / ¾ dl soft butter
  • 2 tablespoons sugar
  • 1 egg
  • 4-5 red apples

Apricot syrup glaze

  • 3 tablespoons sugar
  • ¼ cup / ½ dl water
  • ¼ cup / ½ dl apricot marmalade

Caramel

  • ½ cup / 1 dl sugar
  • 2 tablespoons water
  • cinnamon for powdering

Heat the oven to 435˚F/225˚C. Crumble the yeast into a bowl. Heat milk and water to 99°F/37°C. Pour over the yeast. Add sugar, salt, butter and work the flour in it little by little. Work the dough for 3-4 minutes until it is smooth. Let the dough rise at room temperature for 30 minutes. Meanwhile make the apricot syrup glaze. Boil the sugar and water, pull the pan from the heat and stir in the marmalade. For the filling grate the almond paste finely and place in a bowl. Add the butter, sugar and eggs. Whisk the mixture with an electric mixer. Turn the dough onto a lightly floured surface and divide it into four pieces. Roll out the dough until it is about 3-4 mm thin. Put the dough onto two baking trays with baking paper. Spread the filling on the dough but save 1 cm around the edges. Slice the apples thinly on a mandoline slicer. Put the apple slices on the filling. Bake in the oven for about 12-15 minutes. Remove and glaze. Boil a light caramel on sugar and water and drizzle over the bread. Sprinkle lightly with cinnamon.

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