This way the petal edges retain the beautiful apple skin color. Important: Keep the apple roses covered loosely with a tin foil tent right from the beginning to prevent them from browning too quickly.So, when baking all the apple roses the next day, just add about 5 minutes to the baking time. Place the test pastry uncovered in the oven and time how long it takes to turn golden brown and puffy.I recommend doing a quick dry run a day before with just one pastry length filled with jam and rolled up.I opt to bake my rose pastries at 375☏ since I found the jam leaking out and burning on the hot baking tray at 400☏. Everybody's oven is different so there may be slight variation in results. So what is the right temperature? Somewhere between 375☏ and 400☏.And it is this steam that pushes apart each thin sheet of dough to create the crispy puff. The water in the layers of dough and in the butter turns into steam. You want a pre-heated, HOT oven since puff pastry puffs up best when placed in a hot oven. This one is the most difficult part to pin down.It also cuts your prep time down drastically especially if you plan on making a big batch. Store the rest of the strips in a ziplock bag ready to use the day of. I would suggest rolling out all your pastry strips the day before and test baking one of them. But you cannot omit doing a test run with just the pastry and the filling the day before.ĭepending on how long it took for your test pastry to fully bake, just add 5 minutes to the cooking time when cooking your actual rose pastries on the day you plan to serve them. You can omit adding the sliced apples to the pastry. The baking time also depends on what puff pastry you use, how thin you roll the strip and how tight or loose you make the roll. Be sure to keep to only spread the filling in the center leaving the sides clean.īefore I delve into the problems and their solutions, I cannot stress enough on how important it is to try baking one pastry the day before to time how long it takes for your pastry to puff up. This is because everybody's ovens are slightly different and it might take a little longer in your oven than mine. Spoon 1/3 teaspoon of thick jam/marmalade into the center of the strip and spread.Use a knife or pizza roller to trip the strips to the desired size and save the scraps for something else.Divide the pastry into 12 strips, no larger than 9 inches x 2 inches.
APPLE ROSE TART RECIPE PUFF PASTRY HOW TO
But the main focus of this post is to address all the common problems and how to solve for them. Right below this is my recipe for the Apple Rose Pastries. So, I took to my test kitchen and experimented countless times to try and figure out how to solve these problems. Try as I might, I could not find one post that addressed how to fix these problems. So disappointing after all the effort that goes into making them. But, reading reviews, I found many people, just like myself had encountered problems with the cooking time, temperature, burnt bottoms, burnt petals and undercooked dough in the center. There are heaps of posts and wonderful videos dedicated to the recipe and the technique to create and roll up the rose pastries. There is a possibility that your roses could be undercooked in the center which will leave you the talk of the town for all the wrong reasons. which unfortunately I learned the hard way. Be prepared to blow your guests away and in the process become quite a sensation yourself.Ī word of caution though. These gorgeous Apple Rose Pastries are absolutely impressive! Great to make for a special occasion like Valentine's Day, Mother's Day or even en masse for a special brunch, they are sure to create quite a stir.
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