Apple rosesApprox. 25 minuteseasy
What you need: Muffin tray + muffin cases + vegetable slicer
IngredientsSend shopping list by e-mail
For the dough
- 2 packs refrigerated puff pastry
- 5-6 large red-skin apples
- 200 g Decocino white marzipan
- 1 tbsp. sugar
- 1/2 lemon
- 3 tbsp. sugar
- 1 tsp Decocino tonka bean flavouring paste
- A little icing sugar to roll out the marzipan with
- Decocino snow glitter silver
- Decocino white wafer roses (optional)
- Line the muffin tin with paper cases.
- Wash the apples, rub them dry and cut out the cores.
- Slice the apples into fairly thin slices to make them supple. Use a vegetable slicer for best results. If the slices are too thick, they will break when rolling them. Drizzle lemon juice over them to stop them going brown. The apple slices will be suppler if they are braised in a pan with a little water, sugar and cinnamon; until they are glassy.
- Knead the marzipan with the tonka bean flavouring paste and roll out very thinly on a work surface dusted with icing sugar.
- Cut the puff pastry into 12 evenly sized strips, about 4 cm for each one.
- Apply a thin strip of marzipan on each strip of dough.
- Now arrange the apple slices on top so that they overlap with each other slightly.
- Roll up the puff pastry strips from both ends and place in the muffin cases.
- Bake in an oven preheated to 200°c for about 20-25 minutes. To ensure that the apple slices do not burn or become too dark, cover them with baking paper for the remaining 15 minutes of baking.
- To create a glittery effect, finish by sprinkling the snow glitter over the apple roses.