{"id":5070,"date":"2014-10-20T10:00:07","date_gmt":"2014-10-20T08:00:07","guid":{"rendered":"http:\/\/www.bastelesel.de\/?p=5070"},"modified":"2014-10-19T20:54:16","modified_gmt":"2014-10-19T18:54:16","slug":"apfelrosen","status":"publish","type":"post","link":"http:\/\/www.bastelesel.de\/en\/apfelrosen\/","title":{"rendered":"Apple roses"},"content":{"rendered":"

\"Apfelrose7\"<\/a>To be honest – you’ll find lots of instructions in the web for these lovely cake roses. I really didn’t believe it’s that easy to make them and they simply look gorgeous. There’s no recipe necessary. Simply take commercially made puff pastry or a sweat yeast dough<\/a>. (a recipe of 8oz flour makes 6 roses). The roses of my first gallery pictures are made of puff pastry. The last two pictures show some made of yeast dough. You’ll need 3-4 waashed appels and have to shape them on a mandolin slicer. Unroll the puff pastry and place it lengthwise in front of you. Cut it into 6 strips (pic. No. 6 shows that roses will become too high and tilt over when cutting 5 strips only). Spread cinnamon sugar on each strip and place nested apple slices on the first one. The apple skin should overlap the pastry. Then roll up the first strip from one side, squeeze the bottom part and place in cupcake moulds and follow package instructions for baking.
\nFor roses with yeast dough just unroll the risen dough at 0.1 inch (15″x9″) and cut into 6 strips too. Then proceed as described above and bake at 360\u00b0F for about 20 minutes until the edges of apples and dough are lightly bronzed.
\nBoth puff pastry and yeast dough roses can be served warm or cold. You can sprinkle them with powedered sugar or brush them with meltet apricot jam.
\nFor these cakes you may take pear slices as well. I even did one with prune slices for a friend not eating apples. (pic. No. 8 rose on the left) It’s a bit laborious and quite dangerous for your fingers.
\nThe next try will be one with salty ingredients and I’ll surely tell about the results here.<\/p>\n