Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Apple slices
To shape the roses
To bake
Utensils
One muffin tin with 12 holes (each approx. 7 cm in diameter), 6 holes filled greased and floured
How it's done
Apple slices
Pour the lemon juice into a bowl. Halve the apples, remove the cores. With the skins still on, cut the apples into very thin slices, place in the lemon juice. Pour in the boiling water and leave the apple slices to soak for approx. 1 min. This will make them a little softer and easier to roll.
To shape the roses
Cut the dough crosswise into 6 strips. Spread the quince jelly on top. Drain the apples and arrange them slice by slice on the dough so that they overlap slightly. Fold the bottom section of the dough over the top. Roll up the strips of dough into roses, press the ends together gently. Place the apple roses in the prepared tin.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, dust with icing sugar, serve lukewarm.
| Note: | Don't leave the apple slices in water for too long, otherwise they will become mushy. |
|---|---|
| Tip: | If you’re using sour apples, sprinkle 1 tbsp cinnamon sugar over the apple roses before baking. |
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