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Before starting this Apple Roses recipe, make sure you have organised all the necessary ingredients.
Peel the apples.
Using an apple corer, remove the core.
Cut the apples in half and cut into thin slices, to a thickness of 2mm.
Melt the butter in the microwave.
Place a silicone mat on a baking sheet. Using a pastry brush, grease the mat with butter.
Arrange the apple slices into a horizontal line, making them overlap slightly.
The apple slices should be perfectly lined up...
... as shown in the photo.
Brush the rest of the melted butter over the apples.
Sprinkle with castor sugar.
Bake in a preheated oven at 180°C (gas 4)...
... for about 15 or 20 minutes, until the apple slices are soft and slightly translucent. Remove from the oven and set aside to cool. Brush syrup over the apples.
Roll out the puff pastry to a thickness of 3 mm.
Cut the pastry into strips, to a length of 50 cm and a width of 5-6cm.
Using a long cranked spatula, lift a row of cooked apple slices...
... then arrange them gently over a puff pastry strip. The apple slices should be placed about halfway down the pastry strip. The apples should be cold for this operation.
Repeat the operation until the pastry strip is completely covered with apples.
Fold up the dough over the apples to enclose the base of the slices.
Divide the puff pastry strip...
... into 3 equal portions.
Carefully roll the pastry...
... then lay the roll flat. It should look like a swirl or rose. The more precise you are when arranging the apple slices, the better the final result will be.
Place the first rose into a fluted brioche silicone mould.
Repeat the operation with the remaining rolls...
... then transfer into the silicone mould cavities.
Bake in a preheated oven at 180°C (gas 4) for 25 minutes. A fan-assisted oven is preferable.
When cooked, remove from the oven.
Gently remove the roses from the mould...
... then place them on a rack. Set aside to cool.
Using a brush, finish with a thin layer of clear glaze over the apple roses.
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