Apple Pastry Roses
This was inspired by a YouTube Short, which apparently cannot be embedded.
I should have rewatched before making them because I put the apples in upright instead of sideways. I thought the pastry was too narrow, but it turns out the apples were too tall.
In any case, I decided to try purposefully mutilating my pie crust recipe into pastry.
160 g flour (I used cake flour for fluffiness)
113 g butter (just regular butter)
80 g water (60 is pie crust; I wanted to be able to work this)
2 Tbl sugar (on purpose, this time)
1/8 tsp allspice
1/8 tsp nutmeg
1/8 tsp cinnamon
I turned it several times (thrice, but two were doubles) then let it rest/chill. I used the pasta roller (also chilled) to get an even thickness. Although, shaping it and rolling it out enough to get into the pasta roller makes me think I don’t really need the roller; my hand-rolling skills may suffice.
Since I just made salted caramel apple pie and I had no apple butter, I made caramel for the glue. No issues there, although adding milk instead of cream is noticeably different.
Then I put them together.
As you can see, they’re not nearly as pretty as hers. The apple stuck out so far that I cut it down a bit so they wouldn’t flop over. Not needing to peel the apples and putting them in the long way would greatly stretch the output. I was worried that a bottom pie crust’s worth of dough would be too much. Turns out that it is far too little. Doubling it would probably be fine – with the same number of apples because I’d be putting them in the long way.
I’m not sure how they taste. I’m waiting for them to cool enough to plate and take a picture. Then I get to eat one.
Meh. They taste fine, but not worth the effort – about two hours from “am I going to make these, today?” until “I can write the blog post while they cool.” I’ll try again, someday. I think slightly thicker pastry (so no pasta roller) and slightly longer at 400 before turning the oven down – and of course putting the apples in the other way.
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