White flour, 2½ cups
Canola oil, 1/3 cup
Apple juice, 3/4 cup
Red apple with peel, 2-3 large units
Lemon juice, 1/2 unit
Apple jam, 8-10 teaspoons
Powdered sugar, 1 tablespoon
1. In a large bowl place the flour and make a hole. Pour the oil and apple juice into it and mix, first with a wooden spoon and then continue with your hands until you get a slightly sticky dough. Cover and let it rest for about a quarter of an hour at room temperature.
2. Prepare the apples: cut the apples, clean from the seeds and slice as thin as possible. For those who have a mandoline slicer it will be easier, just be careful with your fingers. Place the apples in a bowl, squeeze half a lemon, cover with hot water and put in the microwave for 2 minutes until the slices are soft and can be rolled. Strain them and set aside.
3. Divide the dough in half. Flour a work surface and roll the dough into a rectangle as thin as possible. Cut the rectangle into strips (27 cm (10.5 inches) long and 5-6 cm (2 inches) wide).
4. Spread some jam along the dough strips. Take a few slices of apple (about 6 large slices) and place them like roofing tiles on top of half of the dough with the top half of the slices sticking out over the dough. Fold the bottom half of the dough over the slices and roll the strip like a snail. Place in a oiled muffin tray. This is how you continue until the dough is finished.
5. Bake the pastries in a preheated oven at 350°F (175°C) for about half an hour until the dough gets a golden tint. Make sure after 25 minutes that the apples are not too brown. If so - lower the heat to 340°F (170°C). Cool to room temperature, dust with powdered sugar and serve. Perfect apple roses are obtained!
6. Bon appetite (:
Tips and Variations:
1. As for the apple juice: I diluted the water with an apple cider concentrated syrup which is natural without sugar. If not found, you can also use apple juice bought at any supermarket.
2. As for the jam: I bought a very tasty apple and pear jam, but for those who have homemade apple jam, use it. You can also use apricot jam or red jam. The jam should be to your taste.
3. I used two large red apples, but if they are smaller it is better to use three apples. There is no need to peel, but you do need to rinse.
4. The remaining pastries are kept in the refrigerator in a sealed container. I like to eat them cold but you can heat them in the microwave for 30 seconds, dust with powdered sugar and serve.
5. Instead of oiling the muffin tray, you can use paper cupcake liners.
6. For those who are sensitive to gluten, it is possible to use gluten-free flour as usual without any problem.
Total time: 1-2 hours
Equipment: Muffin tray.
The nutritional value does not include the apple jam.