Apple Rose Tarts: A Must-Have Potluck (Koroga) Dessert
If this isn't ROSE-ing to the occasion, I don't know what is 🌹
I love the concept behind potlucks; they're are about sharing; sharing a space, sharing food and sharing company. They bring to the life the saying, "Food brings people together" and it's just so beautiful!! What I love the most about them is that you get to taste recipes that you wouldn't ordinarily come across. Sadly, I've never attended a potluck, but I know if did, I'd come to impress with these roses, because I know they'd be a first for a lot of people.
The Italians say that eating alone is unhealthy both, emotionally and physically; and I agree.
Apple rose recipe
Prep time: 30 minutes
Cook time: 45 minutes
3 apples cored and thinly sliced. (Emphasis on the thin)
2 tablespoons of freshly squeezed lemon juice
½ half bowl of water
Strawberry jam to spread on the puff pastry
¼ tablespoon salt
Puff Pastry that has defrosted overnight (I bought mine, but you can make it yourself if you're feeling adventurous)
1 tablespoon of brown sugar
½ tablespoon of cinnamon
3 tablespoons unsalted butter. Melted and cooled.
Pre-heat the oven to 190⁰C
Combine the sliced apples and lemon juice to the bowl of water. Heat them in the microwave- for about 5 minutes or until they're pliable. They should be able to bend easily. This is very key in making the roses.
Use 1 tablespoon of the butter to grease the muffin tray. Set aside.
Mix the brown sugar and cinnamon in a small bowl. Set aside.
On a lightly floured counter, roll pastry into 12 by 10-inch rectangle with short side parallel towards yourself.
Using a ruler and a knife or a pizza cutter, measure and cut the puff pastry into 2 inch strips width.
Brush the puff pastry strips with butter, strawberry jam and sprinkle the sugar and cinnamon mix on top.
Working one strip at a time, place 10-12 slices of apples, peel side out, overlapping each other, leaving 1 inch border of dough along the bottom. Fold the bottom inch of dough onto the apples, leaving top of apple slices exposed. Using the rest of the butter, lightly brush the bottom pastry and roll dough into a pinwheel. Place in the muffin pan apple side up.
Bake until golden brown for 40-45 minutes, rotating the muffin pan halfway through the baking process. If the top of the roses begin to be too brown, cover them with foil and let them continue baking.
Remove the apple roses from the muffin tray and place them on a wire rack to cool for 10 minutes.
Sprinkle icing sugar on the roses and serve.
This whole process initially started as an entry to the Pink Lady Apples Kenya food photography competition, that I was just going to upload to Instagram. Then, I realized that these tarts are too cute to keep the recipe to myself. I love that the preparation is so straightforward, that a blind man can do it, with one hand tied behind his back.
But beware, don't make them when you're in a hurry, dedicate 1 - 2 hours if you want to achieve a picture perfect rose at the end of the day, especially if you're doing it for the first time. Rush the process at your own peril, you will end up with in a TART-astrophe!! Trust me, I tried. Murphy's law materialized, I cried, but WE MOVE REGARDLESS!
To all things tasty,