Apple Danish Roses
“Our recipe for Apple Danish Roses is incredibly easy but you wouldn’t think it from the end result! My recipe is both vegan and gluten free but you can easily make this with gluten pastry.”
Prep time - 30 minutes
Cook time - 30 minutes
Difficulty - Easy
Serves / makes - 2 portions
Ingredients
1 pack (280g) puff pastry, I used Jus Rol gluten free
2-3 apples
1 orange
1/2t rose essence (optional)
Around 50ml syrup, I used date syrup
Equipment
Mandolin or sharp chefs knife
Mixing bowl
Fine grater, microplane or zester
6 hole muffin pan
Method
Heat your oven to 180c/360f/GM4.
Remove the pastry from the fridge for at least ten minutes. If it is too cold the pastry can crack when you unroll it.
Quarter the apples, cut out the cores and slice them very finely, using a mandolin or very sharp knife. The slices should be very thin, around 2mm thick. If they are thicker they will cause the pastry to tear.
Put the apple slices into a bowl. Grate and juice the orange. Add this to the bowl with the rose essence. Mix together well using your hands to ensure the apple is soaked in the juice.
Cut the pastry into 6 strips along the shortest side. Pour 1 teaspoon of syrup down the middle of the pastry strip. Add slices of apples to the pastry so they are overlapping and the edge with the skin on is at the top. Once you have filled the strip with apples fold the bottom part of the pastry up and press down to seal it. Roll the apple danish up, starting at one end and turning the danish. The pastry might split a little but that’s ok. Put this into the muffin tin then repeat with the renaming 5 pastry strips.
Bake for around 30 minutes until the pastry is cooked. Remove them from the pan fairly soon after coming out of the oven as, when they get cool the cooked syrup can stick to the pan.
Apple Danish Roses
Ingredients
- 1 pack (280g) puff pastry, I used Jus Rol gluten free
- 3 apples
- 1 orange
- 1/2t rose essence (optional)
- Around 50ml syrup, I used date syrup
Method
- Heat your oven to 180c/360f/GM4.
- Remove the pastry from the fridge for at least ten minutes. If it is too cold the pastry can crack when you unroll it.
- Quarter the apples, cut out the cores and slice them very finely, using a mandolin or very sharp knife. The slices should be very thin, around 2mm thick. If they are thicker they will cause the pastry to tear.
- Put the apple slices into a bowl. Grate and juice the orange. Add this to the bowl with the rose essence. Mix together well using your hands to ensure the apple is soaked in the juice.
- Cut the pastry into 6 strips along the shortest side. Pour 1 teaspoon of syrup down the middle of the pastry strip. Add slices of apples to the pastry so they are overlapping and the edge with the skin on is at the top. Once you have filled the strip with apples fold the bottom part of the pastry up and press down to seal it. Roll the apple danish up, starting at one end and turning the danish. The pastry might split a little but that’s ok. Put this into the muffin tin then repeat with the renaming 5 pastry strips.
- Bake for around 30 minutes until the pastry is cooked. Remove them from the pan fairly soon after coming out of the oven as, when they get cool the cooked syrup can stick to the pan.
Notes:
Equipment
Mandolin or sharp chefs knife
Mixing bowl
Fine grater, microplane or zester
6 hole muffin pan