Crispy ap­ple roses

Malta Independent - - CROSSWORD & FUN -


1 1/2 ta­ble­spoons le­mon juice 1 pink lady ap­ple 50-70g but­ter, melted 1 ta­ble­spoon brown sugar 1 tea­spoon ground cin­na­mon 5 sheets filo pas­try (see Note) Ic­ing sugar, to serve

Method 1. Pre­heat oven to 200C or 180C fan­force. Grease a mini muf­fin tin. 2. Place juice in a medium mi­crowave safe bowl. Halve ap­ple and re­move core. Cut into 1mm thin slices, plac­ing them as you go in the le­mon juice. Top up with wa­ter to just cover slices. Mi­crowave, cov­ered, on high (100%) for 2 min­utes. Drain well and place on a large plate to cool (ap­ple must keep its shape but be flex­i­ble). 3. Com­bine but­ter, sugar and cin­na­mon in a small bowl. 4. Work­ing with 1 sheet at a time, brush filo sheet with but­ter mix­ture. Fold length­ways in two and and in two again to achieve a long strip. Cut in half. Brush pas­try with but­ter mix­ture. Ar­range 7-8 ap­ples slices, over­lap­ping along the top long edge, just slightly over­hang­ing pas­try (ap­ples will slide out slightly when you roll the pas­try). Roll pas­try to form a rose. Place, ap­ple side up, in pre­pared tin. Re­peat with re­main­ing pas­try, but­ter mix­ture and ap­ple to form 10 roses. Bake for 30 min­utes or un­til pas­try is golden and cooked through.

Makes Ready in 85 Min Cook Time 45 Min Prep Time 40 Min 10

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