Puff pastries with apples in powdered sugar
12 servings
60 minutes
Apple pastries dusted with powdered sugar are a true embodiment of the sophistication of Russian baking. Their roots trace back to traditional homemade pies, where juicy and aromatic apples have always been a favorite ingredient. In this recipe, the apples are first lightly boiled to make them soft and pliable, then carefully wrapped in thin puff pastry to form elegant roses. During baking, the pastry becomes airy and crispy while the apples turn tender and caramelized. The light sweetness of the powdered sugar sprinkled on the finished pastries adds a finishing touch and aesthetic appeal to the dessert. These pastries are perfect for cozy home tea gatherings, especially on an autumn evening when the aroma of baked apples creates warmth and comfort. Each rose is a small masterpiece that delights the eye and brings pleasure from the first bite.
1
Cut the apples into quarters, removing the inedible part. Slice into thin pieces 2 mm thick.
- Apple: 2 pieces
2
Pour 200 ml of water into a pot and bring to a boil. Add sugar.
- Sugar: 3 tablespoons
3
Put apple slices in boiling water.
- Apple: 2 pieces
4
Boil for no more than 2-3 minutes, then drain the water (the apples should become flexible).
5
Roll out the thawed dough thinly (1–2 mm thick). Cut into strips 3 cm wide and 25–30 cm long.
- Yeast puff pastry: 250 g
6
Place 5 slices of apple on the strip of dough, slightly overlapping. The slices should extend one third over the top edge of the dough.
- Apple: 2 pieces
7
Carefully roll the strip into a tube.
8
Fold the lower edges of the dough inward.
9
Place the ready roses on a baking sheet lined with parchment paper. Put in a preheated oven at 200 degrees. Bake for about 30 minutes.
10
Completely cool the pastries. Dust with powdered sugar through a sieve.
- Powdered sugar: to taste