I’ll be the first to admit that what my baking skills offer in taste, they often lack in presentation. And I’ll further admit to liking recipes that are easy and take little time.
So I was delighted when I saw one of these speedy cooking videos that seem to circulate Facebook, one in particular from YouTube channel Tasty that looked good and took about 10 minutes to prepare.
But of course, I had to adapt it (well, I didn’t have half the ingredients, did I?).
For the first Monday Munchies (I think) of 2017 (we’ve only just finished off all the Christmas treats, so I’ve been seriously below par with foodie posts), I present to you…
ROSEY-POSEY APPLE TARTLETS
Which could easily be the name of a celebrity baby…
WHAT YOU’LL NEED: (Makes 8)
- 2 x apples of your choice (I used Braeburns).
- One pack of ready rolled puff pastry.
- Clear honey.
- Currants, or mixed dried fruit (optional).
- Brown sugar.
- Lemon juice.
- Muffin / cupcake tray.
- Oven and Microwave.
Cut both apples in half (from the top, through the stalk), then remove core. Lay down an apple half and slice thinly. Your slices should look like little bridges. Repeat with the other halves.
Soak the apple slices in water with a few drops of lemon juice. Microwave for 3 minutes. Meanwhile, roll out your pastry and cut into strips, approx 5cm / 2.5 inches wide. One pack should give you 8 strips.
Spread 1-2 tsp of honey on the bottom of each strip. Drain the apple slices and lay them along the edge of the pastry, slightly overlapping.
Sprinkle currants (or fruit), and some cinnamon (to taste) along the strips. Next, fold each one over to seal in apples and honey.
Now carefully roll up each strip to create the rose shape. If you’ve not microwaved the apple long enough, it will snap, like my first one did! Needs to be bendy.
Put each rose into a muffin tray section, sprinkle with brown sugar and bake for 35-40 mins at Gas Mark 5 (190 C).
And there you have it… a super easy dessert that looks stylish enough to impress most dinner guests! Serve with cream or ice-cream and enjoy!
Image Credits: My own.