It is a recipe dedicated to all mothers that Roberta Rogeri offers us this Sunday for his now famous column “Roberta's cooking with extra virgin olive oil” where he manages to personalize every kind of dish with excellent olive oil.
And just in the name of this special dedication on the occasion of Mother's Day, here's an original for you bouquette of puff pastry roses, custard and apples, with drops of light fruity Italian extra virgin between the petals.
difficulty: easy
Preparation: 15 min
Cooking time: 10 min
Serves: 4 Guests
Cost: Bass
INGREDIENTS
- 1 roll of rectangular puff pastry
- 2 red-skinned apples (such as royal, pink lady, gala, … )
- the juice of half a lemon
- 1 spoon of sugar
- 170 g of custard
- Italian Extra Virgin Olive Oil – Light Fruity
METHOD
- Cut the apples with peel into thin slices. Put them in a saucepan with a little water, the sugar and the juice of half a lemon. Cook for about 2 minutes, then leave to cool completely.
- Roll out the puff pastry on a flat surface. Spread a thin layer of custard on top, covering the entire surface.
- With a knife cut strips about 5 cm high.
- Arrange the cooked apple slices on each strip of dough, overlapping them slightly and making them come out from the upper edge; fold the underlying part of the puff pastry over the apples and roll it up on itself to form the rose, delicately, so that the apples inside do not move. Spread the apple petals slightly apart to form an open rose. Proceed in the same way for all the other strips.
- Arrange each little rose inside muffin cups or molds and place them on a baking sheet.
- Bake in a preheated static oven at 170° for about 45 minutes (depending on the oven), or in any case until completely browned. Leave to cool. Remove them from the cups and place them on a serving plate.
- Add a few drops of Italian Extra Virgin Olive Oil, light fruity, between the petals of each rose.
