Apple Blossoms von Food with Style, fertig angerichtet

Pastry

Apple Blossoms Recipe

Name: Apple Blossoms Recipe
Cook time: 20 min
Total time: 20 min
Yield: 8 pieces
Ingredients: 1 sheet puff pastry (from the refrigerated section); 1 large apple or 2 small apples; about 8 tsp apricot jam (smooth); about 8 blueberries; 1 egg yolk; 1 tbsp milk; a little lemon juice (for the apple rings); powdered sugar, for dusting

Crispy puff pastry, juicy apple, and a hint of apricot - easy to make, beautifully shaped, and perfect for any coffee table. Comment which...

Servings

8 pieces

Cook Time 20 minutes

Ingredients

1 sheet puff pastry (from the refrigerated section)
1 large apple or 2 small apples
about 8 tsp apricot jam (smooth)
about 8 blueberries
1 egg yolk
1 tbsp milk
a little lemon juice (for the apple rings)
powdered sugar, for dusting

Directions

1
Preheat the oven to 180 °C / 350 °F (top/bottom heat). Line a baking sheet with parchment paper.
2
Unroll the puff pastry and cut it into even squares (about 8 pieces, depending on the pastry sheet).
3
Peel the apple, remove the core, and slice it into about 1 cm (½ inch) thick rings. Lightly drizzle with a little lemon juice.
4
Place 1 tsp of apricot jam in the center of each puff pastry square and spread slightly. Set an apple ring in the middle.
5
Make a small cut in the center of each side of the square (do not cut all the way through). Fold the four corners toward the center over the apple ring.
6
Press the pastry tips firmly into the hole of the apple ring so they hold. Place one blueberry in the center and gently press it in.
7
Mix the egg yolk with the milk and carefully brush the pastry blossoms.
8
Bake for 20–25 minutes, until golden brown and nicely puffed.
9
Let cool briefly and dust lightly with powdered sugar before serving. Crispy, fruity, and beautifully shaped.

Video

Apple Blossoms Questions

Why do my blossoms open up in the oven instead of holding their shape?

The four corners need to be pressed firmly into the hole of the apple ring, not just laid on top of each other - that hole is what anchors them. Cold puff pastry also holds a fold much better, so if the sheet has gone soft while you were slicing apples, chill the shaped blossoms for a few minutes before they go in. The blueberry pressed into the center helps weigh the tips down as well.

Can I use something other than apricot jam?

Yes - any smooth jam works, since the recipe already asks for a smooth one so it spreads thinly under the apple ring. Chunky jams with large fruit pieces make the pastry base wet and uneven, so press them through a sieve first or warm them slightly. Keep to about 1 tsp per square either way; more filling will bubble out and stick to the parchment.

Which apples work best here?

You need an apple firm enough to survive being cut into 1 cm rings and 20-25 minutes in the oven without collapsing, so a firm, slightly tart variety is the safer choice. One large apple gives you roughly the eight rings you need for eight pastry squares; with small apples, plan on two. The lemon juice in the recipe keeps the cut rings from browning while you work.

Can I prepare the blossoms in advance?

You can shape them fully and keep them covered in the fridge for a couple of hours, then brush with the egg yolk and milk mixture just before baking. Brushing too early leaves the glaze dull and can soften the pastry edges. The powdered sugar always goes on after baking and after the blossoms have cooled briefly, otherwise it simply melts away.

How do I store leftovers and keep them crisp?

Store them loosely covered at room temperature rather than in a sealed box - trapped steam from the apple is what turns crisp puff pastry soft. They are at their best on the day they are baked; the next day, a few minutes back in the oven at baking temperature revives the layers. Dust with fresh powdered sugar afterwards, since the first dusting will have dissolved.