Baked apple roses

Preparation

1. Combine the flour, water and salt in the mixer bowl and knead until the dough is smooth.

2. Place the 84% fat Grand Fermage Extra Dry Butter in the centre of the dough, and fold the dough inwards over the butter.

3. Roll out the dough lengthwise until it extends by at least half. Rotate the dough 90° and fold in thirds (wallet fold).

4. Roll out the dough again in one direction until its length is doubled, then rotate it by 90° and perform the wallet fold again.

5. Chill in the fridge for 30 minutes.

6. Repeat step 5 two more times, then chill in the fridge for another 30 minutes.

7. Finish by repeating step 5 two more times.

8. Place in the fridge to set.

Method for the filling

1. Preheat the oven to 180°C.

2. Bring the water to the boil with half the sugar until a syrup has formed, and add the juice of half the lemon.

3. Core the apples, slice them in half and cut into fine slices.

4. Dunk the apple slices in the syrup for two minutes to soften them, then drain and set aside.

5. Mix the Grand Fermage unsalted butter roll with the remaining sugar.

6. Add the almond powder and the egg yolk.

7. Roll out the puff pastry and cut into strips around 5cm wide.

8. Brush each strip with the almond cream.

9. Lay the apple slices along the outer edge of the pastry strips so they overlap one another. They should stick out slightly from the pastry, with the rounded edges facing up.

10. Fold the inner part of the pastry over the apples, rolling it tightly.

11. Place the apple roses in a greased muffin tin and bake for 35 minutes.

12. Sprinkle with icing sugar before serving.