This recipe for lamb with mushrooms and fresh truffles is from SVH Master Chef René…
Apple Roses – Banh tao hoa hong
If you’re looking for a Vietnamese dessert, then look no further than these single-serving, easy to make and impressive-looking apple roses. They’re the perfect way to treat your guests to an easy and original Asian dessert.
FOR THE APPLE ROSES
2 red apples
4 sheets of puff pastry (10 x 10 cm)
3 tbsp apricot jam
1 tbsp icing sugar
1 tsp ground cinnamon
Ignite the charcoal in the Big Green Egg and heat with the convEGGtor, the Stainless Steel Grid and the Baking Stone to 200°C.
Halve the lime and squeeze out the juice. Fill a small pan with a small amount of water, add the lime juice, and bring it to the boil. Halve the apples and remove the cores. Cut the halved apples crosswise into slices of 2 mm thick. Blanch the apple slices for approx. 30 sec. in the water and lime juice mixture. Remove them from the pan and pat dry.
Cut a sheet of puff pastry in half and lay the halves end to end and overlapping to create a single, long strip. Press the overlapping edges together. Brush the dough with the apricot jam. Place approx. 10 slices of apple with their edges overlapping on the strip of puff pastry. Allow the apple to extend approx. 1 cm beyond the end of the pastry. Fold approx. 1 cm of the bottom of the pastry over the slices of apple and roll the whole thing up from the side to create a “rose”. Place the rose in a round, aluminium baking tin approx. 6-7 cm in diameter, or use a muffin tray. Repeat using the rest of the pastry, apricot jam and slices of apple.
Place the baking tins on the Flat Baking Stone. Close the lid of the EGG and bake the roses for about 35 minutes until golden brown and done.
Remove the baking tins from the EGG and leave to cool slightly. Meanwhile, mix the icing sugar and cinnamon.
Remove the apple roses from the tin, place them on a plate and use a sieve to sprinkle them with the cinnamon and icing sugar mixture.
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