Roselline di sfoglia e mele (Puff Pastry and Apple Roses)

The Roselline di sfoglia e mele (Puff Pastry and Apple Roses) are a delightful and visually appealing dessert, perfect to impress your guests. Here is the recipe with an Italian twist.

Ingredients

• 1 roll of rectangular puff pastry
• 2-3 red apples
• Juice of 1 lemon
• Brown sugar to taste
• Ground cinnamon to taste
• Powdered sugar for decorating (optional)

Preparation

1. Preheat the oven to 180 °C (356 °F).
2. Wash the apples, cut them in half, remove the core, and slice thinly without peeling them. Put the apple slices in a bowl with water and lemon juice, then heat the apples in the microwave or in a small pot to make them slightly more flexible and easier to roll.
3. Roll out the puff pastry and cut horizontal strips about 5 cm (2 inches) high.
4. Dry the apple slices and lay them along the strip of puff pastry, slightly protruding from the top. Ensure the apple slices overlap each other.
5. Sprinkle brown sugar and cinnamon over the apples.
6. Fold the bottom part of the puff pastry over the apples to lock them in place.
7. Roll the puff pastry from the short side to form the roses. Make sure to do this gently to avoid breaking the apples.
8. Place the Roselline in a muffin tin to maintain the shape.
9. Bake for about 40-45 minutes or until the roses are golden.
10. If desired, once cool, dust with powdered sugar for a more elegant effect.

The Roselline di sfoglia e mele (Puff Pastry and Apple Roses) are a perfect example of how Italian cuisine always manages to find the right balance between aesthetics and flavor. They can be served both as a dessert at the end of a meal, perhaps accompanied by a scoop of vanilla ice cream, or as an afternoon snack. Enjoy your meal!