Internet craze apple roses

These super easy "apple roses" are all over the internet lately.

Everyone's making them, my son and I even crafted some at the latest cooking school session we attended together.

This got me thinking that I absolutely have to get my baking act together. This recipe is a great way for begginners to approach baking.

The thought that organically followed was, "This classic flaky dough wrapped around apple slices "glued" together with apricot jam can be transformed into fun variations."

In addition to the ubiquitous apple rose recipe, I'm adding a few savory suggestions to up your aperitivo game or your children's merenda snacks.


Internet craze apple roses

Preheat oven to 200° C (390° F)
Cut 2 apples in half and core. Do not peel. As a matter of fact, choose Gala or Red Delicious varieties whose red skin creates a beautiful color contrast with the cream colored pulp.
Slice the apple halves thinly and drop in acidulated water.
Prepare a basic syrup (2 parts sugar and 1 part water) and soften the apple slices in it for 2 minutes.
Dust with 1 teaspoon of ground cinnamon, toss to coat evenly and allow to cool.
Using a pastry cutter, cut a rectangular sheet of puff pastry into 2-inch strips.

Brush the strips with warmed apricot jam and lay the apple slices on the top half of the strip, slightly overlapping them.

Fold up the bottom half of the strip and starting from one end, roll the strip on itself.

Place each rolled "rose" in buttered ramekins or paper lined muffin molds.

Sprinkle a little brown sugar on the surface of each rose.

Bake in hot oven for approximately 20 minutes.

Dust with confectioner's sugar before serving.


Sweet & savory spin-offs using the puff pastry as a base

• Use pears instead of apples, and spread white or dark chocolate instead of jam, sprinkle chocolate chips as garnish
• Use celery slices, spread peanut butter, garnish with coarsely ground peanuts or slivered almonds
• Strawberries and ricotta
• Pancetta and smoked cheese
• Pears and gorgonzola
• Peaches and nutella
• Grilled zucchini and goat cheese
• Salami and stracchino cheese
• Roast pumpkin and brie
• Lox and cream cheese garnished with arugula
• Roast potato and caramelized leek...

I can keep going if you like.

Image © Giorgia Di Sabatino – Elliot Baldwin – dlicedorient.blogspot.it 

Italian bigné recipe

When I say the word, I can actually smell the sugary aroma of the three squared beignets in my plate at Café Du Monde. I don't think I have ever tasted anything quite like it.

Italian bigné are different. Some are fried, as in the case of the Zeppole di San Giuseppe fritters, but normally bigné are light choux pastry puffed balls that are baked in the oven. These cream puffs are also the base for Profiterole, filled with whipped cream or gelato, and drizzled with lavish amounts of melted dark chocolate.

Bigné were introduced in France by Caterina de' Medici, wife of Henry II of France, who brought with her from Tuscany lots of recipes, including choux pastry. Leave it to history that the name traveled from Florence all the way to French New Orleans...

I fill my bigné by slicing off the top, filling with a spoon, and then reassembling. It can obviously be done by injecting with a pastry bag and a narrow piping tip, but that always turns out a mess for me.

Today I'm sharing the recipe for a savory hors d'oeuvre version, loaded with a creamy 3-cheese filling, that yields about 24 assembled bigné

Ingredients for the choux pastry:
250 ml (1 cup) water
150 g (1 1/4 cups) all-purpose flour
75 g (1/3+ cup) butter
4 eggs

Ingredients for the filling:
100 g (3/4 cup) flour, sifted
100 g (1/2 cup) unsalted butter
500 ml (2 cups) whole milk, boiling
100 g (1/2 cup) Fontina cheese, diced
100 g (1/2 cup) Pecorino Romano, grated
200 g (1 cup) Parmigiano, grated


Start by making your bèchamel, which is the base of the filling.

Melt the butter in a stainless steel pan over low heat. Gradually sprinkle in the flour, and stir well with a wooden spoon until smooth. Cook gently until the mixture becomes a light golden color. Add the boiling hot milk gradually, stirring constantly to avoid lumps. Cook for another 15 minutes (at least) while stirring constantly.

When the bèchamel becomes rich and creamy in consistency – not too thick and not to runny, rather forming ribbons on the surface as it dribbles off the wooden spoon – remove from the heat, and dilute with a little more milk. Don't pour it in all at once, rather use it to blend the cheeses as you add them, and they melt and bubble.

Fold in the pecorino and parmigiano first, leaving the fontina last.

When all the cheeses are blended and well incorporated, let the mixture stand to cool while you make the choux pastry.

Pour yourself a drink, by now you've totally earned it.

Preheat oven at 180° C (350° F).

Heat the water with a pinch of salt. When it begins to tremble, right before reaching boiling point, add the butter and let it melt. Sift in the flour, remove the pot from the stove, and stir constantly until the dough comes away from the sides of the pan and forms a smooth ball (this will take about 5 minutes, have faith: it will happen). Let it stand to cool briefly.

Once the dough is lukewarm, start adding one egg at a time and mix with a wooden spoon until it reaches a smooth, paste-like thickness. I cheat and give it one last whir with a food mixer.

Spoon the bigné dough onto a baking sheet lined with parchment paper. Again this can be done with a pastry bag, I use two spoons...

Bake the bigné for about 15 minutes, until golden and well-puffed, time greatly depending on oven force. The trick to perfect puffing bigné is to keep the temperature quite low and steady. Ventilated ovens are the best. Mine isn't...

Once your bigné have completely cooled down, using a sharp serrated blade, slice the bigné open as you would a bun, and slather 1 tablespoon (or more) of the creamy cheese filling in each, reassembling as you go along. Any leftover filling can be employed as dip for crudité, or spread on crostini, bruschetta, etc.

Serve at room temperature, or slightly warmed (20 seconds in the microwave) and pour the red wine with profuse abandon.

Another easy filling (which doesn't need cooking) is a blend of equal parts cream cheese and Gorgonzola. Dreamy.

Go ahead, take one more...