I had a request for a frangipane based bake at the weekend, and I had a picture in my head of a flower shaped pastry so I thought I would try and recreate it!
To make the frangipan I used a recipe from Delicious Magazine which they used as a part of a tart, but I've included this in my recipe below.
500g block of puff pastry
2 tbsp caster sugar
Juice of half a lemon
1 litre cold water
1 tbsp icing sugar, optional
For the frangipane
125g butter, softened
125g caster sugar
125g ground almonds
2 large eggs
1 tbsp flour
Preheat the oven to 200 degrees celcius.
To make the frangipane, cream together the butter and sugar until light and fluffy.
Beat in one egg at a time, and then fold in the flour and ground almonds until well combined.
Set aside in the fridge until needed.
To make the apple filling, quarter the apples, remove the cores, and slice thinly.
Add the apples, sugar, lemon juice and water to a pan and heat on a medium heat for around 8 minutes,
until the apples are softened and can be curled but are still holding their shape.
Drain and place on kitchen towel to absorb the excess moisture.
Roll out the pastry block until it is around ?cmx?cm. Spread the frangipan mixture over the pastry,
and then slice horizontally into 2cm wide strips.
For each strip, lay down the apple slices slightly overhanging the top of the pastry strip,
making sure to leave a small margin of pastry on the edge to stick it together later.
Roll up the strip as tightly as possible, and then place on a baking tray covered in baking paper.
Bake for around 20 minutes, or until the pastry is golden and crisp. Cool on a wire rack and then sprinkle with icing sugar.
I was so pleased with how these turned out, my boyfriend even said they were one of the best things I've baked.
I was slightly disappointed with how the apple skins lost their colour when softening them in the water,
as I thought they'd stay pink, but I think the pastries still look pretty.
I found they worked much better when I left a bit of pastry at the end of
each strip to stick down onto the pastry once rolled up, so it stayed together as a circle. The buttery frangipane against the slight tartness of the apple is such a great combination!