Apple Roses
Natasha Brunetti is a former finance executive turned wellness author, chef and highly sought after Ayurvedic Coach.
Natasha’s personal experience with recovering from an autoimmune disease and associated issues while working extremely long hours at an investment bank influences her coaching style. She focuses on simple every day techniques that can be applied without disruption to maximize mind-body health and optimize personal performance.
Having grown up in an Ayurvedic household under the influence of her
Grandma, Natasha received a grounding in the ancient wisdom of Ayurveda. She used this wisdom and her continued education in health and nutrition to reverse her medical condition and today is disease and
medicine free.
Post moving to the USA 5 years ago, Natasha continued her education, studying under Colin Campbell at Cornell, to receive a certification in Plant Based Nutrition and is currently studying under Vaidya (Dr) Naina Marbelli (Ayurvedacharya) to gain her qualification under the American Association of Drugless Practitioners (AADP) and to be certified by the WHO.
Follow along on her journey on her website: PlanttoTable.com
Ingredients
- 1 sheet of vegan puff pastry thawed
- 2 red apples (I used red delicious)
- Juice of half lemon
- 1 tablespoon of coconut flour, to sprinkle the counter
- 3 tablespoons of preserve (I used papaya, apricot is good)
- 1 tsp. cinnamon
Directions
- Thaw the puff pastry at room temperature if you haven’t done so yet. It should take about 20-30 minutes.
- Prepare a bowl half filled with water and the lemon juice.
- Cut the apples in half, remove the core and cut the apples in paper-thin slices (keep the peel so it will give the red color to your roses)
- Right away, place the sliced apples in the bowl so that they won’t go brown (oxidize)
- Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll.
- The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.
- Unwrap the puff pastry over a clean and lightly floured counter.
- Using a rolling pin stretch the dough into a rectangular shape of about 12 x 9 inch
- Cut the dough in 6 strips, each about 2 x 9 inch
- In a bowl, place three tablespoons of preserve with two tablespoons of water.
- Spread a thin layer of preserve on each strip of dough.
- Preheat the oven to 375 f (190c).
- Drain the apples.
- Arrange the apple slices on the dough, overlapping one another.
- Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon
- Fold up the bottom part of the dough.
- Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise, make sure to grease with coconut oil.
- Do the same for all 6 roses. Bake at 375 f (190c) for about 40-45 minutes, until fully cooked.
Recipe Note
This recipe is one of those, that fulfils all of the criteria of a foodie and blogger, it takes something complicated and makes it easy and as an added bonus the resulting dish looks like a piece of art. This is for a dish that takes 20 minutes prep and only has a handful of ingredients, most of which you would have in your fridge already!
