Hmm, wasn’t there a roll of puff pastry in the fridge? And the last big apple from uncle Alfred’s garden looks lonely and bored. Maybe the quince which fell from the tree yesterday (My own quince tree!!! ) might keep the apple company? What about something like an apple strudel?
But somehow it turned out a little differently:
Tiny Apple’n Quince Swirls
|Source:||Invented ad hoc September 27, 2007 by Sus|
|Categories:||Baking, Puff Pastry, Apple, Quince|
|1||package||Puff pastry, rectangular, ca. 20x40cm|
|1||large||Apple, not sweet|
|Butter; very soft|
Grate the apple and the quince. If necessary, peel them first. (Stop grating when you see the cores!) Stir in the lemon juice. Also grate the marzipan and add.
Heat the oven to 200°C (Convection: 180°C).
Roll out the puff pastry on a flat surface. Butter lightly. Sprinkle with little sugar and a lot of cinnamon. Spread the apple and quince mash evenly and add the almond flakes. Sprinkle with sugar and cinnamon again.
Starting at the short side, roll up the pastry as tight as possible. Place the roll on a baking tray with baking paper. Brush with a bit of butter again and use some more sugar and cinnamon.
Put the tray into the oven for about 30 minutes, until the rolls starts to get brown.
That was the plan. Since I had forgotten to heat the oven in time, I was forced to wait and I got bored. I started to cut off the endings of the roll, which didn’t look so neat and put them on the tray, too. Hmmm, that’s nice … And now we do not have a fake apple strudel but many tiny apple’n quince swirls.
– Delicious when still warm.