Delicate, golden, and lightly caramelized, these apple puff pastry roses turn a handful of simple ingredients into something that feels quietly elegant. Brushed with Cobram Estate Classic Extra Virgin Olive Oil instead of butter, each layer bakes into a crisp, flaky swirl with warm cinnamon spice and tender apples. It’s a dessert that looks impressive straight from the oven, yet comes together with surprising ease.
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Winter Green Salad
with Cobram Estate Classic extra virgin olive oil
Serves 4
Ingredients
Ingredients
- (2 servings, baked in 2 Mini Cocottes)
- Ingredients
- 2 apples
- Cobram Estate Classic Extra Virgin Olive Oil, for coating the Mini Cocottes
- White sugar, to coat the Mini Cocottes
- 5 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
- Cinnamon sugar (combine white sugar and cinnamon to taste)
- 1 puff pastry sheet
- Flour, for lightly dusting the countertop
- 1 egg + 1 Tbsp water (for egg wash)
- Powdered sugar, for finishing
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METHOD
- Instructions
- Preheat oven to 400°F. Generously brush each Mini Cocotte with Cobram Estate Classic Extra Virgin Olive Oil, making sure the bottom and sides are fully coated. Add a spoonful of white sugar and gently shake to coat the interior so the pastry releases easily after baking.
- Prepare the apples. Using a mandoline or sharp knife, thinly slice the apples. Transfer to a microwave-safe plate and heat for about 30 seconds, just until pliable but not soft. Cover with a kitchen towel to keep warm.
- Warm the olive oil. In a small saucepan over low heat, gently warm the 5 tablespoons of Cobram Estate Classic Extra Virgin Olive Oil for 1–2 minutes to enhance its aroma and flavor. Remove from heat.
- Make cinnamon sugar. Combine sugar and cinnamon in a small bowl to your preferred ratio.
- Prepare the pastry. On a lightly floured surface, roll the puff pastry to about ⅛-inch thickness. Cut into strips roughly 3 inches wide and 12 inches long.
- Assemble. Brush each strip with the warmed olive oil and sprinkle generously with cinnamon sugar. Arrange apple slices along the top edge of the dough, slightly overlapping and allowing the tops of the apples to extend beyond the dough. Fold the bottom half of the pastry up over the apples. Brush lightly with egg wash.
- Shape and bake. Carefully roll each strip into a rose shape and place into the prepared Mini Cocottes. Sprinkle with additional cinnamon sugar. Bake for about 35–40 minutes, or until the pastry is golden and cooked through.ll