A bouquet of apple rose tarts
Source: the witch-hat atelier cookbook, volume 1, chapter 4. Translated from English and adapted for our world, where the spells Shop-and-Buy and Money-for-Goods are available.
As it turns out, letting the apples soak in the syrup was an important step, otherwise they would remain hard and difficult to curl. And I, not understanding where to get the syrup, skipped this step
The final weight of one rose is about 40 g.
Sharpen a knife
Remove the dough from the freezer and defrost
Turn the oven on 180°
Lay out all the ingredients for the photo.
Slice the apples thinly, separating the long, neat slices from the trimmings. Put the neat slices in a saucepan, cover with warm syrup and leave to soften.
Put the apple trimmings in another pan with sugar and water in a 1:1:1 ratio. Simmer gently.
Roll out the dough and cut into strips approximately the width of an apple slice. Place the apple along the strip of dough, so that it sticks out slightly at the top. Roll up a roll
Place the rolled roses in cake tins to prevent them from unrolling. Brush with egg and place in oven preheated to 180° for 30 minutes
Take the apple trimmings and syrup off the heat; they should be cooked by the time the roses are ready.
Remove from the oven and place the cooked apples on top of the rosettes, pour over the syrup.
Conjure glow dust on top. Those not gifted with magic can replace it with a sprinkle of powdered sugar.
Congratulate yourself on your baking and reward yourself with a rose!