Empire Apples
per kilogram
Description
Empire apples are red, juicy, firm, crunchy and sweet. We have already been gathering them during September and October for fourteen years. This delicious apple cultivar will be in good usable conditions until January. Empire apples are excellent for eating and salads, and good for sauce, baking, pies and freezing. We root for these apples as an ideal lunch-box apple, not least because it does not bruise easily.
Nutritional value
- Energy 52 kcal
- Carbohydrates 13.81 g
- Fat 0.17 g
- a
- b1
- b2
- b3
- b5
- b6
- b9
- c
- e
- k
- Ca
- Fr
- Mg
- Mn
- P
Special Recipe
Mini Puff Pastry Apple Roses
1-2 Empire Apples, cored and sliced as thin as possible
Squeeze of lemon juice
Flour, to dust
1 sheet frozen puff pastry, thawed
3 tablespoons apricot preserves
1/8 teaspoon cinnamon
- Lightly butter a muffin tin. Preheat the oven to 375°F.
- Place the apple slices in a bowl with the lemon juice and cover with water. Microwave until the slices are slightly softened, about 3 minutes.
- Lightly flour your workspace and roll out the puff pastry as thin as possible, keeping it in a rectangular shape. You want the pastry to be fairly thin – if you leave the puff too thick, it will have issues baking all the way through. Trim the pastry into 6 or 12 strips, depending on if you are making mini or regular roses.
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Mix the apricot preserves with 2 tablespoons of hot water and stir well. Brush onto the puff pastry. Place the apple slices on the puff, about halfway down, overlapping. Sprinkle with a touch of cinnamon, if using. Fold up the puff pastry and gently roll up, placing into the prepared tin when done.
- Bake until puff is golden brown and cooked through, 40-45 minutes. If the apples start to brown too much, cover with a piece of foil. Remove, let cool, and enjoy!
