But remember that YOUR BAKING TIME is 5 minutes longer than it time it took your test pastry to bake.Ī blackened burnt underside of the pastry is usually caused by the jam leaking out of the pastry and caramelizing into burnt sugar on the hot baking tray.ĭon't overfill your pastry with jam. For me, the apple rose pastries baked on a parchment lined baking sheet at 375° F for 35 minutes got the expected results.This way the petal edges retain the beautiful apple skin color. Important: Keep the apple roses covered loosely with a tin foil tent right from the beginning to prevent them from browning too quickly.So, when baking all the apple roses the next day, just add about 5 minutes to the baking time. Place the test pastry uncovered in the oven and time how long it takes to turn golden brown and puffy.I recommend doing a quick dry run a day before with just one pastry length filled with jam and rolled up.I opt to bake my rose pastries at 375☏ since I found the jam leaking out and burning on the hot baking tray at 400☏. Everybody's oven is different so there may be slight variation in results.
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