Apple Roses on Date-Almond-Dough and Mango Purée

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I had this dish in my mind for quite some time until I found a way to realize it. The best part about this is the simplicity: 25 minutes are enough to conjure these beauties (less with some practice). No cooking involved! They are as nourishing as they are tasty and tasty as they are pretty. Prettiness is far from being a priority in my dishes but I wanted to have at least a few dishes on my site for special occasions but really didn’t expect to be able to create these with such little effort. I’m so happy with the result!

Using Medjool dates really makes sense here because of their distinct aroma, however, using half a cup of Medjool and half a cup of cheaper dates will also be more than fine.

Serves 2. Prep time: 25 min.

INGREDIENTS

  • 1 mango
  • 1 cup Medjool dates
  • 1/4 cup almonds
  • 2 apples
  • cinnamon
  • ginger

METHOD

Blend the mango with a date and a little water if required and put it aside. Process the dates, almonds, 1 tsp of cinnamon and a few pinches of ginger in a food processor or blender to get a dough-like mass. Sprinkle a little cinnamon and ginger on a baking sheet to roll the dough as shown in the pictures. The dough shouldn’t stick too much to the sheet.

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It shouldn’t be too thin because it might fall apart but it be thin enough to be rolled up to apple roses. Cut the apples finely with a mandolin, put them into lemon water if you don’t want them to turn brown. This will also give some damage to the cellular structure of the apple making it easier for us to roll them up (sweet apples are easier to roll up in my experience and the red colour of their skin gives them a rosier look). Then place them one after another onto the dough. The back of the apples should point out. Push the dough onto the apple slices and roll it up carefully. Place a spoonful of mango purée on a plate and top with an apple rose. Enjoy!

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