Quick Carnival Roses with Puff Pastry - photo 1
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Quick Carnival Roses with Puff Pastry

Wegetariańskie Desserts Cakes and Bakes Snacks 35 min Easy 18 wyświetleń ~32.13 PLN - (0)
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Description

Here is a recipe that revolutionizes traditional angel wings, turning them into elegant, crispy, and incredibly easy-to-make Carnival Roses. Instead of laboriously kneading and deep-frying, we use ready-made puff pastry, which shortens the preparation time to just a few minutes. The result is light, buttery cookies with hundreds of flaky layers that rise beautifully in the oven and take on a golden color. Sprinkled with sugar before baking, they gain a delicately caramelized, crispy crust that perfectly contrasts with their tender interior. Their fancy, twisted shape resembling an unfurling rose bud makes them not only a treat but also a table decoration. Perfect for Fat Thursday, carnival parties, New Year's Eve, or as a quick dessert for afternoon coffee when the craving for something sweet strikes. Serve them dusted with powdered sugar, alone or with raspberry jam.

Ingredients (6)

Servings:
4
  • Puff pastry 375 g
  • Powdered sugar 45 g
  • Granulated sugar 30 g
  • Rapeseed oil 15 g
  • ✨ Opcjonalne
  • Ground cinnamon 2 g
  • Skórka otarta z cytryny 5 g
💰 Szacowany koszt dania: ~32.13 PLN (8.03 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Start by preparing the oven. Set it to 200°C with the convection function (or 210°C in top-bottom mode). Take the puff pastry out of the fridge just before using – it needs to be well chilled to puff up properly. Unroll the sheet of pastry directly on the baking tray, leaving it on the paper it was wrapped in.

Ingredients: Puff pastry
Working with puff pastry requires speed. The longer it stays at room temperature, the softer and harder it becomes to handle. The baking tray can be cold. There is no need to grease it, as parchment paper will prevent sticking.
2

Prepare the topping. In a small bowl, mix the granulated sugar. If you are using optional ingredients, add cinnamon and/or freshly grated lemon zest now and mix well. Then, using a kitchen brush, brush the entire surface of the cake with a very thin layer of rapeseed oil. Finally, evenly sprinkle the prepared sugar mixture over the entire cake.

Ingredients: Granulated sugar, Rapeseed oil, Ground cinnamon, Skórka otarta z cytryny
Use a silicone brush to spread a minimal amount of oil – the goal is just to make the sugar stick. Too much fat will make the cookies heavy. You can use a small sieve to evenly distribute the sugar.
3

Now it's time to cut. Using a sharp knife or a pizza cutter, cut the sheet of dough along the longer side into equal strips about 2-3 cm wide. You should get about 12-15 strips from a typical sheet of dough.

A pizza cutter is ideal because it cuts the dough without pulling it. If you are using a knife, make firm, straight cuts. You can use a ruler to ensure the strips are perfectly even, which will give the cookies a uniform appearance.
4

Take a single strip of dough and fold it in half lengthwise to create a longer and narrower strip (about 1-1.5 cm wide). Then gently twist it a few times around its own axis, forming a loose spiral. Finally, tie the twisted strip into a loose knot, trying to let the ends stick out to the sides, resembling rose petals. Place the finished 'rose' on the prepared baking sheet.

The key is gentleness! Do not squeeze the dough too tightly and do not tie a tight knot. The knot must be loose so that the dough has room to rise and expand during baking. It is this space that creates the 'petal' effect.
5

Repeat the shaping process with the remaining strips of dough, placing the finished roses on the baking sheet about 4-5 cm apart. Place the baking sheet in the preheated oven and bake for 15-18 minutes, until the pastries rise and take on a deep golden brown color.

Maintaining spacing is important because puff pastry expands significantly. Baking time may vary depending on the oven, so keep an eye on the pastries. They are ready when they are clearly puffed up, and their surface is dry and appetizingly golden brown.
6

After baking, remove the tray from the oven and carefully transfer the hot roses to a metal rack using a spatula to cool completely. Once they are cold, generously dust them with powdered sugar, sifting it through a fine sieve for a fresh snow effect.

Ingredients: Powdered sugar
Cooling on a rack is key to maintaining crispness – it prevents the bottoms of the cookies from steaming. Do not sprinkle hot cookies with powdered sugar, as it will dissolve and create a sticky glaze instead of a fluffy dusting.

Fun Fact

💡

Traditional faworki, also known as chrust, are deep-fried pastries whose history in Poland dates back at least to the 17th century. This recipe is a modern interpretation that became popular with the widespread use of ready-made puff pastry. It is a testament to how classic flavors can evolve and adapt to contemporary, fast-paced lifestyles.

Best for

Tłusty Czwartek Karnawał Sylwester Szybki deser do kawy Przyjęcie dla dzieci

Tips

🍽️ Serving

Serve on a large platter or cake stand, arranged in a pyramid shape and generously dusted with powdered sugar. They pair perfectly with a light fruit sauce (e.g., raspberry or strawberry) that balances their sweetness. You can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream for a more elegant dessert.

🥡 Storage

Carnival Roses are best on the day they are baked, when they retain maximum crunchiness. If there are any leftovers, store them in an airtight container at room temperature for up to 2 days. To regain their crunch, you can place them in an oven preheated to 180°C for 2-3 minutes.

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