🍂Arranging an Autumn Bouquet | Baking Cinnamon Apple Rings | Preserving Aronia & Lingonberry Jam 🍂

🍂 September is here, and I invite you to join me for a cozy autumn day vlog. The leaves are changing, and the garden is getting ready for fall. I’m picking an autumn bouquet of flowers for my country kitchen, tidying up my potting table, and securing a cordon apple tree that nearly collapsed under its own weight in the wind. 🍎

For my winter pantry, I’m preserving my last batch of jam and juice, made with lingonberries and aronia berries. We’ll end the day by baking some delicious cinnamon apple rings with puff pastry.

Let’s start this September at home, decorating for fall. I know I’m definitely falling for this coziest time of the year. 🍂🕯️🍂

🍎 Recipe for the Cinnamon Apple Rings

4–5 pieces of puff pastry
4 apples
3–4 tbsp granulated sugar
1 tsp cinnamon

Cut the thawed puff pastry into thin strips, about 1 cm wide. Peel the apples and cut them into rings about 1 cm thick. Remove the seeds and the center with an apple corer or a knife.

Mix the sugar and cinnamon on a plate. Roll the apple rings in the cinnamon-sugar mixture and twist the puff pastry strips around the rings, so they look like doughnuts.

Brush the pastries with one egg yolk and sprinkle the remaining cinnamon-sugar mixture on top. Bake at 225°C (437 F) for about 15–17 minutes, until puffy and golden brown.

Tip: It’s best to use a large, firm apple variety for this, and larger apples will make bigger “doughnuts”.


Music: Epidemic Sound