Food is an art form that tantalizes our senses, combining flavors, textures and aromas into a harmonious symphony. Among the many culinary masterpieces, the chicken, caramelized apple and fennel roll stands as a testament to the delightful marriage of contrasting elements. The sweetness of caramelized apples, the subtle anise notes of fennel and succulence of chicken all nestled within the flaky layers of puff pastry create a culinary experience that is both comforting and indulgent.
The chicken, caramelized apple and fennel roll is a dish that invites you to savor the harmony of contrasting flavors. The foundation of this dish, the chicken, brings a mild, savory note that serves as the perfect canvas for the other ingredients. The tender and juicy chicken complements the sweet and aromatic components, creating a balanced and satisfying filling. The sweetness of caramelized apples is the star of this show. By slowly cooking the apples with sugar, butter and balsamic vinegar, their natural sugars caramelize, transforming the fruit into a rich, sweet and tangy topping that adds depth and a touch of indulgence to the dish. Fennel, with its subtle licorice-like flavour, offers a pleasant contrasts to the sweet caramelized apples. It brings a hint of freshness and a unique herbal undertone, balancing the dish’s overall profile.
While this recipe may seem intricate, the end result is worth every effort. Whether you are preparing it for a special occasion, a family gathering or a cozy brunch party at home, tis dish is sure to leave a lasting impression on your taste buds. It’s a testament to the versatility of pastry, the art of combining sweet and savory and the joy of creative cooking.
Ingredients
1 tbsp Butter
1 no. Apple
1 tbsp Brown sugar
1 tbsp Balsamic vinegar
1 tbsp olive oil
2 nos. Garlic clove (chopped)
1 no. Onion (chopped)
100 gm chicken
Salt to taste
1 tsp Fennel powder
1 tsp Black pepper powder
450 gm Puff pastry sheet
1 cup Mozzarella cheese
Egg wash, 1 egg whisked with 1 tbsp milk
1 tbsp Fennel seeds
Preparation
Add butter in a skillet or frying pan. Then add chopped apples and toss gently in the butter for 2-3 minutes on medium-high heat.
Then add brown sugar, continue to cook, stirring constantly, until the sugar is lightly caramelised. Then add the balsamic vinegar to deglaze the pan and keep aside.
In the same pan heat oil. Then add chopped garlic and onion and fry until the onions are translucent.
Next add chicken and season with salt, pepper powder and fennel powder and fry on medium heat for 8-10 minutes or until the chicken is cooked through. Keep aside.
Now mix the caramelised apple and chicken and keep aside.
Then arrange the puff pastry sheet on a parchment lined baking tray. Then arrange the mozzarella cheese closer to one long edge of the puff pastry sheet (length-wise).
Then place the chicken filling along the pastry sheet over the cheese.
Carefully fold the sides of the pastry over the filling. Using a fork firmly press the edges together.
Then let the roll rest in the fridge for half an hour.
After half an hour, take out the roll from the fridge and use a sharp knife to cut straight slits across the pastry. Egg wash the top and sides of the pastry.
Bake in the preheated oven @180°C for 30-40 minutes, until golden.
Take out of the oven, allow them to rest for a few minutes and serve them while warm with tomato sauce or tomato chutney.
Tips:
You can make these rolls ahead of time and freeze them, covered with plastic wrap (before brushing with egg wash).
Then few hour before you need to serve, set them out on a baking tray and defrost. Then bake as per the recipe. If you bake them frozen, they will take a longer to bake.
Leftover rolls will keep for up to 5 days in the fridge.
To reheat the roll place in preheated oven @180°C for 10-15minutes.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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