Puff Pastry Apple Roses
INGREDIENTS
- 2 red/pink apples I like
Honeycrisp and Pink Lady but any red baking apple will work.
- 4 tablespoons sugar (divided)
- For the pastry:
- 1 tablespoon all-purpose flour for
the counter
- 1 sheet Puff Pastry (I used
Pepperidge Farm) (half of a 17.25-ounce package)
- 1 teaspoon ground cinnamon
- 1 tablespoon pure maple syrup
INSTRUCTIONS
1. Thaw the puff pastry at room
temperature for 30 minutes. When thawed, refrigerate until ready to use. Spray
a 6-cup muffin tin with non-stick spray. Set aside.
2. Cut the apples in half, remove the core
and slices into very thin slices. Leave the peel on - t will give the roses a
beautiful red color. Place the sliced apples in a microwave-safe, medium-size
bowl and sprinkle with 2 tablespoons of sugar. Gently shake the bowl to
distribute the sugar.
3. Microwave the apples on high power for
90 seconds then remove from microwave and allow to sit for 10 minutes. Transfer
the apples to a strainer that’s been set over a bowl. Gently shake the
strainer, then allow apples to drain for 10 minutes while preparing the puff
pastry. Reserve the juice in the bowl.
4.
Remove
the puff pastry from the refrigerator and place it on a lightly floured work
surface. Using a rolling pin roll the dough into a rectangular shape, about 12
x 9-inch (30 x 22 cm). Cut the dough in 6 strips, each about 2 x 9-inch (5 x 22
cm).
5. Combine 2 tablespoons of the sugar and
the cinnamon in a small bowl. Sprinkle each strip of dough with a generous
teaspoon of the sugar mixture.
6. Arrange the apple slices on the top
edge of one of the strips of dough, overlapping one another. Make sure the top
(skin side) of the apple slices sticks over the top edge of the strip. (See
picture in post above.)
7. Fold up the bottom part of the dough so
the edges meet (see picture in the post.). Starting at one end, roll up the
pastry like a snail then seal the edge at the end by pressing the dough
together with your fingers. Place the “rose” into one of the cups of the
prepared muffin tin. Repeat with the other 5 strips.
8. Place the muffin tin in the
refrigerator (see tips above in post about working with puff pastry) while you
preheat the oven to 375˚F.
9. Bake the apple roses for 40 minutes
until light golden brown. Remove from the oven and brush the tops with the
syrup mixture (see directions below). Return to the oven for another 5-10
minutes, until golden. (Cover the top lightly with foil after 25-30 minutes of
baking if the apples are getting too brown.)
10. While the apples are baking prepare the
syrup by adding the maple syrup to the reserved apple juice in the bowl. Place
the bowl in the microwave for 90 seconds then remove and set aside
Previous
« Prev Post
« Prev Post
Next
Next Post »
Next Post »