I've admired these apple roses for a long time and finally decided to challenge myself to make them for Thanksgiving. They're not as difficult as they look, and they're delicious.
Start by buying some red apples, any variety is fine but if you can find the kind that are pink inside, they would be stunning. Medium sized apples will work best.
Don't peel the apples, just core them.
Then, slice them as thinly as you can.
Put the sliced apples in a bowl of cold water with the juice from half of a lemon. The lemon juice keeps them from browning. Microwave the apple slices for 3-5 minutes or until they are soft enough to bend without breaking. Drain them and set them aside to cool.
Truly, the hardest part of this recipe is remembering to defrost the puff pastry several hours before you want to make the roses. Roll the defrosted pastry out on a lightly floured surface until it measures 9"x 12". Then cut it into six 2"x 9" pieces. A pizza wheel works well for this.
Spread a tablespoon of apple butter on the pastry and lay a row of apple slices, overlapping. These apple roses are not overly sweet, and I like that about them, but if you prefer a little sweeter dessert, you can sprinkle a teaspoons or two of sugar over the apples at this point.
Fold the pastry up over the apple slices.
Roll the dough and apple up, pinching the end of the dough to seal it.
Oh, also remember to grease 6 sections of a muffin tin before you start. Place the apples rolls into a muffin tin.
Put the muffin tin of apples in your refrigerator for at least 30 minutes to chill the dough, while your oven is preheating.
Bake the roses at 375 for about 40-45 minutes. The top edges of the apples should be just starting to darken and the pastry should be golden brown.
Allow the roses to cool in the pan for about 15 minutes before you remove them from the pan. When they have cooled, you can dust them with a little powdered sugar and serve.
Makes 6 servings - Use organic ingredients whenever possible.
1 package of puff pastry, defrosted (I used Dufour brand)
2 red apples
Juice from half a lemon
6 tablespoons apple butter
12 teaspoons sugar (optional)
Powdered sugar for dusting the tops
Butter 6 cups of a muffin tin.
Core the apples and slice them in half from top to bottom.
Lay the apple cut side down and slice it as thinly as possible.
Put the apple slices in a bowl of cold water.
Stir in the lemon juice.
Micro wave the apple slices for 3-5 minutes or until they bend without breaking
Drain the water from the bowl and set aside the apples to cool
Lightly flour your counter or board.
Lay the dough on the flour and lightly flour the top
Roll out the pastry dough to a 9"x 12" rectangle.
Cut the dough into 2"x 9" strips.
Spread a tablespoon of apple butter in the center of each strip
Lay the apple slices, overlapping on the dough about 1" down
(the peel side should be up)
Optional: Sprinkle with a 2 teaspoons or two of sugar
Fold up the bottom half of the dough up over the apple slices.
Roll the dough and apples up carefully so the apples don't slip out.
Pinch the end to the roll.
Place the apple roll into the muffin tin.
Repeat with the other five strips of dough.
Chill the apples roses in your fridge for 30 minutes or more.
Bake for 40-45 minutes or until the pastry is golden brown.
Remove from oven and cool for 15 minutes.
Run a knife around the outside edge to remove the roses from the muffin tin
Dust with powdered sugar.
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