So impressive! Yet, so easy! I had this recipe saved on Pinterest and then when Jill McKee Rose posted her version of Apple Rose I was inspired to actually give them a try. Besides, we had a young friend visiting and this seemed like a fun kitchen project.
The original recipe, complete with video, can be located at To Simply Inspire blog. Following Jill's lead, we served ours with caramel sauce and added whipped cream.
Apple Roses 12 servings
2 sheets of puffed pastry, thawed
3 apples
6 tablespoons of apricot preserves
4 tablespoons of water
Juice of 1/2 a lemon or 2 tablespoons lemon juice
Ground cinnamon
Granulated sugar
For serving as desired: powdered sugar, caramel sauce, whipped cream or ice cream
1. Remove puffed pastry from freezer and thaw according to package directions
2. Slice the apples in half from top to bottom.
3. Remove the core ends and then scoop out the core in the center
4. Slice the apples into very thin slices
5. Fill a medium sized bowl half full of water. Squeeze the lemon juice into the water. Place the sliced apples in the water and microwave for 5 minutes until slightly tender. Drain the apples into a colander. Cool before proceeding to step #7.
6. Microwave the apricot preserves and water for about a minute, stir; Cool before proceeding to step #7.
7. When pastry sheets are thawed, place them flat on a floured surface. Roll the pastries out with a rolling pin to flatten just a little more.
8. One at a time, spoon or brush apricot preserve mixture onto a slice of pastry.
9. Place 7 to 9 apple slices along one half of the pastry slice with the peel side facing out. Sprinkle lightly with cinnamon and granulated sugar.
10. Fold the pastry in half to cover the apples. Starting on one end, roll the pastry and apples to the other end of the pastry.
11. Place in a muffin tin that has been well sprayed with pan release. We added a strip of parchment to each tip (allowing for an overhang) for easy removal after baking.
12. Continue with the other pieces of pastry until you have 12 apple roses.
13. Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn.
14. Bake at 375° for 40 to 45 minutes. Watch closely and cover the tops with foil when they begin to brown Check bottom and sides for browning; if needed, remove roses from muffin tins and place on a baking sheet and bake for a few more minutes until brown.
15. Sprinkle with powdered sugar. Serve with whipped cream or vanilla ice cream and caramel sauce, if desired.
Recipe without photos . . .
Apple Roses 12 servings
2 sheets of puffed pastry, thawed
3 apples
6 tablespoons of apricot preserves
4 tablespoons of water
Juice of 1/2 a lemon or 2 tablespoons lemon juice
Ground cinnamon
Granulated sugar
For serving as desired: powdered sugar, caramel sauce, whipped cream or ice cream
1. Remove puffed pastry from freezer and thaw according to package directions
2. Slice the apples in half from top to bottom.
3. Remove the core ends and then scoop out the core in the center
4. Slice the apples into very thin slices
5. Fill a medium sized bowl half full of water. Squeeze the lemon juice into the water. Place the sliced apples in the water and microwave for 5 minutes until slightly tender. Drain the apples into a colander. Cool before proceeding to step #7.
6. Microwave the apricot preserves and water for about a minute, stir; Cool before proceeding to step #7.
7. When pastry sheets are thawed, place them flat on a floured surface. Roll the pastries out with a rolling pin to flatten just a little more. Cut each pastry sheet into 6 equal slices.
8. One at a time, spoon or brush apricot preserve mixture onto a slice of pastry.
9. Place 7 to 9 apple slices along one half of the pastry slice with the peel side facing out. Sprinkle lightly with cinnamon and granulated sugar.
10. Fold the pastry in half to cover the apples. Starting on one end, roll the pastry and apples to the other end of the pastry.
11. Place in a muffin tin that has been well sprayed with pan release. We added a strip of parchment to each tip (allowing for an overhang) for easy removal after baking.
12. Continue with the other pieces of pastry until you have 12 apple roses.
13. Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn.
14. Bake at 375° for 40 to 45 minutes. Watch closely and cover the tops with foil when they begin to brown Check bottom and sides for browning; if needed, remove roses from muffin tins and place on a baking sheet and bake for a few more minutes until brown.
15. Sprinkle with powdered sugar. Serve with whipped cream or vanilla ice cream and caramel sauce, if desired.
No comments:
Post a Comment