World Cup-related Cooking Classes at CCKC & a featured recipe from KANSAS!: Dutch Baby Pancakes

The latest Taste article (“World-Class Education”) in KANSAS! Magazine (2026 / vol 82 /  pp. 58-63 / kansasmag.com) has a special place in my heart since Barry and I used to teach classes at the Culinary Center of Kansas City. We first approached Laura Laiben at the CCKC in the early 2000s with the idea of teaching a class using recipes from The Kirby House Cookbook. From there we added classes on bierocks, bread and pie baking, dinner meals centered around pork and chicken, even garnishing classes. It was a great opportunity for us to meet people— those who enrolled in our classes as well as the CCKC staff. We hung up our cooking class hats after Covid and since then the center is under new ownership. But when I found out this issue of the magazine was devoted to the World Cup, I wondered if perhaps the CCKC might be offering some a class or two related to the games so I called the center and was referred to the General Manager. Low and behold, I was talking to Heather Minor—a person we knew when we were teaching there and a fellow Chi Omega at K-State!  When I asked about possible classes related to the World Cup, she responded, “We will have some soon!” She worked with three instructors to create globally inspired classes and the rest is history. However, the connections do not stop there as I was soon to discover that one of those instructors, Sergio Lara, was also someone from our past at the CCKC. Now a certified chef and staff member at the center, he teaches classes, prepares staff meals, etc. His sister, VickyLara Prieto (one of our favorites, too) is still there . . . so this interview turned into somewhat of a mini reunion! 

The article outlines the classes related to the upcoming World Cup games in Kansas City, and also explains the CCKC’s mission and history. Of course it includes a recipe; this one is from Chef Sergio Lara.  

Dutch Baby Pancakes (photo from Chef Sergio Lara's Facebook page)

Chef Sergio Lara (far right) and some of the culinary team at the Culinary Center of Kansas City.

VickyLara Prieto, his sister in the on the front row, far right. Photo from Sergio's Facebook page. 

 KANSAS! Magazine (2026 / vol 82 /  pp. 58-63 /  kansasmag.com

WORLD CUP RECIPE —  Classes at the Culinary Center of Kansas City always include "well tested" recipes. Chef Sergio Lara willingly shares his step-by-step instructions for Dutch Apple Pancakes featured in his Netherlands World Cup based menu. However, try as he may, he can’t replicate the one-on-one interaction with a supportive teacher who can demonstrate the techniques needed for tricky recipes, the opportunity to make new friends in the kitchen, or the final thrill of gathering for a communal meal. So if circumstances allow, be sure to take advantage of the opportunities at the CCKC where you will learn more about global foods, or other topics of your choice, expand your culinary skills, and just have fun.

Dutch Baby Pancakes   Yield:  Eight 6-inch pancakes.

INGREDIENTS

Apples:

4 Granny Smith apples

Batter:   

4 large eggs

1 1/3 cups fall-purpose four

1 cup whole milk

1 tablespoon granulated sugar

1/2 teaspoon kosher salt

2 tablespoons unsalted butter, melted

For Cooking:

8 tablespoons unsalted butter 

 

INSTRUCTIONS

1. Apples: Peel and slice the apples thinly, about 1/8-inch thick. Set aside   
2. Batter: Put all batter ingredients into a blender. Mix for about 1 minute. Batter should be runny.
3. Cooking: In an 8 or 10-inch nonstick or ceramic skillet set over medium high heat, melt 1 tablespoon butter for the first pancake. 
4. Pour 1/4 cup batter into the pan and quickly tilt the pan in a circular motion until batter is spread across the bottom of pan to form a thin pancake. 
5. Working quickly, distribute 1/8^th of the sliced apples on top of the wet top side and cook for about 15-20 seconds or until bottom side looks golden brown. Flip pancake over.  Cook for additional 15-20 seconds under golden brown on that side. 
6. Remove the pancake from the pan and roll pancake apple side in.
7. Repeat steps #3-6 to cook additional pancakes.
8. Serve hot or warm. Enjoy.  Note: Chef Sergio says these pancakes are so good that they can stand alone. However, they could also be served with vanilla ice cream or a drizzle of maple syrup and a dollop of whipped cream. 

Apple Braid Pastry

This was a tasty way to use up some of the apples that Barry and I picked.

Apple Braid Pastry  Make 3 braids

Dough: 1 recipe sour cream dough 

Filling:

4 medium apples

1/3 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon

Toppings:

Egg wash (1 egg mixed with 1 teaspoon water)

Powdered sugar & butter (or cream cheese-based) glaze for drizzling 

Chopped walnuts

1. Dough: Prepare dough according to recipe instructions and allow to rise.
2. Filling: Peel and core apples; cut into ¼” pieces. (Xover apples with water and about a teaspoon of lemon juice to prevent browning; drain before preceding with recipe.)
3. In a medium bowl, combine apples, sugar, flour and cinnamon; Stir to combine and evenly coat. 
4. Preheat oven to 400° F. 
5. Assembling: Punch dough down and urn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
6. On each long side, cut 3/4" wide strips about 2" into center. Cut away top sections as show in photo.
7. Add 1/3 of the filling to each braid.  
   
   
   
8. Starting at one end, fold down and bottom ends and then fold alternating strips at an angle across filling. Pinch ends to seal. (If you end up with excess dough that is not needed in the braid, remove it and proceed with braiding.) Transfer each coffee cake to a baking sheet.
   
   
   
9. Baking & Finishing: Brush with egg wash and add to preheated oven; bake for about 35 minutes until dough is golden brown and apples are tender. (Tent braid with foil if it is brown and the apples still need a little more baking time.)
10. Cool on a rack.
11. When cool drizzle with glaze and sprinkle with chopped walnuts if desired.
    
    
    

Recipe without photos . . .Apple Braid Pastry  Make 3 braids

Dough: 1 recipe sour cream dough 

Filling:

4 medium apples

1/3 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon

Toppings:

Egg wash (1 egg mixed with 1 teaspoon water)

Powdered sugar & butter (or cream cheese-based) glaze for drizzling 

Chopped walnuts

1. Dough: Prepare dough according to recipe instructions and allow to rise.
2. Filling: Peel and core apples; cut into ¼” pieces. (Xover apples with water and about a teaspoon of lemon juice to prevent browning; drain before preceding with recipe.)
3. In a medium bowl, combine apples, sugar, flour and cinnamon; Stir to combine and evenly coat. 
4. Preheat oven to 400° F. 
5. Assembling: Punch dough down and urn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
6. On each long side, cut 3/4" wide strips about 2" into center. Cut away top sections as show in photo.
7. Add 1/3 of the filling to each braid.  
8. Starting at one end, fold down and bottom ends and then fold alternating strips at an angle across filling. Pinch ends to seal. (If you end up with excess dough that is not needed in the braid, remove it and proceed with braiding.) Transfer each coffee cake to a baking sheet.
9. Baking & Finishing: Brush with egg wash and add to preheated oven; bake for about 35 minutes until dough is golden brown and apples are tender. (Tent braid with foil if it is brown and the apples still need a little more baking time.)
10. Cool on a rack.
11. When cool drizzle with glaze and sprinkle with chopped walnuts if desired.

Old-fashioned Apple Dumplings

My mom, Phyllis Newell,  was a wonderful cook and baker. She made the BEST apple dumplings using the recipe from her edition of the Betty Crocker Cookbook. I used that same recipe from my 1960s era cookbook to create this delicious dessert and a lot of nostalgic memories! 

Of course Mom always served apple dumplings with ice cream. I served ours with butter pecan ice cream. 

Apple Dumplings   Yield 6 or 4

(1st ingredient amount is for 6 dumplings; 2nd is for 4)

Dumplings

Pastry for 9" two-crust pie for 6 / pastry for 8" two-curst pie for 4

Tart juicy apples -  6 /4

Sauce

Granulated sugar - 1 cup / 2/3 cup

Water - 2 cups / 1 1/2 cups

Butter - 3 tablespoons / 2 tablespoons

Ground cinnamon - 1/4 teaspoon / 1/4 teaspoon

Apple Filling

Granulated sugar - 1/2 cup / 1/3 cup

Ground cinnamon - 1 1/2 teaspoons / 1 teaspoon

Butter - 1 tablespoon / 2 teaspoons.

1. Heat oven to 425°.
2. Roll out pastry a little less than 1/2" thick and cut into 7"squares.
3. Pare and care an apple for each dumpling.
4. Boil the 4 sauce ingredients together for 3 minutes.
5. Place apple on each square of pastry. 
6. Fill the cavities of apples with mixture of sugar and cinnamon as listed under apple filling ingredients. Dot each with butter.
7. Bring opposites point of pastry up over the apple. Overlap, moisten and seal.
8. Lift carefully, place a little apart in baking dish. Pour hot syrup around dumplings. 
9. Bake immediate 40 to 45 minutes or until crust is nicely browned and apples are cook through (test with fork).
10. Server warm with the syrup and with ice cream, cream or whipped cream.

Chai Applesauce

 It’s apple time in Kansas and since I was gifted lots of already picked apples, I’ve been making applesauce. After a couple of batches of Rosy Cinnamon Red Hot Applesauce, I decided to try a recipe in the latest issue (Aug./Sept. 2024) of Food Network Magazine. Of course, I made a few adjustments: unpeeled apples versus peeled (not only easier but the peels add a layer of flavor and some extra nutrition) + I doubled the amount of cardamom and added some honey. The apples simmered in a slow cooker and then I processed them in the food processor to chop up the skins. (The original recipe used peeled apples that were cooked in a covered sauce pot for 30 minutes so no processing was needed.

Combine the flavors of spiced chai (tea) and apples to create flavorful Chai Applesauce. 

Chai Applesauce

3 1/2 pounds chopped cored and chopped apples

1 cup water

4 slices fresh ginger 

3 cinnamon sticks

1/4 teaspoon ground cloves

1/2 teaspoon cardamom

Pinch of salt

1/4 cup honey 

1. Add all ingredients to a slow cooker and cook on high for 3 to 4 hours until apples are tender (or cook on slow for 6 to 8 hours).

   

   Apples after being cooked for 3 to 4 hours. Note: The cooker with full to the brim at the beginning of the cooking time.

   
   
2. Allow to partially cool, remove cinnamon sticks, and then blend in a food processor until peels are processed. Processing creates a smoother applesauce. 
   
   
   

Recipe without photos . . .Chai Applesauce

3 1/2 pounds chopped cored and chopped apples

1 cup water

4 slices fresh ginger 

3 cinnamon sticks

1/4 teaspoon ground cloves

1/2 teaspoon cardamom

Pinch of salt

1/4 cup honey 

1. Add all ingredients to a slow cooker and cook on high for 3 to 4 hours until apples are tender (or cook on slow for 6 to 8 hours).
2. Allow to partially cool, remove cinnamon sticks, and then blend in a food processor until peels are processed. Processing creates a smoother applesauce.

Muesli . . . a favorite on our Viking British Isles cruise

I’ve made Muesli off and on over the years but Barry has never been much interested. Attributed to a Swiss doctor, it is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice.  On our recent British Isles cruise, he tried it and liked it. Since then I have been making a version similar to the one on the ship. 

Above: A bowl of ready-to-eat Muesli topped with fresh fruits, sunflower and pumpkin seeds.

Below: Prepare Muesli, ready to be refrigerated overnight. 

Muesli 
1 cup rolled oats 

1/3 cup chopped pecans (or other nuts of choice)

1/3 cup craisins, raisins or dried cherries

1/3 cup  flaked coconut

3 tablespoons ground flaxseed

1/2 teaspoon ground cinnamon 

Pinch of kosher salt

1 apple, cored & grated

Milk – begin with 1/2 cup and add more to created a creamy mixture (about 1 ½ cups+) - I used whole

1/2 cup plain Greek yogurt

1 teaspoon lemon or orange juice

1 teaspoon vanilla 

Toppings: Seeds, additional nuts, granola, dried or fresh fruits, etc; additional milk if desired

1. Stir together the oats, pecans, dried fruit, coconut, flax, cinnamon and a pinch of salt. 
2. Stir in the grated apple. 
3. In a smaller bowl or measuring cup, whisk together the milk, yogurt, juice and vanilla. Stir the wet ingredients into the dry ingredients. Add additional milk to create a creamy texture. (I like it creamy so add lots of extra milk as it absorbs the liquid as it sets.) Cover and place in the fridge overnight. (It keeps several days.)
4. In the morning, stir and top with your desired toppings. 

Autumn Apple Cake with Brown Sugar Butter Sauce

Autumn Apple Cake fit in quite nicely with our German-inspired meal for a 90^th birthday celebration. Moist and flavorful, this call is chock-full of  apple chunks and walnuts and finished with a brown sugar butter sauce.  

Autumn Apple Cake with Brown Sugar Butter Sauce  Yield: One bundt cake

Cake:

1 1/2 cups granulated sugar

1 cup vegetable oil

1/2 cup (1 stick) butter, softened

3 large eggs

1/2 teaspoon vanilla 

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups peeled & diced apples

1 cup chopped walnuts

Brown Sugar Butter Sauce:

1 cup brown sugar

1/2 cup (1 stick) butter

1/4 cup milk

1. Preheat the oven to 325°F (165 degrees C). Grease and flour a standard-sized bundt pan or a 10-inch tube pan.
2. Cake: Combine sugar, oil, and softened butter in a large mixing bowl; beat with an electric mixer until smooth and creamy. 
3. Mix in eggs, one at a time, then mix in vanilla. 
4. Gradually mix in flour, baking soda, and salt until well combined. 
   
5. Stir in apples and walnuts. 
   
6. Pour batter into the prepared pan.
   
7. Bake in the preheated oven until a cake tester inserted in the center comes out clean, about 90 minutes. 
8. Remove from the oven and let cool from the pan for a few minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
   
9. Brown Sugar Butter Sauce: While the cake is cooling, make the glaze: Combine brown sugar, butter, and milk in a small saucepan; bring to a boil. Once boiling, stir for 1 minute to combine.
10. Let cool til just slightly thickened. Pour about half the sauce over the cake and save the other half to drizzle over slices of the cake. 
    
    
    

Recipe without photos . . . 

Autumn Apple Cake  Yield: One bundt cake

Cake:

1 1/2 cups granulated sugar

1 cup vegetable oil

1/2 cup (1 stick) butter, softened

3 large eggs

1/2 teaspoon vanilla 

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups peeled & diced apples

1 cup chopped walnuts

Brown Sugar Butter Sauce:

1 cup brown sugar

1/2 cup (1 stick) butter

1/4 cup milk

1. Preheat the oven to 325°F (165 degrees C). Grease and flour a standard-sized bundt pan or a 10-inch tube pan.
2. Cake: Combine sugar, oil, and softened butter in a large mixing bowl; beat with an electric mixer until smooth and creamy. 
3. Mix in eggs, one at a time, then mix in vanilla. 
4. Gradually mix in flour, baking soda, and salt until well combined. 
5. Stir in apples and walnuts. 
6. Pour batter into the prepared pan.
7. Bake in the preheated oven until a cake tester inserted in the center comes out clean, about 90 minutes. 
8. Remove from the oven and let cool from the pan for a few minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
9. Brown Sugar Butter Sauce: While the cake is cooling, make the glaze: Combine brown sugar, butter, and milk in a small saucepan; bring to a boil. Once boiling, stir for 1 minute to combine.
10. Let cool til just slightly thickened. Pour about half the sauce over the cake and save the other half to drizzle over slices of the cake.  

Chunky Apple Cake

Fall is here and this chunky apple cake captures the season with  warm spices and walnut additions. I served it for a special occasion brunch topped with whipped cream and pie cut outs, but it would make a yummy anytime dessert.

Chunky Apple Cake      Yield: one 9-inch springform cake

Cake batter

1 1/2 cups all-purpose flour sifted

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

¼ cup vegetable oil

½ cup Greek yogurt or sour cream

1 teaspoon vanilla 

2 eggs

Additions:

4 apples peeled, cored, and chopped into small square chunks

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ cup brown sugar

3/4 cup chopped walnuts (or pecans)

1. Preheat oven to 350°F with rack in middle.

2. Use a 9x3-inch springform pan or a 9-inch round cake pan (at least 2 inches tall).

3. Grease the side and the bottom of the springform pan with butter or cooking spray. Line the bottom of a 9x3-inch springform pan (or 9-inch round cake pan) with parchment paper. Grease the parchment paper too.

4. In a  medium mixing bowl, combine together flour, baking powder, baking soda, and salt.

   
5. In another, large bowl, whisk together 1 cup of white sugar, vegetable oil, yogurt, and vanilla until very smooth. Add eggs and whisk until smooth.

   
6. Add dry ingredients (flour mixture) into wet ingredients and mix until just combined. Do not overmix.

   
7. Core, peel, and slice apples into chunks. In a medium bowl, toss apple chunks with cinnamon, nutmeg, and brown sugar.

   
8. Pour half of the batter into the greased pan, top with two-thirds of the apple chunks, then pour the remaining half of the batter on top of the apple layer; sprinkle with chopped walnuts.
   
9. Bake the cake until set in the middle - 1 to 1 1/2 hours. Halfway through baking (about 30 to 45 minutes after purring in the oven) remove the cake from the oven and top it with the remaining one-third of the apple chunks. 
   
10. Return the cake to the oven and continue baking until the cake is done —when the toothpick inserted in the center comes out clean).
    

Recipe without photos . . . Chunky Apple Cake      Yield: one 9-inch springform cake

Cake batter

1 1/2 cups all-purpose flour sifted

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

¼ cup vegetable oil

½ cup Greek yogurt or sour cream

1 teaspoon vanilla 

2 eggs

Additions:

4 apples peeled, cored, and chopped into small square chunks

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ cup brown sugar

3/4 cup chopped walnuts (or pecans)

1. Preheat oven to 350°F with rack in middle.
Use a 9x3-inch springform pan or a 9-inch round cake pan (at least 2 inches tall).

2. Grease the side and the bottom of the springform pan with butter or cooking spray. Line the bottom of a 9x3-inch springform pan (or 9-inch round cake pan) with parchment paper. Grease the parchment paper too.

3. In a  medium mixing bowl, combine together flour, baking powder, baking soda, and salt.

4. In another, large bowl, whisk together 1 cup of white sugar, vegetable oil, yogurt, and vanilla until very smooth. Add eggs and whisk until smooth.

5. Add dry ingredients (flour mixture) into wet ingredients and mix until just combined. Do not overmix.

6. Core, peel, and slice apples into chunks. In a medium bowl, toss apple chunks with cinnamon, nutmeg, and brown sugar.

7. Pour half of the batter into the greased pan, top with two-thirds of the apple chunks, then pour the remaining half of the batter on top of the apple layer.

8. Bake the cake until set in the middle - 1 to 1 1/2 hours. Halfway through baking (about 30 to 45 minutes after purring in the oven) remove the cake from the oven and top it with the remaining one-third of the apple chunks; sprinkle with chopped walnuts 
9. Return the cake to the oven and continue baking until the cake is done —when the toothpick inserted in the center comes out clean).

Healthy Fall Applesauce Parfait

Attempting to reduce our reliance on refined sugars, I’ve been making natural applesauce. This is a fanciful version that was pleasing to both the eyes and the palate. 

Healthy Fall Applesauce Parfait

Apples, cored & cut into chunks with the skins left on

A small amount of water, apple juice or apple cider (just a couple of tablespoons for 4 to 6 apples; the apples release their own natural juices as they cook)

 

Optional Flavorings:

Spices: add a cinnamon stick (or part of one) to apples at the beginning of the cooking period or add ground cinnamon and possibly some nutmeg as apples are blended

Honey: use only if needed for added sweetness

 

Optional Toppings:

Yogurt flavored with honey

Pomegranate seeds

Coarsely chopped walnuts 

1. Add prepared apples and a little water or juice to a saucepan or slow cooker (add cinnamon stick if using). If using saucepan, cover and cook on low until apples are tender. If using slow cooker, add ingredients to ceramic bowl and cook on high for a couple of hours or on low for about four hours. Test apples to make sure they are tender.
   
   
   
   
2. Cool and then add to the work bowl of a blender, blend until smooth. (Very small chunks of skin may remain.)
   
3. Taste and flavor with spices and honey if desired.
4. To create a parfait — add chilled applesauce to a parfait or juice glass. Top with honeyed yogurt, pomegranate seeds and walnuts. Or, add other toppings of your choice.  

Recipe without photos . . . Healthy Fall Applesauce Parfait

Apples, cored & cut into chunks with the skins left on

A small amount of water, apple juice or apple cider (just a couple of tablespoons for 4 to 6 apples; the apples release their own natural juices as they cook)

 

Optional Flavorings:

Spices: add a cinnamon stick (or part of one) to apples at the beginning of the cooking period or add ground cinnamon and possibly some nutmeg as apples are blended

Honey: use only if needed for added sweetness

 

Optional Toppings:

Yogurt flavored with honey

Pomegranate seeds

Coarsely chopped walnuts 

1. Add prepared apples and a little water or juice to a saucepan or slow cooker (add cinnamon stick if using). If using saucepan, cover and cook on low until apples are tender. If using slow cooker, add ingredients to ceramic bowl and cook on high for a couple of hours or on low for about four hours. Test apples to make sure they are tender.
2. Cool and then add to the work bowl of a blender, blend until smooth. (Very small chunks of skin may remain.)
3. Taste and flavor with spices and honey if desired.
4. To create a parfait — add chilled applesauce to a parfait or juice glass. Top with honeyed yogurt, pomegranate seeds and walnuts. Or, add other toppings of your choice.  

Apple Roses . . . so impressive but so easy and fun!

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. 

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. 

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.