Apple Rose Puff Pastry Recipes

APPLE ROSE PUFFED PASTRIES

Steps:

• Remove puffed pastries from freezer and thaw according to package
• Slice the apples in half from top to bottom
• Remove the core ends and then scoop out the core in the center
• Slice the apples into very thin slices
• 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.
• When pastries are thawed, place them flat on a floured surface.
• Roll the pastries out with a rolling pin the flatten just a little more.
• Cut each pastry into 6 equal slices.
• One at a time, spoon apricot preserve mixture onto a slice of pastry.
• Place 7-9 apple slices along one half of the pastry slice with the peel side facing out.
• 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.
• Place in a muffin tin.
• Continue with the other pieces of pastries until you have 12 apple roses.
• Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn.
• Bake at 375 for 40 -45 minutes.

APPLE ROSE PUFF PASTRY RECIPE

Steps:

• In a medium-large mixing bowl, put apple slices in with water (covering the apples) and 2 tablespoons of fresh-squeezed lemon juice. This step keeps the apples from turning brown.
• Microwave the apples for 3 minutes - this helps the apples soften, so they do not break when you roll them. Alternately, you can simmer them on the stovetop for a few minutes.
• On a floured surface, using a rolling pin, roll out the puff pastry dough, so that it's 12 x 9 inches (30 x 22 cm). Using a knife or pizza cutter, cut the dough into 6 strips, about 2 x 9 inches each ( 5 x 22 cm).
• In a small bowl, mix 3 tablespoons of apricot jam with two tablespoons water. Microwave for 1 minute. Using a pastry brush, brush the surface of the dough with the apricot-water mixture.
• Preheat oven to 375 degrees F (190 degrees C).
• Grease a 6 muffin, muffin tin (if it's silicone, there's no need to grease it), set aside.
• Using a colander, drain the apples from the lemon-water mixture.
• Place the apple slices, overlapping each other on each puff pastry strip so that the skin side is up.
• Sprinkle the open apple slice pastry strip with cinnamon.
• Fold over the puff pastry strip to cover the bottom edge of the apples.
• Starting at one end, roll the apple slice filed dough strip, making a circular roll.
• Place the completed apple rose in the prepared muffin tin. Repeat 5 more times.
• Bake in preheated oven for 40-45 minutes or until fully cooked. Use a foil tent over the apple roses to prevent the tops from burning, in the last 10-15 minutes, if needed.
• When the apple roses are done baking, allow them to cool and then sprinkle with confectioner's sugar before serving, enjoy!

APPLE ROSES

Steps:

• Thaw the puff pastry at room temperature if you haven't done so yet. It should take about 20-30 minutes.
• Prepare a bowl half filled with water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper-thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl so that they won't change color.
• Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll. If you prefer, you can also simmer the apple slices with the water in a small pan (on the stove). The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.
• Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape of 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).
• In a bowl, place three tablespoons of apricot preserves with two tablespoons of water. Microwave for about one minute (or warm up on the stove) so that the preserves will be easier to spread. Spread a thin layer of preserves on each strip of dough.
• Preheat the oven to 375°F (190°C). Drain the apples.
• Arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon.
• Fold up the bottom part of the dough.
• Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular muffin cup. No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease with butter and flour (or spray).
• Do the same for all 6 roses. Bake at 375°F (190°C) for about 40-45 minutes, until fully cooked. NOTES: Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes, to avoid burning the top. Sprinkle with powdered sugar and enjoy!
• These are best eaten right after baking, when still warm and crisp. They can be stored in an air-tight container at room temperature for up to two days. Or in the refrigerator for up to three days. You can always warm them up for a few minutes by placing in the oven before serving.

APPLE TARTS

Steps:

• Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
• Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

BAKED APPLE ROSES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
• Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
• Mix together sugar and cinnamon in a bowl.
• Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
• Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
• Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
• Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
• Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
• Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.