Puff Pastry Apple Roses Recipes

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!

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.