Apple Blossom Recipes

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.

CARAMEL APPLE BLOSSOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Combine apple and cinnamon sugar in a bowl; mix until evenly coated.
• Divide crescent roll dough into 8 triangles. Spoon about 1 teaspoon apple mixture onto each triangle and top with 1/2 teaspoon caramel sauce. Roll crescent dough around the filling, bringing the ends together and squeezing to completely contain the filling. Sprinkle a little more cinnamon sugar on top of each crescent roll. Place rolls on the prepared baking sheet.
• Bake in the preheated oven until crescent rolls are lightly browned, 11 to 13 minutes.

APPLE ROSES DRENCHED IN RUM CARAMEL SAUCE

Steps:

• In a food processor add flour and salt, blend until incorporated.
• Add cold butter cubes and pulse until butter resembles fine little crumbs.
• Add crisco/shortening and pulse until butter resembles fine little crumbs (don't overdo it).
• Slowly add your cold water and pulse until the dough forms into a ball, or gently shape it into a ball by hand. Flatten dough into a disc and wrap in plastic and refrigerate for 30 minutes.
• Cut the apples in half, remove the core and cut the apples in thin even slices. Make sure you cut the apples from the top of the apple to the bottom (starting where the stem is and cutting in slices down to the bottom butt). Leave the peels so it will give the red colour to your roses.
• In a large frying pan add water and bring to a boil, lower the temperature to a simmer. Add apple slices and simmer for approx. 1-2 minutes just until apples are soft and pliable. Remove from heat and drain.
• Preheat oven to 375˚F. Line a muffin tin with baking papers and set aside.
• On a prepared work surface, roll out your pastry into a rectangle approx. 12 x 9 inches (30 x 22 cm). Cut the dough into strips, each about 2 x 9 inches (5 x 22 cm).
• Place apple slices (approx. 9 slices of apples overlapping) about 1/2 inch along the length of the pastry strip (see picture for reference) leaving the tops of the apple slices exposed over the pastry.
• Sprinkle about 1-2 Tablespoons of brown sugar at the bottoms of the apple slices and sprinkle with cinnamon. Now fold the pastry over the apple slices with the cinnamon and sugar to make a pocket with the tops of the apples poking out (see picture for reference).
• Starting at one end of your folded apple pocket, gently roll from one end to the other, creating a rose. Place the apple rose pastry side down into your prepared muffin cups.
• Repeat with all the strips of pastry, apples, sugar and cinnamon. You can use scraps of pastry to make more strips. I had approx. 10 apple roses.
• Bake in the middle of the oven for approx. 30-40 minutes until the pastry is starting to brown.
• On a small plate pour 1/4 cup rum sauce onto the center of the plate. Place an apple rose on top of the caramel and dust with icing sugar. Serve warm or at room temperature.

2BLEU'S APPLE BLOSSOMS (CHUDLEIGH'S COPYCAT)

Steps:

• Preheat oven to 400° and line a baking sheet with parchment paper or a silpat.
• FILLING: mix all filling ingredients together in a small bowl. Set aside.
• CARAMEL: Heat caramel ingredients over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes. Remove from heat and cool to room temperature, stirring occasionally.
• DOUGH: Mix the flour and oil together in a bowl, and mix in just sufficient cold water to make a firm (but not sticky) dough. Divide dough into 8 equal pieces. Then roll out each into a 5-6" disc.
• ASSEMBLY: Place 1/8th of apple filling onto center of each dough round. Fold up edges of dough up towards the center, making a cup around the filling (you could use a jumbo muffin tin for this too). Brush with eggwash.
• To each blossom, sprinkle 1 tsp of rolled oats followed by a drizzle of caramel topping into tops of apple filling. Follow with a light sprinkle all over with sugar in the raw.
• Bake at 400F for 25-30 minutes or until heated through. Cool on wire rack.

APPLE BLOSSOM CAKE

Steps:

• Beat together oil, eggs, and sugar thoroughly. Add vanilla.
• Sift dry ingredients together three times. Add to oil and sugar mixture.
• Add apples, raisins, and nuts.
• Bake in greased and floured tube pan for 1-1/2 hours or until cake tests done at 325.

APPLE BLOSSOM CAKE

Steps:

• Heat oven to 325 degrees F
• Combine flour, baking powder, baking soda, cinnamon, salt and sugar in a large mixing bowl
• Add oil, vanilla, and eggs and beat with a spoon until well blended, the batter will be very thick almost like cookie dough. Add apples and pecans and mix well
• Pour into a greased and floured Bundt pan and bake in the oven for 1 hour and 15 minutes.
• Remove from oven and allow to cool on a wire cooling rack for several minutes and then upend onto a cake platter
• After cool, sprinkle with powdered sugar, optional