BAKED APPLE ROSES
These were inspired by a cook named Ana, a Brazilian food blogger living in Italy. I really hope you give these gorgeous looking, and very delicious apple roses a try soon. Enjoy!
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 1h10m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1058.4 calories, Carbohydrate 96.3 g, Cholesterol 142.8 mg, Fat 71.3 g, Fiber 5 g, Protein 12.1 g, SaturatedFat 26.9 g, Sodium 495.5 mg, Sugar 38.3 g
FRESH APPLE TARTS
These tarts are easy to make and bake. White sugar may be used in place of brown sugar.
Provided by Punkin
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h45m
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
- While the dough is chilling, prepare the apple filling.
- In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
- Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
- Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
- Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.8 g, Cholesterol 78.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 60.4 mg, Sugar 25.9 g
APPLE ROSE TART
Apple tarts deliver a more concentrated apple flavor than the more common double-crust pies, and you don't have to wait hours for them to cool. Using different apple varieties pays off in both taste and beauty here. A peeled Granny Smith makes a tart center; unpeeled Pink Ladies give the outer petals a delicate blush. A mandolin makes quick work out of thinly (and evenly!) slicing the apples, and a little grated ginger mixed with apricot jam provides a spicy-sweet base that lets the fruit truly blossom.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F with a rack in bottom position. On a lightly floured surface, roll out dough 1/8-inch-thick. Trim dough to a 12-inch round; fit into a 10-inch fluted tart pan with a removable bottom. Trim edges to 1 inch, then fold under to double thickness of edge. Stir together jam and ginger; spread over dough in pan. Refrigerate 20 minutes.
- Meanwhile, toss together Pink Lady apple slices, 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Starting from outside, tightly shingle apples over dough in pan in concentric circles, covering two-thirds of dough.
- In another bowl, toss together Granny Smith apple slices and remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Shingle apples over dough in pan in center, leaving any excess juice and sugar in bowl. When you get to the very center, roll up a very thin apple slice or two to create center of "rose". Stir a few drops of water into bowl with residual fruit juices and sugar to create a glaze; set aside.
- Bake 15 minutes. Reduce oven temperature to 375°F and continue baking until apples are tender and crust is golden brown, 40 to 45 minutes more, brushing with glaze from bowl once during cooking and once after removing from oven. Transfer pan to a wire rack; let cool 15 minutes. Remove sides of pan and transfer tart to rack; let cool at least 15 minutes more. Serve warm or room temperature. Tart can be stored, covered with parchment-lined foil, at room temperature up to 1 day.
2BLEU'S APPLE BLOSSOMS (CHUDLEIGH'S COPYCAT)
This is our version of Chudleigh's Apple Blossoms. Nothing beats theirs, but this is a good 2nd choice if you can't get them. Freezes well for OAMC so feel free to double the recipe and make some for another day. :)
Provided by 2Bleu
Categories Pie
Time 1h
Yield 8 blossoms
Number Of Ingredients 13
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 TART RECIPE
I did two versions of this. Both looked and tasted great, but the cinnamon apple blossom was spectacular, like a healthy cinnamon roll. Ideally you will possess a mandolin. If you don't, please buy one. It will make you look like a pro in the kitchen in so many ways; from finely cut slices of...
Categories Breakfast, Brunch, Dessert, Elevenses, Teatime
Yield 8
Number Of Ingredients 7
Steps:
- Prepare the apple slices and put them into a large bowl of cold water with the squeezed lemon
- Microwave the apples for 3 to 5 minutes until soft enough to bend slightly but not cook them.
- Preheat the oven to 180ºc
- Roll out the puff pastry. Divide into 8 sections by cutting the rol into quarters then halving each quarter. You will end up with 8 approximately 6 cm strips
- Dust the pastry strip with ground cinnamon
- Spread the salted caramel over the strips with the back of a spoon or butter knife
- Lay the apple slices along the top of the pastry strip, overlapping them. The skin side of the half moon poking over the top of the pastry strip and the straight side in the pastry
- Sprinkle the apple/pastry strips with extra sea salt
- Fold the bottom half of the pastry strip over the top half, leaving the half moons of apple sticking out the top.
- Roll up the folded pastry strips until they look like a rose made of apple at the top
- Place 'rose' side up, in a cupcake tin
- Repeat until all are done and bake for 20 -30 minutes.
- Using a tea strainer or small sieve, sprinkle with icing sugar.
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Total Time 1 hr 20 mins
Category Dessert
Calories 803 per serving
- Make the Pastry Dough: In a large bowl, whisk together the flour and salt. Using a pastry blender or two knives, cut in the shortening until the mixture is crumbly. Gradually add the ice water, tossing the mixture with a fork, until the dough forms a cohesive mass. If the dough needs more water to come together, add it 1 teaspoon at a time. Divide the dough into eight equal portions, wrap each in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees F. In a small bowl, stir together the granulated sugar and cinnamon; set aside.
- Assemble the Apples: Roll each portion of dough on a lightly floured work surface into a 7-inch square. Place an apple in the center of each square. Place 1 teaspoon of butter and 1 teaspoon of the cinnamon-sugar mixture in the center of each apple.
- Gently bring up the corners of the pastry to the center of each apple; pinch the edges to seal. Place the pastry-encased apples in a greased 9x13-inch baking dish. Sprinkle with the remaining cinnamon-sugar mixture.
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