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.

PUFF PASTRY APPLE ROSES

Steps:

• Preheat oven to 400°F.
• Spray a 6-cup muffin tin with non-stick spray. Set aside.
• Cut the apples in half, remove the core and slices into very thin slices. Leave the peel on. Place the sliced apples in a microwave bowl, sprinkle with 2 tablespoons of sugar and gently coat apples.
• Microwave the apples on high power for 2 minutes to soften (you want them pliable). Remove and sprinkle with lemon juice. Let cool for 15 minutes. Transfer the apples to a strainer that's been set over a bowl, then allow apples to drain. Reserve the juice and add it to the melty apricot jam.
• Remove the puff pastry from the refrigerator and place it on a lightly floured work surface. Roll the dough out slightly and cut into 3 strips. You will repeat this with the second sheet. Mix remaining 2 tablespoons of the sugar w/ the cinnamon in a small bowl.
• Arrange the apple slices in a shingle pattern on the top edge of one of the strips of dough, overlapping one another making sure the top (skin side) of the apple slices sticks over the top edge of the strip. Brush bottom part with jam and then sprinkle with cinnamon sugar.
• Fold up the bottom part of the dough so the edges meet. Starting at one end, roll up the strip to resemble a rose. Place the rose into one of the cups of the prepared muffin tin. Repeat with the other 5 strips.
• Bake for 40-45 minutes or until golden brown. Remove from the oven and brush the tops with the jam mixture.