Apple Roses
I mentioned to The Mister early last month wanting to make these terrific apple rose tarts for St. Joseph. He came home from the warehouse club with a bagful of generic- looking apples, and my heart sank.
I really want to like fruit. It is just hard for me to get around bad texture, and there is no way to be sure I won't get into an awkward situation involving the word "projectile." Is there any greater disappointment than biting into a beautiful apple and winding up with a mouthful of mealy mush?
I have been fooled too many times, lured by an Eden-worthy specimen. Well, I no longer fear since discovering "The Honeycrisp." Seriously, Honeycrisp apples deserve a choir of angels singing each time the name is pronounced. They are the best apples on the planet. I have never found a bad one! They are perfectly, uniformly crisp, juicy, sweet and tart all at the same time, and are great for slicing and eating, sure, but also in a pie or tart.
These apple roses are adorable. They are like little individual apple pies, but so much more! Made with puff pastry, they are perfect as a buffet dessert, no fork required.
Apple Roses
1 package (1 lb) puff pastry sheets, thawed
2 Honeycrisp apples
Juice of 1/2 lemon
1/4 cup water
4 tbsp melted butter
Cinnamon sugar
Preheat the oven to 350F. Spray a 12 section muffin tin with cooking spray and set aside.
Cut the apples in half (from stem to blossom end). Remove and discard the core and slice the apple thinly. In a microwave safe bowl, combine water, lemon juice, and apples. Microwave 2 minutes. Drain and set aside.
Open the puff pastry and separate the sheets, opening each fully. Working with one sheet at a time, sprinkle lightly with flour and roll out into a rectangle 12 x 10 inches. Cut across the short axis into 6 strips.
Working with one strip at a time, brush with butter and sprinkle with cinnamon sugar. Now, take apple slices and lay them, overlapping, across one edge of the pastry strip, and sprinkle with more cinnamon sugar.
Fold the lower edge of the pastry strip over the bottom of the apple slices, and roll it up. The bottom will look like a pinwheel, but the top will look like a dessert rose.
Place it "rose side up" in the muffin tin. Repeat with the remaining strips, and the next sheet of puff pastry as well. Bake 40-45 minutes. Remove from the muffin tin and cool on a wire rack. Dust with powdered sugar. Makes 12.
I really want to like fruit. It is just hard for me to get around bad texture, and there is no way to be sure I won't get into an awkward situation involving the word "projectile." Is there any greater disappointment than biting into a beautiful apple and winding up with a mouthful of mealy mush?
I have been fooled too many times, lured by an Eden-worthy specimen. Well, I no longer fear since discovering "The Honeycrisp." Seriously, Honeycrisp apples deserve a choir of angels singing each time the name is pronounced. They are the best apples on the planet. I have never found a bad one! They are perfectly, uniformly crisp, juicy, sweet and tart all at the same time, and are great for slicing and eating, sure, but also in a pie or tart.
These apple roses are adorable. They are like little individual apple pies, but so much more! Made with puff pastry, they are perfect as a buffet dessert, no fork required.
Apple Roses
1 package (1 lb) puff pastry sheets, thawed
2 Honeycrisp apples
Juice of 1/2 lemon
1/4 cup water
4 tbsp melted butter
Cinnamon sugar
Preheat the oven to 350F. Spray a 12 section muffin tin with cooking spray and set aside.
Cut the apples in half (from stem to blossom end). Remove and discard the core and slice the apple thinly. In a microwave safe bowl, combine water, lemon juice, and apples. Microwave 2 minutes. Drain and set aside.
Open the puff pastry and separate the sheets, opening each fully. Working with one sheet at a time, sprinkle lightly with flour and roll out into a rectangle 12 x 10 inches. Cut across the short axis into 6 strips.
Working with one strip at a time, brush with butter and sprinkle with cinnamon sugar. Now, take apple slices and lay them, overlapping, across one edge of the pastry strip, and sprinkle with more cinnamon sugar.
Fold the lower edge of the pastry strip over the bottom of the apple slices, and roll it up. The bottom will look like a pinwheel, but the top will look like a dessert rose.
Place it "rose side up" in the muffin tin. Repeat with the remaining strips, and the next sheet of puff pastry as well. Bake 40-45 minutes. Remove from the muffin tin and cool on a wire rack. Dust with powdered sugar. Makes 12.
Made these today and they were beautiful! The family was impressed. Be sure to slice the apples thinly and microwave until tender so that they roll easily. I served with cinnamon whipped cream.
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