Recipe Index

Ingredients

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 2 medium or 3 small red apples
• Juice of 1 lemon
• 1 lb or 2 sheets of puff pastry, thawed
• All-purpose flour, for dusting
• 4 Tbsp unsalted butter, melted
• 3 Tbsp Apricot preserves or apple jelly
• Powdered sugar, optional for dusting

Method

1. Preheat the oven to 375°F with a center rack and butter or spray a 12-count muffin tin for the apple roses.
2. Stir the granulated sugar and cinnamon together in a small bowl for the cinnamon sugar.
3. Halve and core the red apples, slice them very thin at about 1/16 inch, cover the slices with water and the lemon juice, and microwave them for 3 to 4 minutes until softened and flexible but not mushy, then drain and pat the slices dry.
4. Roll one thawed puff pastry sheet on a floured surface to about 1/8 inch thick, roughly 14 by 10 inches, and cut it into 6 strips about 2 by 10 inches, repeating with the second sheet.
5. Brush the center of each strip with melted butter, sprinkle it with cinnamon sugar, and lay 6 to 7 apple slices along the top half peel side up, overlapping them slightly so their edges sit above the pastry, then brush the slices with apricot preserves.
6. Fold the bottom half of each strip up over the apples, roll the strip into a rose, and set each rose into the muffin tin.
7. Brush the roses with the remaining butter, sprinkle them with the remaining cinnamon sugar, and bake them at 375°F for 40 minutes until golden and fully baked, tenting them with foil in the last 10 minutes if the apple edges brown too fast.
8. Cool the apple roses in the pan for 10 minutes, transfer them to a wire rack, and dust the roses with powdered sugar before serving warm or at room temperature.

Total: 1h 10m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data