It’s the season for all things apple! Apple pie, apple cake, and….apple roses! I love these because they are as pretty to look at as they are tasty to eat. This is a perfect way to use up leftover pie dough or puff pastry. You can certainly buy a delicious puff pastry from the store for this, though it is part of the fun to use up the scraps from a day of pie-making.
1-2 tart apples cored and thinly sliced (Stayman is my go-to) DO NOT PEEL!
1/4 cup dark brown sugar
1/2 stick softed salted butter
1 1/2 tsp. ground cinnamon
1/2 tsp. cardamum
1/2 tsp. nut meg
1/2 tsp. vanilla extract
1 sheet puff pastry
1 tbs. flour for the counter
Optional: 3 tbs. jam of choice
- Preheat oven to 375 degrees. Core and thinly slice the apples, but do not peel. In order to retain the wonderful rosey red of your apples the peel needs to stay on. Prepare a dish of water and lemon juice. Place the apple slices in the solution for 5-10 minutes.
- In another small bowl, combine the melted butter and the vanilla. Set aside.
- Bring water to a boil in a small pot. Once boiling, reduce the heat to a simmer and add the apple slices for 1-2 minutes, or until soft enough to bend but not break. (An alternative is to microwave the apples for about 2 minutes.) Remove the apple slices from the pot and gently dry with a paper towel. Pour out the lemon water and add the apples back to the bowl. Toss the apple slices with the cinammon, nut meg, and cardamum.
- Using a rolling pin, roll the sheet of puff pastry on a clean and lightly floured surface. It should roughly be a 12×9 rectangle. With a knife or pizza cutter, slice the puff pastry into six even strips.
- With a knife, lightly butter one side of each strip. Next, sprinkle generous amounts of brown sugar on the butter, pressing lightly with the knife to keep it packed down on the dough. For a different flavor, use jam instead of butter. If using jam, combine 1-2 tbs. water with 2-3 tbs jam.
- Lay the apple slices on the brown sugar butter facing the same direction. Place them on the upper half of the puff pastry flat side down and curved side up. The skin side should stick up so that the color of the apple can be seen. The apples should overlap a little. Don’t add too many apples or it will be difficult to roll, however, too few will make the rose look thin.
- Fold the bottom half of the puff pastry up to cover the bottom of the slices. Beginning on the right side, use both hands to carefully roll the strip into a flower.
- Seal the end by pinching the dough with your finger. Place the roses in a lightly greased muffin tin.
- Bake for 40-45 minutes, or until apples and pastry are lightly browned.