Join us for 12 Days of Christmas Recipes! Your favourite TreeTime.ca employees stepped into the kitchen to try out some delicious recipes. Try them out yourself to share with family and friends over the holiday season! (Or keep it all for yourself… we won’t tell!).
Day 6: Baked Apple Roses
Here is what Kaylyn had to say:
Three words can describe this recipe: trust the process. The technique is a little tricky at first, but it got easier with each rose I did. They didn’t look all that special before baking, but they transformed into golden apple roses that were so delicious! They tasted like mini apple pie. It would be good with ice cream. Best eaten right after baking when warm and fresh… which was not an issue in this house!
1 package Puff Pastry Sheets, thawed
2 red apples (could use green but red gives the appearance of a red rose)
2 tbs. lemon juice (I used 1/2 lemon)
1 tbs. all-purpose flour, to sprinkle the counter
3 tbs. apricot preserves (I used Apple Jelly to give it more of an apple flavour)
Butter for the baking tin
as-needed ground cinnamon (I measured with my heart)
as-needed confectioners’ sugar (also called powdered sugar), for garnish
Preheat oven to 375°F (190°C). Grease muffin tin with butter. Make sure it’s a generous amount to prevent the pastry from sticking.
Core the apples and slice thinly The thinner the better. You can use a knife, or I saved myself some time by using a Mandolin. Immediately place into a bowl of water with the lemon juice to prevent the apples from browning.
Microwave on high for 1-3 minutes, or just until softened. You can also simmer on the stove with butter. You want the apple slices to be pliable, otherwise, it will make rolling them into the pastry difficult.
Mix together sugar and cinnamon in a bowl.
Beat egg and water together in a bowl. (Better to have everything prepared and ready to go before you start assembly.)
Roll out puff pastry. Cut pastry into 3″ strips. Any bigger and it makes it harder to roll.
Spread the apple jelly over the dough; top with a generous amount of cinnamon sugar. Place Apple slices along 1 long edge of the dough, about 1/4 inch beyond each edge, overlapping slightly. Fold the bottom half of the dough over the apple slices to form a long “folder” of down with rounded edges of apple slices exposed.
Paint the surface of the dough with egg wash. Sprinkle with more cinnamon sugar to taste.
Starting from one end, roll the tough (not too tightly) to form a rose-shaped pastry. Seal roll with end of dough strip.
Transfer roses to the prepared muffin tin. Sprinkle with a little more cinnamon sugar.
Once all roses have been prepared, place muffin tin in preheated oven. Bake until well browned, about 45 minutes. Remove and let cool for 5 minutes before using tongs to move to a wire rack. Dust with confectioners sugar before serving.
Serve and enjoy these delicious Baked Apple Roses! Great on their own, but would be delicious with some icecream!