Apple Rosettes ~ Dessert Adornment for your Thanksgiving Table

 

Thanksgiving is coming up soon and the question I always ask myself is, “What new dessert can I make this year?” I found my answer. Apple Rosettes.


I’ve seen this recipe around the internet but never thought to make it. This year I’m giving it a go. Glad I did. This dessert is so easy to make and renders a beautiful dessert display for your guests. The use of a puff pastry sheet by Pepperidge Farm makes it a breeze to bake.


So, let’s get started making these beauties.

You can see how to make these Apple Roses on YouTube by blogger, Cooking with Manuela. She did a fabulous job on the video and blog post.

Rose Shaped Apple Baked Dessert by Cooking with Manuela – VIDEO
Apple Roses – by Cooking with Manuela – BLOG POST

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APPLE ROSETTES

Adapted from Cooking with Manuela
By Carmen Ortiz of Baking is my Zen

prep: 20 minutes
bake: 45 minutes
Serves: 6

INGREDIENTS:

1 sheet frozen puff pastry, thawed [Use 1/2 package Puff Pastry- Pepperidge Farm Brand]
2 Red Delicious apples
Juice of half a lemon
1 tablespoon all-purpose flour
3 tablespoons apricot preserve
2 tablespoon ground cinnamon
2 tablespoons raw sugar or granulated sugar
PAM cooking spray
Confectioners’ sugar, for decorating (optional)

Equipment: Jumbo Muffin Pan

DIRECTIONS:

THAW PUFF PASTRY: Thaw the puff pastry at room temperature for approximately 20-30 minutes.

FRUIT FILLING: In a bowl, add apricot preserves. Mix well to loosen. Set aside.

CINNAMON SUGAR MIXTURE: In a small bowl, combine ground cinnamon and raw sugar. Mix. Set aside.

LEMON WATER: Fill bowl with cold water. Add juice from half a lemon. Stir.

CUT APPLES: Cut apples in half. Remove the core. cut the apples in paper-thin slices leaving the peel. This will give the red color to the roses.

SOFTEN THE APPLES: Immediately after cutting apples, place them in the lemon water to prevent oxidation. Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll. The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.

DRAIN & DRY APPLES: Remove apples from the water. Arrange the apple slices on paper towels. Pat dry the apples keeping paper towel on top of the apple slices. Set aside.

PREHEAT OVEN: Preheat the oven to 375°F (190°C).

GREASE JUMBO MUFFIN PAN: Grease muffin pan with PAM cooking spray.

PREPARE PUFF PASTRY: Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape of about 12 x 9 inch (30 x 22 cm). Cut the dough in 6 strips, each about 2 x 9 inch (5 x 22 cm).

FILL THE DOUGH STRIPS: Spread a thin layer of apricot preserves on each strip of dough.
Sprinkle cinnamon sugar mixture over apricot preserves.
Arrange the apple slices on the pastry dough, overlapping one another.
Make sure the top (skin side) of the slices sticks a little out of the strip.

SHAPE THE ROSETTES:
Fold bottom part of the dough onto the apple slices.
Starting from one end, carefully roll the dough, keeping the apple slices in place.
Seal the edge at the end, pressing with your finger, and place in a jumbo muffin cup.
Do the same for all 6 roses.

BAKE ROSETTES: Bake at 375°F (190°C) for about 40-45 minutes, until fully cooked.
Remove from oven. Place on a cooling rack. Using a knife, gently remove the rosettes from pan.

SERVING SUGGESTION: Using a sifter, sprinkle Confectioners’ sugar over Apple Rosettes.

KITCHEN NOTES:
These are best eaten right after baking, when still warm and crisp. They can be stored in an air-tight container at room temperature for up to two days, or in the refrigerator for up to three days. You can always warm them up for a few minutes by placing in the oven before serving.

Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes to avoid burning the top.

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RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking Is My Zen
APPLE ROSETTES

THAW PUFF PASTRY: Thaw the puff pastry at room temperature for approximately 20-30 minutes.

FRUIT FILLING: In a bowl, add apricot preserves. Mix well to loosen. Set aside.

CINNAMON SUGAR MIXTURE: In a small bowl, combine ground cinnamon and raw sugar. Mix. Set aside.

LEMON WATER: Fill bowl with cold water. Add juice from half a lemon. Stir.

CUT APPLES: Cut apples in half. Remove the core. cut the apples in paper-thin slices leaving the peel. This will give the red color to the roses.

SOFTEN THE APPLES: Immediately after cutting apples, place them in the lemon water to prevent oxidation. Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll. The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.

DRAIN & DRY APPLES: Remove apples from the water. Arrange the apple slices on paper towels. Pat dry the apples keeping paper towel on top of the apple slices. Set aside.

PREHEAT OVEN: Preheat the oven to 375°F (190°C).

GREASE JUMBO MUFFIN PAN: Grease muffin pan with PAM cooking spray.

PREPARE PUFF PASTRY: Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape of about 12 x 9 inch (30 x 22 cm).

Cut the dough in 6 strips, each about 2 x 9 inch (5 x 22 cm).

FILL THE DOUGH STRIPS: Spread a thin layer of apricot preserves on each strip of dough.


Sprinkle cinnamon sugar mixture over apricot preserves.


Arrange the apple slices on the pastry dough, overlapping one another.


Make sure the top (skin side) of the slices sticks a little out of the strip.

SHAPE THE ROSETTES:
Fold bottom part of the dough onto the apple slices.

Starting from one end, carefully roll the dough, keeping the apple slices in place.


Seal the edge at the end, pressing with your finger, and place in a jumbo muffin cup.
Do the same for all 6 roses.

BAKE ROSETTES: Bake at 375°F (190°C) for about 40-45 minutes, until fully cooked.
Remove from oven. Place on a cooling rack. Using a knife, gently remove the rosettes from pan.

SERVING SUGGESTION: Using a sifter, sprinkle Confectioners’ sugar over Apple Rosettes.

KITCHEN NOTES:
These are best eaten right after baking, when still warm and crisp. They can be stored in an air-tight container at room temperature for up to two days, or in the refrigerator for up to three days. You can always warm them up for a few minutes by placing in the oven before serving.

Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes to avoid burning the top.

Enjoy the Season of Autumn!

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

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About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
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