Apple Puff Pastry Roses
Flaky puff pastry meets thinly sliced apples in an easy, sweet treat to celebrate fall and apple season! Serve with a dusting of confectioners’ sugar and a warm drizzle of caramel sauce for an easy dessert with a ‘wow’ factor.
Servings: 6
Equipment
- 6 cup muffin pan
Ingredients
- 1/2 package Pepperidge Farm® Puff Pastry Sheets 1 sheet, thawed
- 2 medium red-skinned baking apples such as Pink Lady, Honey Crisp. Gala or Fuji
- 2 tablespoons lemon juice from 1/2 lemon
- 1 tablespoon all-purpose flour to sprinkle the counter
- 3 tablespoons apricot preserves
- Cinnamon for sprinkling optional
- Confectioners' sugar for dusting
- Caramel for drizzling optional
Instructions
- Follow directions on package of frozen puff pastry for thawing.
- Preheat the oven to 375°F. Spray a 6-cup muffin pan with nonstick spray.
- Prepare a medium bowl with two cups of water and lemon juice. Cut apples in half, removing the core. Cut the halves in very thin slices, leaving the peel for the red color of roses. Place sliced apples in the lemon water immediately to prevent oxidizing and turning brown.
- Microwave apple slices in lemon water for about 3 minutes, to soften and make pliable so they are easy to roll. Alternatively, simmer the apple slices with the lemon water on the stove. The apple slices should be cooked just enough to bend without breaking.
- Sprinkle flour on work surface and unfold thawed puff pastry. Roll dough into a 12 x 9 inch rectangle. Cut the dough into (6) 2 x 9 inch strips using pizza wheel or knife.
- In small bowl, mix 3 tablespoons of apricot preserves with 1 tablespoon of water to thin. Microwave for 15-20 seconds and stir so that the preserves are easier to spread. Using pastry brush, apply a thin layer of preserves to each strip of dough.
- Drain apples and lay slices on paper towels.
- Arrange (7 -9 ) apple slices along top edge of dough, overlapping slightly with skin side of slices making a slight scallop design above top edge of strip. Sprinkle apple slices with cinnamon if desired. Fold up bottom part of the dough over apples.
- Starting from one end, carefully roll dough, keeping the apple slices in place. Place “rose” in a muffin cup sprayed with nonstick spray. Repeat with remaining 5 strips.
- Bake at 375°F for about 40-45 minutes, until puff pastry is fully cooked. Check roses at 20 – 25 minutes and shield top of muffin pan with a loose piece of foil to prevent top edge of apple slices from burning.
- Allow “roses” to sit in pan 5 minutes before transferring to wire rack to cool.
- Sprinkle with powdered sugar to serve and/or a warm caramel drizzle.
Notes
- Puff pastry needs to be kept cold pastry so it will “puff” when baking. If puff pastry gets too warm while working, refrigerate “roses” for 30 minutes or longer so they pastry is chilled before baking.
- Make sure your apples are medium in size. Large apple slices will be difficult to roll.
- 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. Warm them briefly in oven before serving.
- Because apple slices are thin, they have a tendency to burn before puff pastry finishes baking. Check half way through bake time and shield top of pan with a loose piece of aluminum foil to prevent burning.
- To prep ahead and serve warm from the oven, cover pan of "roses" with plastic wrap and refrigerate for up to 8 hours, then bake as directed.
- Serve with a warm drizzle of Apple Cider Caramel Sauce.