Last week I was in the mood to be a little more creative and remembered a post I saw on Facebook demonstrating how easy it is to make pastry roses using puff pastry and sliced apples. Hmmm…great idea! I had puff pastry in the freezer and apples sitting on the counter.
And so I set to work, first thawing out the puff pastry (1-2 hours in the refrigerator or 30-45 minutes on the counter). Then I cut the apples in half, cored them and sliced them into thin slices. This can be done by hand or with a Mandolin. The apple slices need to be soft in order to be “rolled” into a rose shape. You can peel them or not, it’s a personal preference. If you are using red-skinned apples, the red adds more to the illusion of an actual “rose” in appearance. Either way, peeled or unpeeled, your pastry will be tasty.
Next I placed the apple slices into a microwave-safe bowl with some lemon water and microwaved them for about 4 minutes. Drain the apples, discarding the lemon water. You can add a small bit of sugar and/or cinnamon at this point to further flavor the apples.
Unroll your thawed puff pastry onto your lightly floured work work surface. Cut each sheet into six strips. Spread the apricot jam over the cut strips, then lay the apple slices (overlapping slightly) at the top of the strip so that a portion of the round end of the apple is above the edge of the puff pastry stip. Fold the opposite side of the puff pastry strip onto the bottoms of the apple slices, then roll them up slowly, taking care not to displace the apple slices.
Place your apple slices into a muffin tin (this will hold the shape much better than “free-forming” the pastries on a baking sheet). Bake them in your CSO for 25 minutes on the Bake Steam setting at a temperature of 325 degrees. They may need a little more baking time to brown properly so you can add 5 more minutes at the end of the 25 minutes, if needed. You will need to bake these pastries in two batches because of the size of the CSO. Keep your second pan in the refrigerator while you wait to bake it.
Let them cool slightly in the pan, then remove them to a wire rack to cool completely. Before serving, dust your Apple Pastry Roses with powdered sugar and serve.
- 2 red apples
- 2 frozen puff pastry sheets (like Pepperidge Farm), thawed
- 2 Tbsp apricot jam
- 1 Tbsp lemon juice
- 1 Tbsp granulated sugar, optional
- ½ tsp ground cinnamon, optional
- Powdered sugar for dusting
- Grease a muffin tin or alternatively, line your muffin tin with cupcake liners.
- Cut the apples in half, remove the core and cut into thin slices. Put the sliced apples into a microwave-safe bowl filled with the lemon juice and 2 Tbsp water. Heat in the microwave for 4 minutes, stopping every minute to stir the apple slices, then drain.
- Unroll the puff pastry sheets on a lightly floured work surface. Starting at the widest edge, cut each pastry sheet into six strips. Coat each strip with a thin layer of apricot jam.
- Place the apples slices on the upp half of your strip, slightly overlapping the slices. Make sure to leave a portion of the apple slices sticking out over the edge of the puff pastry. Fold the lower part of the puff pastry onto the bottom of the apple slices. Gently roll tightly. Place the pastry roses immediately into your prepared muffin tin.
- Bake in your CSO on the Bake Steam setting. Set your time for 25 minutes and the temperature at 325 degrees F. No need to preheat. You may need to add an additional five minutes at the end if the pastries have not browned to your liking.
- Let the rose pastries cool in the pan for 10 minutes, then remove them to a wire rack to continue cooling. Before serving, dust with powdered sugar.