Apple Rosettes

Tuesday, November 10, 2015

It's been a minute since I've shared a recipe here on the blog. I usually try to create one recipe post a month. That being said, October has come and gone without one. Which means that I need to make things right. Today I'm sharing a recipe for these adorable apple rose pastries. 

Fall is the best time to get creative in the kitchen, you know with it being harvest season and all, and during this time I like to experiment with new recipes that incorporate some of my fave seasonal ingredients. Have a look through my recipe archive and see just how many pumpkin centered recipes I created last year. All of which I still love today. 

Anyway, these floral pastry delights have been popping up all over my Pinterest and Instagram feed and as soon as I saw them I new I had to try them out. These pretty apple blossoms are a really cute take on apple tarts and also happens to look way more complicated than they actually are. Seriously, when it comes to baking I'm pretty text book, especially when it comes to measuring (who am I to mess with chemistry). That being said I didn't have to measure any of my spices, I just sort of winged it. Of course if you're not comfortable doing that I included the measurements below. Read on to learn how to make these yummy apple rosettes.


2 Large Gala Apples (or any kind with red skin)
Puff Pastry Sheets
2 teaspoons of Cinnamon
1 tablespoon of Brown Sugar
1 teaspoon Nutmeg or All Spice 
Lemon Juice

Preheat you oven at 375°F.

Set your pastry dough aside and allow for it to thaw completely. You'll need the dough to be properly thawed to work with. 

Wash and dry your apples then proceed to cut them in half (width wise); don't forget to remove the seeds. 

Next with the help of a mandoline slicer thinly slice both haves of the apple into prefect apple disks. Which will then be sliced in half to create picture perfect half moon sized apple slices.

If you do not have a mandoline slicer you can go ahead and slice the apples by hand. Be sure to cut each apple in half (vertically) and then thinly slice the apple haves moving from top to bottom. Slicing the apple is probably the trickiest part because you need them to be thin, but not too thin where they fall apart or are overpowered by the pastry dough. Play around with the size until you are satisfied. It's all trial and error.

Next place your half moon apple slices into a microwavable bowl and splash them with a bit of lemon juice. This will make sure that your slices don't turn brown. Now toss your slices with the brown sugar, cinnamon and all spice. Microwave the slices for about 2mins or until they are soft and flexible. 

Roll out your puff pastry dough onto a piece of wax-paper that has been dusted with flour. Cover with another dusting of flour as well as another piece of wax-paper. Using a rolling pin, gently roll out your pastry dough. This is another tricky part because it is important that the dough isn't too thick or else it won't cook thoroughly and of course it can't be too thin or else it will tear. Again, use your judgment.

Next cover your dough with melted butter and dust with cinnamon and brown sugar. Then using a  sharp pointed knife or a pizza cutter cut  approximately  six long strips, about 2.5 to 3 inches wide. Next starting at one end of your pastry strip, place your apple slices overlapping one another all the way down the pastry strip. Make sure that you let a bit of the apple slices hang over the top of the pastry strip.

Now take the bottom of the pastry strip and fold it over onto the apple slices. Refer to the photo above. Once your slices have been cover with the pastry dough begin to roll your flower. Starting at one end of the pastry strip roll it over itself until you reach the end. Once you've reached the end pinch the dough together to create  a seal. Feel free to use some additional butter or egg-wash to secure the seal. Repeat this step for each of your pastry strips.

Next place your pastry flowers into a nonstick muffin tray and bake for 30mins. 

Allow time to cool, preferably on a wire rack, and top with icing sugar or serve with icecream. 

So there you have it a really simple recipe that looks way more fancy and time consuming then it actually was. So as always let me know what you think of this recipe and if you try out it out don't forget to tweet a picture or tag me so that I can like and favourite.