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Mini Puff Pastry Apple Roses

by Ann Reed for Golden Delicious Apples

There are so many iterations of apple roses online, each more beautiful than the last. This particular ones are super simple to put together and fun to eat too. They’re basically a rolled up version of an apple tart. So it is gonna be a tempting dessert for apple-lovers.

Ingredients

1-2 Empire Apples, cored and sliced as thin as possible

Squeeze of lemon juice

Flour, to dust

1 sheet frozen puff pastry, thawed

3 tablespoons apricot preserves

1/8 teaspoon cinnamon

Directions

  1. Lightly butter a muffin tin. Preheat the oven to 375°F.
  2. Place the apple slices in a bowl with the lemon juice and cover with water. Microwave until the slices are slightly softened, about 3 minutes.
  3. Lightly flour your workspace and roll out the puff pastry as thin as possible, keeping it in a rectangular shape. You want the pastry to be fairly thin – if you leave the puff too thick, it will have issues baking all the way through. Trim the pastry into 6 or 12 strips, depending on if you are making mini or regular roses.
  4. Mix the apricot preserves with 2 tablespoons of hot water and stir well. Brush onto the puff pastry. Place the apple slices on the puff, about halfway down, overlapping. Sprinkle with a touch of cinnamon, if using. Fold up the puff pastry and gently roll up, placing into the prepared tin when done.
  5. Bake until puff is golden brown and cooked through, 40-45 minutes. If the apples start to brown too much, cover with a piece of foil. Remove, let cool, and enjoy!

Thanks iamafoodblog.com for recipe