- 1 box of Pillsbury Puff Pastry (Yes, you can make your own puff pastry, but this is for people like me who won't. LOL) The box contains 2 packs of dough. I made 6 roses using one pack. You can make 12 roses at once, or make 6 and keep the other pack in the fridge or freezer.
- 3 red apples for one pack of dough
- Lemon Juice
- Flour to dust your work surface
- Apricot Preserves
- Butter for greasing the Muffin Tin or Ramekins
- Sugar & Cinnamon (aka Cinnamon-Sugar LOL)
- Powdered Sugar for dusting
- Sharp Knife, Spoon
- Rolling Pin
- Melon-Baller to scoop out the seeds from the apples
- Mandoline to slice the apples thinly
- Microwave to gently par-cook the apple slices
- Muffin Tin or Ramekins
The next thing you do is slice the apples very thinly, using a Mandoline. Yes, you can do this with a knife, but unless you have the Knife Skills of an Iron Chef they probably won't be thin and perfect, and for this you want thin and perfect. A cheap plastic Mandoline with a good, sharp blade (be Careful when using it!) is one of The best kitchen tools to have around...
Microwave the bowl of apples and lemon water for about 5 minutes, tossing them gently in the lemon water every minute or so, until the slices are soft enough to roll. You don't want them mushy, but they have to be soft, or you will not be able to roll them up into roses.
Place the slices, slightly overlapping them, as shown, all along the edge of the Puff Pastry strip, with the red edges of the apples sticking out a bit over the edge of the pastry.
Starting at one end, quickly roll it up like a jelly roll- and you will have a rose! Don't try to roll it tightly- just roll it gently, but quickly.
|A Puff Pastry Rose!|
|Cinnamon-Sugar Dusted Roses|
Dust each one with cinnamon-sugar:
When done, this is what they looked like!
They came out so well, in fact, that we served them as a special treat to our Elkhorn Inn Dinner Guests and they loved them- and wanted the recipe! :-)
I can think of a number of interesting variations you could try with different fruits- and I want to try it with veggies like squash or beets- anything you could slice really thin and get soft enough to roll would probably work- and make savory ones! Maybe using pesto instead of the preserves???
Have you made these yet? Let me know how they came out in the comments- and if you have a really funny "Fail", let me see that, too!