Gorgeous Apple Rose Dessert
For a dessert as sweet looking as it tastes, try these adorable apple roses! They are surprisingly easy to create and they don’t break the calorie bank, either. I’ve seen a few different versions of this beautiful dish online, but I went with this one from All Recipes, and I highly recommend it.
• 1 large red apple, cored and thinly sliced
• ¼ cup of white sugar
• 1 teaspoon ground cinnamon
• 1 sheet frozen puff pastry, thawed
• ¼ cup melted butter
• 1 egg
• 2 teaspoons water
• 1 teaspoon confectioners’ sugar (optional)
Preheat oven to 375 degrees F.
Butter 2 metal muffin pans and dust with white sugar.
Place apple slices on a plate, overlapping slightly if necessary. Microwave on high about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
Mix together sugar and cinnamon in a bowl.
Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
Spread melted butter over dough; top with a generous amount of cinnamon sugar mix. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long “folder” of dough with rounded edges of apple slices exposed.
Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
Transfer roses to prepared muffin pan. Sprinkle with a little more cinnamon sugar mix. Place the pan directly on middle rack of preheated oven.
Bake until well browned, about 45 minutes. Remove the pan carefully and place on baking sheet to cool 5 to 10 minutes. Remove apple roses and finish cooling on a rack. Dust with confectioners’ sugar before serving.
If you really want to get crazy (and by crazy, I mean awesome) add a dollop of ice cream when serving.