Our friendly neighborhood food blogs are so full of deliciously interesting and decadent recipes spinning their magic on the web that we can’t resist not trying them.Thankfully for the bookmark bar they are safely stowed away until we get the time to don our aprons and churn out these beauties in our kitchens.And my deposit vault is overflowing with all the yummy delights I can’t help thinking about. Ever since the apple roses became viral on the web, I have been wanting to try my hand at making them. A special thanks to Trupti@myculinary saga and my childhood friend Salma whose posts inspired me to try this yummy dessert.
Apple rosettes are made with thinly sliced apples rolled in puff pastry,sprinkled with cinnamon sugar and baked until golden, crisp and flaky. They can be served just like that or with your favorite icecream. They were easier and simpler to make than I thought they would be.I also tried a variation with a Persimmon. Unlike the apple rosettes which stayed crunchy even after baking, the persimmon slices became slightly softer and the persimmon rosette bloomed into a rose in the oven…haha…I mean the slices unfurled while baking. however, they were delicious and they should be eaten soon otherwise the pastry can become soggy. Both the apple and the persimmon roses were visually appealing and made a beautiful delicious dessert.If you want to impress your folks too ………. Look Out! Here comes the recipe 😉
Puff pastry (store bought or home made), 1 apple (makes about 5-6 rosettes), Juice of 1 lemon, any fruit preserve or jam ( I used blueberry) Cinnamon sugar for sprinkling (1:4 cinnamon powder and sugar)
Cut the apple in two halves and core them. Do not peel. Slice them thinly with a sharp knife or on a grater like I did. Take a microwave bowl and put four cups of water and the juice of a lemon in it. Carefully add the apple slices to it and microwave it for two minutes so that they are soft and can be easily rolled. Drain the water and spread out on a kitchen towel.
Roll out the thawed puff pastry sheet.With the help of a rolling pin stretch the dough a little.Cut the dough in 6 rectangular strips about 2 in x 9 in (5 cm x 22 cm). Mix 2 teaspoons water in 3 tablespoons blueberry jam(or any other fruit jam/preserve) and spread it on the strips.Drain the water from the apples and spread on a kitchen towel. Place them on the pastry strip overlapping each other. Fold the bottom part of the strip over the apple slices. Start rolling from one end taking care to keep the apples in place.
Place in a silicone mufin mould.Sprinkle cinnamon sugar generously. Bake in a preheated oven at 375 º F for about 40-45 minutes until the pastry is cooked and the apples are golden and crisp. You can sprinkle some more cinnamon sugar in the last 5 minutes of baking. After baking you can als sprinkle powdered sugar.
Serve warm just like that or with a scoop of your favourite ice cream. Enjoy…
You can try the same procedure with persimmon as well. But skip the lemon water and microwaving step. Persimmon tends to get soft faster. Eat it immediately otherwise the pastry will become soggy.