Do you guys ever see stuff on Pinterest or Facebook and become obsessed? It happens to me quite a lot, probably because I look at so many food photos. But it’s rare that I keep thinking about it and thinking about it until the point where I actually make it. I have so many recipes tagged that I want to make, but because I’m always acquiring new ideas and recipes, I hardly ever actually make the things I intend to. Well, that changed with these little puff pastry apple roses.
I’ve seen so many iterations of apple roses online, each more beautiful than the last. So, when I had a couple of apples lying around I bit the bullet and made these mini apple rose tarts. They’re super simple to put together and fun to eat too. They’re basically a rolled up version of an apple tart.
If you make these, here’s my number one tip: roll out your puff pastry. Usually I buy pre-rolled puff and don’t roll it out at all. But with these guys, since they’re rolled up so tightly, you need to make sure the pastry isn’t too thick or it won’t cook in the middle. Ditto on the slices of apple. I sliced mine really thin to make sure they were pretty pliant, but I’ve seen other people do them with thicker slices. Oh, and last tip: make sure you serve these with a scoop of ice cream – that warm-cold combo is absolutely the best!
The knife and cutting board featured in this post are the second and third items in a giveaway series. I teamed up with cuttingboard.com and Shun to give away a Boos Block Walnut 20×15 Cutting Board and a Shun 6-inch Dual Core Utility Knife. Only thing is, I’m not giving them away yet. Check back here in a couple of days when I’ll announce another giveaway item. It’s kind of like a little giveaway advent – there are five items in all and it’s a pretty exciting bundle!
Update: Enter the giveaway right here!
Mini Puff Pastry Apple Roses via Cooking with Manuela
makes 6 larger roses or 12 minis
- 1-2 red 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
Lightly butter a muffin tin. Preheat the oven to 375°F.
Place the apple slices in a bowl with the lemon juice and cover with water. Microwave until the slices are slightly softened (this will help you when you’re rolling up the roses), about 3 minutes.
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.
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 (don’t roll them too tight), placing into the prepared tin when done.
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!