All I can say is, “OH, YUMMY”! These darling little desserts are sooooo beautiful, sooooo easy to make and sooooo delicious. I call a dessert like this, WOW FACTOR DESSERTS. They have it all! Looks, lusciousness, and ease!
Puff Pastry Apple Rosettes have a crisp and crunchy pastry and lots of sweet apple cinnamon taste! So company worthy, but don’t forget to make these for your family too! These are a must-try dessert!
I love these little apple cinnamon bites! If you crave a little something sweet and not too heavy then these are for you!
Our apple tree is producing apples!!!! We have organic fruit and the Japanese Beetles love the leaves. Can you see a little “friend” above the apple? Even though everything around them are getting munched on, the apples looked great!
These pretty desserts were meant to be made! I always have puff pastry in the freezer and now I have yummy apples on the tree outside!
StoneGable Puff Pastry Apple Rosettes
makes 8 rosettes
- 1 pkg puff pastry, thawed in the refrigerator
- 8 small tart apples quartered, cored and cut into thin slices ( I used Macintosh apples from our tree)
- Juice of 1 fresh lemon
- 8 TBS sugar
- 2 TBS cinnamon
- 1 egg for egg wash
- extra sugar (I used sanding sugar)
- confectioner’s sugar
Preheat oven to 400 degrees
Cut, core and slice apples. Bring a pot of water to boil. Add lemon juice and apples. Turn off heat.
Put a lid on the pot and let the apples steam for a couple of minutes. As soon as the apples are soft BUT NOT MUSHY drain the water from the pot and put the sliced apples on paper towels to cool and dry.
Meanwhile, remove a sheet of puff pastry from the package and place it on an a well floured work surface. Sprinkle it with 4 TBS sugar and 1 TBS cinnamon. Cover the whole pastry. Using a rolling pin lightly roll the pastry to push the sugar and cinnamon down into it. Do not stretch it! It may get a couple inches longer and that is okay. Do the same for the second sheet of puff pastry.
Cut 1 inch (maybe a tad more) strips along the longest side. Place apple slices slightly overlapping along the pastry strip. I could fit 9 to 11 slices on each strip. Do that for both sheets of puff pastry.
Starting at one end, roll the pastry and apples up making a rosette. Secure the end of the puff pastry with a dab of water and rub until it adheres to the puff pastry strip. Brush the puff pastry with the egg wash.
Put rosettes on a parchment lined baking sheet a couple of inches apart and sprinkle with more sugar or sanding sugar.
Put the baking sheet with the rosettes into the refrigerator for 15 minutes. Meanwhile, put a pan of water in the bottom rack of the oven. This will help to keep the bottom of the rosette from burning.
Bake the rosettes on the rack above the pan of water for 15-20 minutes. Check them carefully. You don’t want them to burn, but you want the pastry to be crisp.
When they are done let them completely cool on a wire rack. Sprinkle with confectioner’s sugar.
These would taste AMAZING in a large shallow dish of melted vanilla ice cream! If made a little ahead, crisp up in a 350 degree oven for 10 minutes.
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