I might be kind of twisted, but I get a serious kick when people see a dessert and immediately think they could never in their wildest dreams create something as complicated and time consuming as what they are about to eat. Take these gorgeous apple roses for instance. They look like they take serious skill and technical know-how to make. And yet they are super easy and can be made in about an hour from start to finish.
Typically, puff pastry tends to take all day long and a lot of elbow grease to create an awesome, flaky pastry dough. It's no wonder that the vast majority of home cooks resort to the frozen pre-made puff pastry. But you, my friend, are about to embark on an awesome journey! Don't worry, this isn't some crazy epic quest. It's a rather short journey (about 30 minutes worth, actually), but it will completely change your view on what you can accomplish at home. It's Rustic Puff Pastry!
It's super, super, super, super easy to create a lovely and flaky pastry - and you won't have to spend the entire day rolling butter into dough, either. No store-bought stuff allowed, ok? You can totally do this!
Prep Time: 40 minutes
Cook Time: 40 minutes
Ingredients (12 roses)
- 1 cup flour
- 1/4 tsp salt
- 10 TBSP high quality butter, room temp but not soft
- 1/3 cup ice cold water
- 2 Pink Apples (Pink Lady, Braeburn, Honeycrisp, etc)
- juice of 1/2 a lemon
- 2 TSP brown sugar
- 2 TBSP coconut oil, melted
- 3/4 tsp ground cinnamon
- 1/ tsp nutmeg
- 1/4 tsp cardamom
- 3 TBSP apricot preserves
- powdered sugar for dusting
n a medium bowl, whisk together the flour and salt.
Break the butter up into chunks and rub it into the flour. You want to break up the big chunks, button to incorporate it all the way into the flour. You want to keep some chunks in.
Add in about 1/2 of the cold water and mix.
Continue adding the water and mixing until you form a rough dough.
Cover with cling wrap and place in the fridge for 20 minutes to rest.
Preheat oven to 375F.
Grease a muffin tin and set aside for now.
Turn the dough out onto a lightly floured surface and knead, gently, into a rectangle.
Roll the dough into one direction only (so you get a long rectangle).
Fold the dough into thirds lengthwise to create a nice little packet.
Rotate the dough 90 degrees and roll into another long rectangle.
Fold into thirds again.
Roll out the puff pastry into a big rectangle.
Cut out 12 strips that are 2" wide.
Core the apples and then slice them in half.
Using a mandolin, or a very sharp knife, slice the apples into paper-thin slices.
Place the slices in a bowl and toss with the lemon juice to keep them from browning.
Toss in the coconut oil, sugar and spices.
Microwave for 90 seconds, or until they are soft and pliable enough to mold.
In a small bowl, mix the apricot preserves with 1 TBSP of warm water.
Brush evenly over the strips of pastry.
Arrange about 10 apple slices lengthwise in a straight line at the top of the strip of dough, letting them overlap slightly.
Fold the bottom half of the dough up and begin to tightly roll the dough to form the rose shape (just like you would roll up a cinnamon roll). Press the edge to seal.
Place in the muffin tin and repeat for the remaining strips.
Bake for 35-40 minutes, or until golden and cooked through.
When slightly cooled, remove from pan and sprinkle with powdered sugar.
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*These are best served the same day they are baked. They can be stored in an airtight container and rewarmed for 5-10 minutes in a 300F oven. They can also be stored in the fridge overnight before you bake them (roll them up, cover them, and then place the pan in the fridge the night before baking if desired).