![]() Step 4 – Layer apple slices along one long edge of each puff pastry strip, overlapping the slices. Step 3 – Cut thawed puff pastry into strips. Stir gently until the apples are pliable. Step 2 – Heat the apple slices in the lemon juice to help prevent browning. Step 1 – Wash and cut the apples into very thin slices, leaving the peel on. For all measurements and more detailed instructions, check out the recipe card at the bottom of this page. To make things even easier for you, I created a simple photo guide below. (See FAQs below for more detail)Ī mandoline and pastry mat will make your life much easier (see tips below for more details) Step-by-Step Directions: You can use a parchment lined baking sheet or a muffin tin to bake the rosettes. I used light brown sugar, but dark brown sugar will taste excellent as well. Use whatever brown sugar you have on hand. Place them on a wire rack or plate.A Few Notes about the Ingredients/supplies: If needed, run a thin butter knife or spatula around the edges of each tart to loosen them from the tray. Do not let them cool in the pan because if any sugar has bubbled out, it will harden and cause the entire tart to stick in the pan. If you are unsure if they’re done, feel free to carefully lift one tart out of the tin with a fork to check if the bottom is golden brown.Īfter they are done baking, carefully remove them from the cupcake tins quickly using a chopstick, fork, or knife. Should make 12 apple rose tarts (6 tarts per sheet of puff pastry).īake in the oven for 40-45 minutes until golden brown. Repeat steps until both puff pastry sheets are used up. Place the apple roses into a cupcake/muffin pan that has been sprayed with baking spray, generously buttered and floured, or lined with parchment paper. Starting at one end, tightly roll them up to create the apple rose.ĭab your finger in a little water and then dab the end of the pastry strip to seal it together. Roll it out until it is about 12 inches long. Using another sheet of paper towel, gently pat the apple slices dry. Once the apple slices are very flexible, fish them out of the water using a slotted spoon and lay them on a sheet of paper towel. While the apple slices are in the microwave, mix together the brown sugar, white granulated sugar, cinnamon, and nutmeg into a small bowl. Adjust microwaving time to make sure the apple slices are bendable (enough to roll them without breaking), as microwave strengths can vary. The apples and water will be very hot when it comes out. Place the apple slices into the lemon water, gently stir so the water coats the slices, and then heat in the microwave for 3 minutes. Thinly slice the apples with a knife or mandolin slicer so all the thicknesses are even (about 1/16″). Carefully core the apple to remove the seeds, cutting as little as possible of the surrounding apple. Squeeze the juice from ½ of a lemon into the water.Ĭut the apple in half lengthwise (through the stem), and cut off the ends. Fill a large microwave-safe bowl with water about halfway full. Powdered sugar: Totally optional, but these tarts reach that next level of gorgeous when you dust them with a little powdered sugar. ![]() Feel free to dust with flour and shake off the excess if things tend to stick on your pan or use parchment paper to line each tin. Butter: Unsalted or salted will work here as the butter is really only used to keep the tarts from sticking to the cupcake pan.However, I do find that cinnamon sugar just smells and tastes like the holidays! The nutmeg is optional here since we only need a tiny bit of it, but that little hint of nutmeg definitely helps the cinnamon flavor shine. Cinnamon sugar: Some recipes for apple rose tarts tend to use a jam instead of cinnamon sugar - either option works.Lemon: Lemon juice in the water is what helps to keep the apple slices from browning, so aesthetically this is a must!.I typically use Pepperidge Farm ones since they are the most easily accessible. ![]()
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