Easy Baked Apple Roses with Apple Butter

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Wash and dry the apples, halve and core them, then slice them thinly, about 4 mm (1/6 inch) thick.
2. Bring a pot of water to a rolling boil and add the juice of 1 lemon. Blanch the apple slices in batches for 30 to 45 seconds, until just slightly softened.
3. Drain the slices with a slotted spoon onto paper towels and let them cool.
4. Thaw the puff pastry overnight in the fridge or at room temperature for 1 hour, keeping it chilled until use.
5. Lay the pastry flat and spread the apple butter evenly over the whole sheet.
6. Cut the pastry widthwise into 6 to 10 strips.
7. For each rose, overlap apple slices along one edge of a strip so they overhang the edge, fold the other side over, then roll into a spiral.
8. Brush the beaten egg over the roses. Bake at 190°C (375°F) for 40 to 45 minutes, until deep golden, covering with foil if they brown too quickly. Use a jumbo muffin tin sprayed with non-stick spray or a parchment-lined baking sheet.
9. Meanwhile, simmer the sugar, water and lemon juice for about 7 minutes to make a syrup.
10. Brush the syrup generously over the baked roses, then move them to a wire rack to cool.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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