Apple Pastry Rosettes
When I first saw apple pastry rosettes, I thought they were so pretty that they must be really hard to make. After researching how to make them, I was stoked to find out that they are quite the opposite! They are SO much easier to make than they look, and you only need three ingredients!
It’s important you roll the pastry out nice and thin (so that it cooks all the way through), and make sure the jam and apple slices have cooled before using so that the pastry doesn’t melt. You can bake these rosettes in advance, and then warm up in the oven just prior to serving with custard, ice cream or yoghurt. They make such a simple, yet beautiful dessert.
- green apples 2, large
- apricot jam ¼ cup
- puff pastry 1 square sheet
- ground cinnamon (optional
- ice cream, custard or yoghurt to serve
Preheat oven to 180degC.
1. Core apples. Cut in half, then very thinly slice into half moons. Place in a bowl or on a plate and squeeze over a little lemon juice (or sprinkle over a little water) and microwave for 1-2 minutes to soften the apples a little. Leave to cool (I speed this up by placing them in the fridge or freezer).
2. Melt jam with a teaspoon of water in the microwave for 30-60 seconds. Leave to cool slightly.
3. Cut puff pastry in half into two rectangles, then roll out each piece with a rolling pin or wine bottle on a lightly floured surface until it is about half as thick (it’s important the pastry is nice and thin, so it cooks right through). Cut each piece into three long strips so you will now have six strips of pastry in total. Each strip should be about 4-5cm in width and 35-40cm in length.
4. Brush one pastry strip with cooled jam, then arrange cooled apple slices along the strip, slightly overlapping each other. Sprinkle with a little cinnamon if desired. Carefully and loosely roll up the pastry and apple into a rosette. Place in a muffin tin and repeat with remaining pastry, jam and apples.
5. Bake for 40-45 minutes until pastry is golden and cooked through. Remove from tin and serve warm with ice cream, custard or yoghurt.