Apple Rose Pastries

The Fudgelet and I don’t really watch television, but we do watch some YouTube videos together. Especially baking ones. One of our favorites to watch together is Rosanna Pansino’s channel. At first, I thought she was a little annoying, but then she grew on me and I like watching what she makes. The videos are usually short and colorful with easy descriptions the Fudgelet can follow. He has watched enough baking videos with me to now say things like “stir until well-combined” and “are you using the paddle attachment?”.

When we saw her make these pastries, I decided I needed to try it out. It was fairly simple and all I needed to buy was apples since I had everything else. I figured it was a treat we could all enjoy that was a little different than the usual stuff I make. Sure enough, we were all fans. They were so buttery and rich, but the fruit helps keep it from being too rich.

Next time I would probably peel the apples just because I wasn’t a big fan of the texture from the peels, but it was fine otherwise…even when I botched the directions a few times initially, haha.

Directions for Apple Rose Pastries

Slightly adapted from Rosanna Pansino

  • ½ stick (4 Tablespoons) butter, softened
  • 2 Tablespoons honey
  • 1 Tablespoon vanilla extract
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ cup lemon juice
  • Medium microwave-safe bowl of water
  • 2-3 medium apples (I used gala)
  • 1 sheet puff pastry, thawed

Preheat the oven to 375 degrees. Grease 8 wells of a regular muffin pan. Stir together the butter, honey, vanilla, salt, and cinnamon in a bowl until smooth. Set aside.

In your medium bowl of water, add the lemon juice. Then, take your apples and cut them down the middle. Use a spoon or small scoop (like for ice cream), and a knife, to help remove the core and stem. The middle will get hollowed out.

If desired, you can use peeled apples. Then, put the apples cut sit down and do thin slices starting at what was the top of the apple, and working your way down. Place the apple slices in the lemon water to keep them from browning. When all the apples are sliced, place the bowl in the microwave and cook for 5-8 minutes until the slices are flexible. Allow to cool while you continue.

Roll out the puff pastry until it is 12 inches by 12 inches. When rolling, you can dust the pastry with flour to keep it from sticking. Then, use a ruler to make 1.5 inch slices going vertically. This should make 8 strips of pastry. I managed to mis-measure and got an extra strip, but they were a bit too small.

Brush off the extra flour with a pastry brush, then spread some of the butter mixture on a strip of pastry dough. Place an apple slice at one end, halfway down the pastry but making sure some of it pokes over the edge. Then, lay another slice, slightly overlapping the previous slice, repeating until you are at the end of the pastry strip. Fold up the bottom half of pastry over the apple slices, then roll from one end to the other, pinching at the end. This makes a rose. Place it in the muffin pan, and repeat with all of the pastry strips.

Place in the oven and bake for 30-35 minutes, rotating halfway, until the pastry is browned.

Directions for Apple Rose Pastries (without pictures)

Slightly adapted from Rosanna Pansino

  • ½ stick (4 Tablespoons) butter, softened
  • 2 Tablespoons honey
  • 1 Tablespoon vanilla extract
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ cup lemon juice
  • Medium microwave-safe bowl of water
  • 2-3 medium apples (I used gala)
  • 1 sheet puff pastry, thawed

Preheat the oven to 375 degrees. Grease 8 wells of a regular muffin pan. Stir together the butter, honey, vanilla, salt, and cinnamon in a bowl until smooth. Set aside.

In your medium bowl of water, add the lemon juice. Then, take your apples and cut them down the middle. Use a spoon or small scoop (like for ice cream), and a knife, to help remove the core and stem. The middle will get hollowed out. If desired, you can use peeled apples. Then, put the apples cut sit down and do thin slices starting at what was the top of the apple, and working your way down. Place the apple slices in the lemon water to keep them from browning. When all the apples are sliced, place the bowl in the microwave and cook for 5-8 minutes until the slices are flexible. Allow to cool while you continue.

Roll out the puff pastry until it is 12 inches by 12 inches. When rolling, you can dust the pastry with flour to keep it from sticking. Then, use a ruler to make 1.5 inch slices going vertically. This should make 8 strips of pastry. I managed to mis-measure and got an extra strip, but they were a bit too small.

Brush off the extra flour with a pastry brush, then spread some of the butter mixture on a strip of pastry dough. Place an apple slice at one end, halfway down the pastry but making sure some of it pokes over the edge. Then, lay another slice, slightly overlapping the previous slice, repeating until you are at the end of the pastry strip. Fold up the bottom half of pastry over the apple slices, then roll from one end to the other, pinching at the end. This makes a rose. Place it in the muffin pan, and repeat with all of the pastry strips.

Place in the oven and bake for 30-35 minutes, rotating halfway, until the pastry is browned.

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