Guess what! It's a breakfast or dessert recipe! Apple roses! One thing I love about food groups is that things that are sweet and fruity can be devoured in the early morning hours with some juice or coffee or as a sweet treat after dinner.
I made them for Kennedy's classroom to celebrate her birthday and it seemed like they were going to be a huge hit when I dropped her off with them in hand at 9:00am!
*enter Kennedy*
Mrs. Miller: Oh my gosh, Kennedy! Are those apple tarts?!
Kennedy: Nope. But I can tell you what they are.
Mrs. M: Oh, well please tell me!
K: They are rooooses!
They aren't smothered with frosting and most of the sugar that is in the recipe is natural and not added. I'm hoping her teachers were appreciative that they weren't going to have nineteen 3-4 year old kids hopped up on sugar like a gang of tiny crackheads.
*enter Kennedy*
Mrs. Miller: Oh my gosh, Kennedy! Are those apple tarts?!
Kennedy: Nope. But I can tell you what they are.
Mrs. M: Oh, well please tell me!
K: They are rooooses!
They aren't smothered with frosting and most of the sugar that is in the recipe is natural and not added. I'm hoping her teachers were appreciative that they weren't going to have nineteen 3-4 year old kids hopped up on sugar like a gang of tiny crackheads.
Cost effective: yes (~$16 for 2 dozen, and this will leave you with leftover apples, cinnamon, and powdered sugar)
Easy to concoct: difficult if you don't have proper utensils
Nutritious: they aren't the worst choice
What you will need to pull this one off (for 2 dozen):
6-8 apples
1 lemon (which I forgot)
6 tbsp apricot (or other fruit) jelly mixed with 4 tbsp water
2 packages puff pastry
Cinnamon (I used cinnamon sugar)
Powdered sugar
And do you see this lovely cutting board Brendon surprised me with?! He thought it would be a cool addition to the blog! My husband thinks my blog is neat! Am I dead?
1. Set out puff pastry to thaw, they will need approximately 40 minutes depending on room temperature. The directions explicitly stated, "NO MORE THAN 40 MINUTES". Mine were out for an hour or so and they seemed just fine to me! Oh, we don't have an apple corer? Fabulous, this will only take 3 hours longer than anticipated.
2. Preheat oven to 375°F.
3. Prepare your apples! Hopefully you have an apple corer and this task will be exponentially easier than my attempt. Core each apple, cut in half (top to bottom), and slice in thin strips from left to right. The thinner, the better. Rolling the more thick cut slices caused the slices to crack in the middle. Great cooking terms right? If I was an actually food blogger I would have thought to show pictures, but hey! My recipe link included a video!
4. Fill a microwave safe bowl with water and juice from one lemon (FYI if you forget the lemon like me, rest assured they seem to have turned out just fine), pile in your apple slices, and microwave for 3 minutes. Once you get those baby's in the microwave, roll out and cut your puff pastries into 6 strips.
5. Spread the apricot (or flavor of your choosing) jelly mix onto the puff pastry. I used two level spoonfuls to cover the entire surface.
6. Layer apples across the top half of the pastry so you have room to fold them into a 'sandwich'. *I used 6 slices per strip of pastry but in the video much more are used. Sprinkle with your cinnamon or cinnamon sugar and fold excess pastry.
7. Roll them up like a cinnamon roll and place into a greased muffin tray.
8. Bake in oven for 35-45 minutes.
9. Enjoy!
For the most part this recipe was easy to pull off. Even without having an apple corer I still fared pretty nicely but it was definitely more time consuming. The difficulties I ran into were with my tray's. I first found this recipe on Facebook and the video had been shared alone on my feed and it did not specify to grease or prep the pan and like a good little sheep it didn't cross my mind to do something different than the recipe called for. Needless to say.. I had to scrape the first batch out of the tray. They still looked decent and weren't necessarily burnt. So!, now that my muffin tray is covered in crusty remnants from the first batch I decided that I would bake the second batch in a cake pan the same way you traditionally bake cinnamon rolls. HAHA, jokes on me because now none of them are cooking all the way through. I'm now forced to wash the muffin tray so I can separate these damn things and get them finished. Joy.
In the end, they all turned out. Well, at least visually. I didn't try one before sending them on their way because I didn't know the exact number in Kennedy's class since of course I wouldn't think to ask. I did ask if there were any allergies/intolerance's, though so I think that's redemption enough.
Apple bottom jeannsssss, boots with the furrrrr!
Leia
Nutritious: they aren't the worst choice
What you will need to pull this one off (for 2 dozen):
 |
| Poor lighting in the kitchen at 9:30pm.. WHO KNEW?! |
1 lemon (which I forgot)
6 tbsp apricot (or other fruit) jelly mixed with 4 tbsp water
2 packages puff pastry
Cinnamon (I used cinnamon sugar)
Powdered sugar
And do you see this lovely cutting board Brendon surprised me with?! He thought it would be a cool addition to the blog! My husband thinks my blog is neat! Am I dead?
1. Set out puff pastry to thaw, they will need approximately 40 minutes depending on room temperature. The directions explicitly stated, "NO MORE THAN 40 MINUTES". Mine were out for an hour or so and they seemed just fine to me! Oh, we don't have an apple corer? Fabulous, this will only take 3 hours longer than anticipated.
2. Preheat oven to 375°F.
3. Prepare your apples! Hopefully you have an apple corer and this task will be exponentially easier than my attempt. Core each apple, cut in half (top to bottom), and slice in thin strips from left to right. The thinner, the better. Rolling the more thick cut slices caused the slices to crack in the middle. Great cooking terms right? If I was an actually food blogger I would have thought to show pictures, but hey! My recipe link included a video!
4. Fill a microwave safe bowl with water and juice from one lemon (FYI if you forget the lemon like me, rest assured they seem to have turned out just fine), pile in your apple slices, and microwave for 3 minutes. Once you get those baby's in the microwave, roll out and cut your puff pastries into 6 strips.
5. Spread the apricot (or flavor of your choosing) jelly mix onto the puff pastry. I used two level spoonfuls to cover the entire surface.
6. Layer apples across the top half of the pastry so you have room to fold them into a 'sandwich'. *I used 6 slices per strip of pastry but in the video much more are used. Sprinkle with your cinnamon or cinnamon sugar and fold excess pastry.
8. Bake in oven for 35-45 minutes.
9. Enjoy!
For the most part this recipe was easy to pull off. Even without having an apple corer I still fared pretty nicely but it was definitely more time consuming. The difficulties I ran into were with my tray's. I first found this recipe on Facebook and the video had been shared alone on my feed and it did not specify to grease or prep the pan and like a good little sheep it didn't cross my mind to do something different than the recipe called for. Needless to say.. I had to scrape the first batch out of the tray. They still looked decent and weren't necessarily burnt. So!, now that my muffin tray is covered in crusty remnants from the first batch I decided that I would bake the second batch in a cake pan the same way you traditionally bake cinnamon rolls. HAHA, jokes on me because now none of them are cooking all the way through. I'm now forced to wash the muffin tray so I can separate these damn things and get them finished. Joy.
Apple bottom jeannsssss, boots with the furrrrr!
Leia
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