Maple Baked Apple Roses with Puff Pastry
These apple roses with puff pastry are a super easy - and elegant - pastry. Kissed with a hint of maple syrup, they're a great fall dessert!
Servings: 6 Pastries
Calories: 341kcal
Equipment
- Muffin Tin
Ingredients
Apples:
- 2-3 Red apples
- Juice of 1 lemon
- 2 tablespoon Granulated sugar
Assembly:
- ¼ cup Granulated sugar
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- Pinch Salt
- 1 sheet Puff pastry ½ package
- 4 tablespoon Maple syrup
Instructions
Apples:
- Core the apples. Thinly slice the apples, place slices in a large microwave safe bowl along with the lemon juice. Gently toss to coat.
- Drain off any excess juice. Measure 2 tablespoon Granulated sugar into the bowl of apples, toss once again to coat.
- Microwave on high for 3 minutes, drain well, then allow to cool.
Assembly:
- Preheat oven to 375 F. Generously grease 6 muffin mold cavities with butter, and/or use a silicone pan. Set aside.
- Mix together sugar, cinnamon, nutmeg, and salt.
- Flatten out the sheet of puff pastry on a clean work surface.
- Gently roll it to flatten it out a little bit - don’t squish it too hard!
- Using a sharp knife or pizza wheel to cut against the length (ie: from long side to long side), cut the dough into 6 equal strips.
- Brush each strip with maple syrup, then sprinkle generously with the spiced sugar.
- Pour remaining spiced sugar over the cooled apple slices, gently toss to combine.
- One at a time, line up apple slices along an edge of a pastry strip.
- You’ll want to start at one short end, ave the skin side of each apple slice hanging about ½" off the edge of the strip, and overlap each slice by about ⅓ - ½.
- Fold the bottom part of the dough up over the flat edge of the apple slices.
- Starting at one end of a strip, roll the folded pastry and apples into a relatively tight spiral, keeping the folded edge of the dough level, as shown.
- Gently press the loose of pastry dough into the main part of the strip, to secure.
- Place in prepared cupcake tin, repeat with remaining 5 strips of pastry. Chill for 15 minutes.
- Bake for 30-35 minutes, or until pastry is golden brown and cooked through.
- Remove pastries from the oven, and brush with remaining maple syrup, bake for another 5 minutes.
- Allow pastries to cool for 5-10 minutes, before gently transferring each pastry to a wire rack or plate to finish cooling.
- Store leftovers in an air-tight container at room temp for a day or two - best served the same day they're cooked, though.
Video
Notes
The sugars and syrup can caramelize in the pan, and will act as a POWERFUL glue if you allow the pastries to fully cool in the pan. Take them out while they’re still warm!
Nutrition
Calories: 341kcal | Carbohydrates: 48g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 104mg | Potassium: 122mg | Fiber: 2g | Sugar: 27g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg