Sprinkle about 1-2 Tablespoons of brown sugar at the bottoms of the apple slices and sprinkle with cinnamon.9 slices of apples overlapping) about 1/2 inch along the length of the pastry strip (see picture for reference) leaving the tops of the apple slices exposed over the pastry. Cut the dough into strips, each about 2 x 9 inches (5 x 22 cm). For the Apple Roses: On a prepared work surface, roll out your pastry into a rectangle approx.Line a muffin tin with baking papers and set aside. 1-2 minutes just until apples are soft and pliable. In a large frying pan add water and bring to a boil, lower the temperature to a simmer.Leave the peels so it will give the red colour to your roses. Make sure you cut the apples from the top of the apple to the bottom (starting where the stem is and cutting in slices down to the bottom butt). Meanwhile prep your apples: Cut the apples in half, remove the core and cut the apples in thin even slices.Flatten dough into a disc and wrap in plastic and refrigerate for 30 minutes. Slowly add your cold water and pulse until the dough forms into a ball, or gently shape it into a ball by hand.Add crisco/shortening and pulse until butter resembles fine little crumbs (don’t overdo it).Add cold butter cubes and pulse until butter resembles fine little crumbs.Make your pastry: In a food processor add flour and salt, blend until incorporated.Apple Roses Drenched in Rum Caramel Sauce Place an apple rose on top of the caramel and dust with icing sugar. On a small plate pour 1/4 cup of rum sauce onto the center of the plate. 30-40 minutes until the pastry is starting to brown. Step Five: Bake in the middle of the oven for approx. You can use scraps of pastry to make more strips. Repeat with all the strips of pastry, apples, sugar and cinnamon. Step Four: Place the apple rose pastry side down into your prepared muffin cups. Starting at one end of your folded apple pocket, gently roll from one end to the other, creating a rose. Now fold the pastry over the apple slices with the cinnamon and sugar to make a pocket with the tops of the apples poking out. Step Three: Sprinkle about 1-2 Tablespoons of brown sugar at the bottoms of the apple slices and sprinkle with cinnamon. 9 slices of apples overlapping) about 1/2 inch along the length of the pastry strip leaving the tops of the apple slices exposed over the pastry. Cut the dough into strips, each about 2 x 9 inches. Step Two: On a prepared work surface, roll out your pastry into a rectangle approx. In a large frying pan add water and bring to a boil, lower the temperature to a simmer. Step One: Cut the apples in half then in thin even slices. How To Make Apple Roses Drenched in Rum Caramel Sauce For a pretty top, broil the tops of the roses for a minute to crisp up the apple slices, but watch them carefully so you don’t burn them.Place muffin cups into your muffin tins so you can easily remove your apple blossoms without breaking them or grease the pan.This will make rolling the apples into roses easier as the apples won’t break. Always, always lightly boil the apple slices to soften them.Also, the thinner the apple slices the better. This will help while you are boiling the apples, and it will also help when you are rolling the apples up into roses. Make sure when slicing your apples to keep the slices consistent in size.You want to look for Baldwin, Cortland, Empire, Fuji, Gala, Golden Delicious, Granny Smith, Honeycrisp, Jonagold, Mutsu (Crispin), Northern Spy, or Pink Lady (Cripps Pink) for this recipe. Buy the right Apple!! If you don’t already know this, there are a lot of apples that handle heat differently making some better for sauces, baking pies and for just plain eating.I know this dessert can come off as being a little intimidating for the at home cook/baker but I promise they aren’t hard to do, and with a few helpful hints you’ll be a pro at mastering the apple roses. Baking apples (see blog tips for apple varieties)Īpple Roses Drenched in Rum Caramel Sauce Tips for Making the Perfect Apple Roses (Drenched in Rum Caramel Sauce).
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