![]() Look for golden-brown cinnamon roll dough. For the center, roll a slice into a spiral. Build the layers gradually inward, adding a dollop of apple sauce in the center to keep the inner slices in place. Starting with the outermost layers of the rose, press the apple slices into the cinnamon roll dough as the "petals" of your rose, with the red peel facing up.Lay the apple slices onto a plate and microwave for 1 minute to soften slightly.Press the cinnamon roll dough into the cupcake tin, filling each cup about half way.Feel free to use the mandolin with a cut-proof glove to get the slices very thin. Line cupcake pan with liners, if desired. Start at one side of the tart and then prop each. ![]() ![]() Preheat oven to 325 degrees F (163 degrees C). Overlap 7-8 apple slices in a row and roll up tightly to form a rose.1 can of cinnamon roll dough (avoid Pillsbury "Grands!" - the regular Pillsbury cinnamon rolls work great) 100g unsalted butter, softened, plus extra for greasing 1 lemon, juice 4 Jazz Apples 75g light brown soft sugar 75g ground almonds 2 tsp ground cinnamon.The cupcake liners are optional, but they make serving and cleanup easier.The "Grands!" cinnamon rolls from Pillsbury tend to rise too much in the oven and cause the apple roses to get misshapen - look for the regular non-"Grands!" cinnamon rolls. Take out a bowl and mix together two cups of all purpose flour, half of a teaspoon of salt, one and a half tablespoons of granulated sugar, and the cubed butter.A mandolin makes it quick and easy to cut thin slices of apple, but be careful and wear a cut-proof glove to protect your fingers from the sharp mandolin blade.Not a bad way to keep baking before our sink gets fixed! Best of all, the tarts have been a hit at every holiday party I've taken them to this season. With only three ingredients (leaning on cinnamon roll dough from a can), the recipe is simple, and the only cleanup required is wiping apple juice off bowls and utensils with a damp cloth. In lieu of buttercream flower cupcakes, I found a recipe for rose-shaped apple tarts on the blog Mini Lyfe. This year, unfortunately, our sink's out of commission, so washing butter-coated dishware isn't in the realm of possibility. Merry Christmas! There's nothing more I want to do during the holidays than bake (last year, I indulged in festive holiday cacti and Christmas tree cookies). ![]() Hats off to Vivian of Mini Lyfe for the inspiration. 2/3 Pink Lady apples 1 Lemon juice 50g Melted butter 1 Sheet ready roll puff pastry (thawed) 2 tbsp - Cinnamon 3 tbsp - Caster sugar 1 Sprinkle - Icing. Lightly press the excess pastry to seal together.Ĭook in a preheated oven for 30 minutes at 180°c or Gas mark 4.Ĭool on a wire rack, then sprinkle with icing sugar to finish.Tl dr - If you're short on time and ingredients but still want a showstopper dessert this season, look no further: these rose-shaped apple tarts come together quickly and with only three ingredients (recipe here). Leave a gap of few centimetres at the end to stick the pastry together.įold over the bottom half of the pastry and roll from the end that you started placing the apples first. Place the apple slices along the pastry overlapping slightly as you go. Start at one end of the pastry and place your apple slices half way up the pastry (so you can fold the pastry over later). Use a sharp knife to cut each sheet into 6 strips. Unfold each sheet of puff pastry and lay out on a clean, dry surface. Cut lengthways into 6 even strips.īrush each strip with melted butter and sprinkle with cinnamon and caster sugar. Instructions Preheat oven to 400F degrees. Open up your puff pastry sheet onto a lightly floured surface. 'Apple rose tart' Download this high-resolution, royalty-free stock photo by Ruth Black from Stocksy United. Cover with cling film and microwave on high for 1-2 minutes to soften. Comments 'Apple rose tart' Download this high-resolution, royalty-free stock photo by Ruth Black from Stocksy United. Thinly slice your apples and put into a microwavable bowl with the juice of a lemon (to prevent browning and to make the apples more pliable). Frequently asked questions What kind of apples should I use for this Apples with a nice balance of acid and sweetness are best for baking pies. Slice your apples in half and remove the core but keeping the half apple intact.
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