Sometimes, I really want to make something beautiful. The problem is that I am NOT artistic in the classical sense. I don’t paint or draw or write poetry. I am creative…with food and with work (political strategy needs to always be fresh) but not artistic. A big difference in my mind. My food is usually visually interesting…not necessarily pretty. Most of the time, that is enough for me. Today, not so much.
The way to fix this? Dessert. One that takes a bit of tedious fingerwork. Not too much, don’t worry. I don’t have the patience for that! This recipe isn’t hard to make. It just take a little bit of time and close attention to detail. It isn’t really a recipe so much as a method for making a few ready made ingredients into something beautiful. I try to make everything from scratch. I think it tastes better and is, of course, better for you but, as I have mentioned before, puff pastry is the one major exception this rule. The store bought dough can be very good if handled properly and making it by hand takes so long that it really isn’t worth it. I did make up for using a store bought, pre-made ingredient by using my own homemade Papaya Jam though!
A few tips before you start to assemble your Apple Rosettes:
- Keep your puff pastry in the fridge until you are ready to start rolling it up with the apples. It can be very hard to work with when warm.
- Slice the apples very evenly. Very thin is best but you can make them thinner as long as they are consistent and you parboil them for a bit longer to make sure they are flexible enough to bend when you roll the pastry.
- Save the apple syrup! Add another cup or so of sugar and some cinnamon sticks, ginger, or star anise to the liquid after you are done parboiling the apples. Let this reduce while the pastries are cooking. Then use that syrup as a base for Apple Pie flavored cocktails. Two in one! Yum!
Update: I am happy to say that this post was featured on Olives-n-Okra’s Fantastic Friday (May 8, 2015)!
Apple Pastry Rosettes
- 1 sheet puff pastry
- 3 medium apples, thinly sliced
- 1/3 cup jam
- Spices of your choosing, I used ginger and cinnamon
- 1 cup sugar
- Thaw puff pastry according to package directions; preheat oven to 400* F
- Bring 5 cups of water a boil with the sugar; parboil the apples for 2 minutes in batches; lay the apples in a single layer to dry
- Mix jam with spices; brush onto the pastry
- Working one strip at a time, cut a thin strip of the pastry (approx 3/4-1 inch wide); arrange apples along the top edge of the strip, making sure they overlap; roll the strip on itself; seal the end with a dab of jam; place in a muffin tin; repeat until you have used up the pastry and apples (you will have approx 10 rosettes)
- Bake at 400* for 40 minutes; cool completely and store in an airtight container; reheat slightly before serving