Apple Roses with Puff Pastry
These Apple Roses feature perfectly flaky puff pastry topped with tender apples coated in a luscious caramel sauce!Quick and easy to make yet impressive and delicious, these apple pastries are the perfect fall treat to impress your loved ones!
Ingredients
- 2 apples (I recommend Fuji, Pink Lady or Honeycrisp)
- 1 package frozen puff pastry (defrosted, or thin refrigerated puff pastry)
- 1 and 1/4 cups (125 g) white granulated sugar
- 2 tablespoon water
Instructions
- Preheat the oven to 350F (180C) and cut out 6 small circles out of parchment paper to line the bottom of 6 wells of your muffin tin.
- Prepare the apples. Fill a pot with water and bring it to a boil. Meanwhile, slice the apples into 1-mm thick half moon slices (do not peel them). Turn off the heat and add the apples to the hot water. Allow to soak until soft and bendable (about a minute), then drain.
- Assemble the tarts. If using frozen puff pastry, use a rolling pin to roll it out into a 2-mm thick rectangle. If using the thin refrigerated kind of puff pastry, skip this step as you won't need to roll it out. Cut the puff pastry into 6 strips. Place some of the apple slices on the top half of each puff pastry strip, then fold the puff pastry in half covering the lower part of the apples and leaving the rounded edges exposed at the top. Gently roll up the strip to form a rose pinching the end of the dough to seal the tart. Set aside. Repeat with the remaining puff pastry and apples and set aside.
- Prepare the caramel. Add the sugar and water to a small pot, stir until combined then place the pot over medium heat and allow the sugar to melt and caramelize. You may stir from time to time but it's not required. Do not mix the crystalized sugar on the sides of the pot into the mixture or it may crystallize the entire mixture. The caramel is ready when it's amber in color. It may take up to 10-15 minutes. Do not allow the caramel to turn dark brown or it will burn in the oven. Work quickly once the caramel is ready because it will harden up if you don't.
- Add the caramel. Pour about 1 tablespoon of caramel into each well of your muffin tin, then place the apple tarts upside down into each well.
- Bake until the puff pastry is golden and flaky, about 20-25 minutes. Remove from the oven and immediately remove the tarts from the tin. Allow to cool down for just a few minutes before serving.
Notes
Make-Ahead Instructions: sorry, these treats really can't be made ahead of time as each step needs to be done quickly and the pastries are supposed to be eaten as they're made!
Storing Instructions: these pastries are best eaten as they're made but they can be stored in an air-tight container overnight at room temperature or for up to 2-3 days in in the refrigerator. Keep in mind that the puff pastry will soften and the caramel won't look be as glossy overtime (especially if kept in the refrigerator).
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📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 642kcalCarbohydrates: 87gProtein: 6gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gSodium: 205mgPotassium: 116mgFiber: 3gSugar: 48gVitamin A: 34IUVitamin C: 3mgCalcium: 12mgIron: 2mg
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