Description
Delightfully elegant and easy to make, these Puff Pastry Apple Rosettes combine flaky puff pastry with tender poached apple slices and warm spices. Finished with a glossy apricot glaze and a hint of sea salt, they are the perfect dessert or tea-time treat.
Ingredients
Scale
Pastry and Filling
- 1 sheet (8 oz) frozen puff pastry, thawed
- 2 large apples, quartered and cored
- 2 tablespoons lemon juice
- 3 tablespoons water
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1 teaspoon cornstarch
- 1 tablespoon unsalted butter, melted
- 1 large egg, beaten
- 2 teaspoons turbinado sugar
Glaze and Finishing
- 1/2 cup apricot jam
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon coarse sea salt
Instructions
- Poach the apples: In a small saucepan, combine lemon juice, water, granulated sugar, cinnamon, and cardamom. Bring to a simmer over medium heat. In a small bowl, mix cornstarch with 1 tablespoon water until smooth and stir into the simmering liquid. Cook for 1 minute until slightly thickened. Add apple quarters and poach for 2 to 3 minutes until tender but not broken. Drain and cool. If slices stick together, gently separate them while warm for easier assembly.
- Prepare puff pastry: Preheat oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper and have a 6-cup muffin tin ready. On a lightly floured surface, roll thawed puff pastry into a 12×10-inch rectangle. Cut into six 1½-inch-wide strips. Brush each strip with melted butter, keeping strips cold for flakier results.
- Arrange apple slices: Place 6 to 8 apple slices along each pastry strip with cut sides facing inward, overlapping slightly and leaving a 1/4-inch border at the bottom. This overlap forms smooth rose petal shapes.
- Form the rosettes: Fold the bottom edge of each pastry strip over the apple edges to seal. Gently lift and curl each strip into a rose shape, placing it inside the muffin tin cups.
- Freeze if needed: If not baking immediately, freeze rosettes in muffin tin covered with plastic wrap for 2 hours, then transfer to a zip-top bag for up to two weeks. Bake directly from frozen adding 5 to 7 minutes to baking time.
- Apply egg wash and sugar: Before baking, brush each rosette with beaten egg and sprinkle turbinado sugar all over. This browns the pastry and adds crunch.
- Bake: Bake at 400°F for 35 to 40 minutes, rotating pan halfway. Bake until edges are golden and sugar has melted.
- Glaze and finish: While baking, warm apricot jam, vanilla extract, and lemon zest in a saucepan over low heat, stirring until smooth. After baking, brush rosettes generously with this glaze and sprinkle with coarse sea salt. Serve warm for best taste and texture.
Notes
- Keep puff pastry cold before baking to ensure flaky layers.
- If apple slices are sticking, gently separate while still warm for easier assembly.
- Freezing before baking allows for make-ahead preparation.
- Baking time may increase if baking from frozen; add 5-7 minutes extra.
- Use turbinado sugar for a crunchy, caramelized topping.
- Apricot glaze adds shine and a subtle sweetness that complements the apples.
- Serve the rosettes warm for optimum flavor and texture.
