Created by: Meg Raines
Created for: Chelan Fresh
YIELD: 6 rosettes
If you haven’t come across Rockit™ apples yet, they are lovely little pint-sized apples that come in a tube. They can be polished off in three bites, making them a convenient snack to pack in your purse or gym bag, and they are just the right size for kids too!
Their convenient size also makes them a great choice for making these darling little rosettes. Because their core is mostly edible we can bake with the whole slice instead of cutting it in half. This recipe can’t be easier and will make a sweet treat for a special someone.
- 1 (10” x 15”) sheet frozen puff pastry, thawed overnight in the refrigerator.
- 6-10 Rockit™ apples
- Juice of half a lemon
- 2 tablespoons butter, melted and cooled
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Powdered sugar for dusting
- Preheat the oven to 400 degrees Fahrenheit, and spray a muffin tin with non-stick spray.
- Fill a mixing bowl with about 4 cups of water; add the lemon juice.
- Slice the apples crosswise into very thin slices with a mandolin or a sharp knife. Place the apple slices in the lemon water as you slice. NOTE: It is very important that the slices are thin so they will roll properly.
- Combine the sugar, cinnamon and nutmeg and mix well. Measure out 2 tablespoons of this sugar mixture for the apples and set it aside.
- Lay the puff pastry sheet on work surface lightly dusted with flour. Roll out the puff pastry sheet until it is about half as thin as it was originally.
- Cut the sheet in half lengthwise and cut each half into three strips for a total of 6 long strips.
- Brush each pastry strip with the melted butter, then dust with the cinnamon sugar mixture to coat.
- Drain the apples and spin dry in a salad spinner or pat dry with a tea towel. Toss the apples gently with the reserved 2 tablespoons of cinnamon sugar mixture.
- On one strip of the dough, place some apple slices, making sure they hang over the top edge a bit and leaving about a half inch on either end. Repeat with the remaining strips of dough.
- Starting at one end, roll the dough strip up with the apples and pinch the dough together to seal the end. TIP: Dab a little bit of melted butter on the end piece to help it stick. Place rosette in a muffin tin and repeat with the remaining dough strips.
- Bake for 20-25 minutes or until the pastry is golden brown.
- Let cool in the pan for 5 minutes, and then transfer to a cooling rack.
- Dust with powdered sugar when cool to the touch and serve immediately. Puff pastry is best eaten the day it is baked.
- This recipe is easy doubled if your package of puff pastry comes with 2 sheets of dough.