Description
Tender, spiced apple spirals in flaky pastry with a shiny apricot glaze.
Ingredients
Scale
- 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
- 1/2 teaspoon coarse sea salt
- 1/2 cup apricot jam
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- In a small saucepan, mix lemon juice, water, granulated sugar, cinnamon, and cardamom. Bring the mixture to a simmer on medium heat. In a separate small bowl, combine cornstarch with 1 tablespoon of water until smooth, then stir it into the simmering liquid. Allow it to cook for 1 minute until it slightly thickens. Add the apple quarters and poach for 2 to 3 minutes until tender but not breaking. Drain the apple slices and let them cool. *Tip: If the slices stick together, gently separate them while still warm for easier arrangement later.*
- Preheat your oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper and keep a 6-cup muffin tin nearby. On a lightly floured surface, roll the thawed puff pastry into a 12×10-inch rectangle. Cut the pastry into six 1½-inch-wide strips and brush each strip with melted butter. Try to keep the pastry strips cold until you’re ready to assemble; colder pastry leads to flakier layers when baked.
- Place 6 to 8 apple slices along each strip, cut-sides facing inward, overlapping slightly and leaving a 1/4-inch border at the bottom of the pastry. This overlapping creates a smooth look for your rose petals.
- Fold the bottom edge of the pastry over the apple edges to seal them in. Gently lift each strip into a muffin cup, curling it into a rose shape as you go.
- If not baking immediately, freeze prepared rosettes directly in the muffin tin, covering it with plastic wrap. Freeze for about 2 hours, then transfer the frozen rosettes to a zip-top bag for up to two weeks. When ready to bake, remove from the freezer and bake directly from frozen, adding an additional 5 to 7 minutes to the baking time.
- Before baking, brush each rosette with the beaten egg wash and then sprinkle turbinado sugar evenly on top. This wash contributes to browning and enhances the crunchiness of your rosettes.
- Bake the rosettes at 400°F for 35 to 40 minutes, rotating the pan halfway through. Look for golden edges and ensure the sugar has melted appropriately.
- While the rosettes are baking, heat apricot jam, vanilla extract, and lemon zest in a small saucepan over low heat, stirring until it becomes melted and smooth. When removing the rosettes from the oven, brush them generously with the warm glaze, and finish with a light sprinkle of coarse sea salt. Serve warm for the best experience.
Notes
- Cornstarch thickens the poaching liquid, which coats the apples and keeps the pastry from becoming soggy.
- Use firm varieties of apples such as Honeycrisp or Granny Smith for the best texture. In a pinch, pears can be substituted.
- Opt for fresh lemon juice to prevent apple browning and to add brightness to the flavor.
- For optimal results, keep everything cold, especially the pastry, until you’re ready to assemble.
- Ensure the jam is low-pectin and minimal-additive for the glaze to achieve the best shine and flavor.
- If you want to reduce the spice flavors, you can omit or decrease the amount of ground cinnamon and ground cardamom.
- Store leftover rosettes in a single layer at room temperature for up to 48 hours. To reheat and retain crispness, warm them in a 350°F oven for about 5 minutes.
- For a dairy-free option, consider using a suitable dairy-free spread and an aquafaba egg wash instead of a traditional egg.
Nutrition
- Serving Size: 1 rosette
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg