So very sorry about the late post this week, but I promise I have an excellent excuse: I spent last night thrilled out of my mind because I just got my MCAT score back! And I didn’t fail! Yayyyy!
Seriously though, I actually did pretty well, and the news totally made my
day week month. So many hours of studying, and thankfully, it all paid off in the end!
In the midst of all of this exciting news (and inhaling copious amounts of ice cream to celebrate…I had ice cream for breakfast this morning, and I am not at all ashamed of my dietary decisions), the apple roses from Sunday (which seems like forever ago) got pushed way by the wayside, at least for a day.
But never fear! Your weekly dose of reasonably seasonably appropriate fancy entremet has arrived at last. Now that Hurricane Matthew has come and gone, it’s finally properly cold and fall-ish in climate around campus, which means sweaters and stockings and all things apple. To welcome the season, we’re keeping things super simple this week with the apple roses that have been floating around Pinterest for quite some while now. They’re incredibly lovely and deceptively easy to make, which makes them very ideal for a last minute treat to impress. Serve with a nice dusting of powdered sugar, or go all out and add a scoop of your favorite vanilla (or caramel!) ice cream for a decadent touch.
Since I am obviously going to be overly chipper for the foreseeable future, I will relieve you of the presence of my obnoxiously ecstatic self for now. See you next week, and hope you enjoy!
Happiest of all Thursdays,
Makes 6 apple roses
Adapted from Cooking with Manuela
1 piece puff pastry
1-2 apples, any kind (I used Fuji, but Red Delicious also works well)
1/4 lemon, juiced
3 tbs brown sugar
1 tbs water, very hot
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
2 drops red food coloring (as desired)
- Take the puff pastry out of the freezer and thaw at room temperature for about 30 minutes, or until the pastry is cold but readily bendable.
Tip: After about 10 or 15 minutes, gently open up the trifolded puff pastry to prevent tearing. Any later, and the puff pastry will be too soft and unwieldy to open neatly. Work through step 4 while you wait for the puff pastry to thaw.
- Preheat the oven to 375 C. Lightly grease the bottoms and sides of six 3″ ramekins.
- Slice the apples into very thin half moon-shaped slices (about 1/16″ in width). Add the lemon juice into a medium sized bowl of warm water, and place the apple slices into the water as they are sliced to prevent browning.
- After slicing, gently microwave the apples for 30 seconds at a time until the slices are firm but bend readily without breaking.
- Roll out the puff pastry to a large rectangle about 9″ x 13″ in size, then use a sharp knife to slice the puff pastry sheet into 6 identical rectangles that are 1.5″ x 13″ in size.
- Mix together the brown sugar, hot water, cinnamon, nutmeg, and cloves into a thick paste, then smear the paste onto the tops of each piece of puff pastry.
- Drain the apples well, roughly patting with paper towels to further dry off the slices.
- Move one piece of puff pastry in front of you such that the short edge is closest to your body and the long edge is perpendicular to the edge of the table in front of you. Take one apple slice and line it up with the top (short edge) of the puff pastry. Place it down such that the rounded half moon side of the apple slice lies along the left edge of the puff pastry and hangs over by about 1/3″.
- Place another apple slice a little further down than the first slice, and continue all the way down the puff pastry until you reach the bottom edge, using about 10-12 slices of apple. When you are done, you should have a scalloped edge of overhanging apple slices along the long left side of your puff pastry. This edge forms the petals of the roses.
- Fold the flat right side of the puff pastry over to cover the flat side of the row of half moon apple slices. You should be folding the puff pastry in half such that the same 1/3″ scalloped edge remains exposed even after the right side of the puff pastry is folded over.
- Gently roll up the puff pastry along the long edge to form a very long spiral, then place the spiral petal side-up inside a greased ramekin.
- Repeat with the remaining puff pastries and apple slices. If desired, dip a very small paintbrush in red food coloring and paint along the exposed skins at the tops of each apple slice to provide red edges for your flower petals.
Tip: I used Fuji apples because I like the taste of them best. If you use Red Delicious or another dark red apple, you can omit this step and still get lovely red-tinged roses without the food coloring!
- Bake the roses for 45 minutes on a rack placed about 1/3 of the way up from the bottom of the oven. Dust on a layer of powdered sugar and serve immediately. Enjoy!