It’s that time of year again.
Yes, it’s APPLE SEASON.
I have been overindulging, for sure, in the fresh summer berries and drippingly sweet Palisade peaches of summer, missing every last bite.
BUT, apple season is here.
And, as we all know, the sweet crunch of the autumn bounty will always truly have my heart.
Although I’m not in the PNW to enjoy the amazing apple ampleness, I make do with what we have in market here.
And, just because it’s fall, and the beginning of baked goods busting forth from every kitchen across America, I share with you the beauty of simply baked Apple Rosettes.
Don’t forget the fresh roses…
1/2 pkg. puff pastry, thawed and covered with a moist towel
flour for dusting
1 medium reddish apple, halved and core removed (reddish = some sweet variety red in color – I used Fuji)
4 Tbs. butter, room temperature or softer
1 Tbs. lemon juice
1/4 cup water
cinnamon and sugar
Preheat the oven to 375 degrees.
Roll out the pastry to about double the size – if you can get there, dusting your work surface and rolling pin with flour.
Slice into 6 longish pieces. Cover the pastry with a moist towel so it does not dry out.
Slice the apple halves into very thin half moons.
Combine apple slices, lemon juice, and water in a microwave safe bowl and zap for 3 minutes.
Butter each pastry strip liberally. Cover the top 2/3 of each strip with overlapping apple slices (see photos) and then sprinkle with cinnamon and sugar.
Fold the remaining 1/3 of pastry towards the apples.
Roll to form rosettes.
Place each rosette (6 total) inside the cup of a muffin tin.
Bake for about 40-45 minutes, until the pastry begins to brown around the edges.
Cool to room temperature before serving. Dust with any remaining sugar, if desired.