Raspberry Rose Rosettes

Roses are red at all times of the year.

And now that the holidays are REALLY upon us, it’s time to adorn the house with red, red, red … red roses in our house. 

Sure, poinsettia and amaryllis are much more seasonal and traditional, but I’ll take a red rose anytime! 🌹

 

They are sensual, sexy, sensational, sweet, and so beautifully scented.

 

With a Raspberry Rose ambrosia and jam of flavors, these home-baked Rosette pastries 🏵are superb snacks and sweet treats!

Raspberry Rose Rosettes 

1 double-recipe Homemade Pie Crust**
1/3 cup Raspberry Rose Preserves
1 Tbs. powdered sugar

Preheat oven to 450 degrees.

Prepare the two pie crusts, per the recipe.

Roll out into two 12″ ovals.

 

Slice each oval into quarters, lengthwise, then score almost all the way to create three skinny “strips” to braid.

Braid each three-strip section.

 

Spread with Raspberry Rose Preserves.

 

Roll up, and cut in half (vertically to create the rosette shape). Place in oven tin(s) and bake for 12-15 minutes, until golden and bubbly.

 

Remove from the oven and cool for 30 minutes.

 

Dust with powdered sugar to serve.

 

Perhaps, serve alongside a spot of tea 💕🌹🏵

 

**Pie Crust: (MULTIPLY BY 2)
2 cups all-purpose flour
8 Tbs. ice-cold butter, cubed into 1″ pieces
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water

 

In the bowl of a large food processor, combine the flour, butter, egg, and vinegar. 

 

Pulse until crumbly. 

 

Drizzle in the ice water and pulse until doughy and crumbly.

 

Divide in two. Transfer to parchment paper. 

 

Top with another layer of parchment and form into a dough ball. Roll out into 12″ rounds.