Apple Rosettes | The Jewish Week | Food & Wine

Apple Rosettes

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Apple Rosettes
Servings & Times
Yield:
  • 10 tarts
Ingredients

2 lbs frozen puff pastry, thawed and spread into rectangles

4 apples of your choice (preference to Pink Lady and/or Granny Smith)

Water, as needed

Juice of 1 lemon

2 1/2 cups of unsweetened applesauce 

Powdered Sugar, as needed (for dusting)

ESSENTIAL MATERIAL: Muffin molds

Steps

 

  1. Prepare a microwaveable container of ¾ cup-full water to which you will add the juice of one lemon
  2. Rinse the apples, cut them in two then remove the core and the seeds (no need to peel them, leave the skin) 
  3. With the help of a mandolin (or a sharp knife), slices apples very thin (so that they are malleable)
  4. As you prepare, arrange the slices in the container of lemon water previously prepared
  5. Heat it in the microwave for 3-4 minutes * to make the apples suppler (so they will be easier to work with) then drain them
  6. In a microwaveable container, mix the applesauce with 2 1/2 cups of water, mix well, then heat 1 minute in a microwave
  7. Butter the muffin mold then preheat oven to 350 degrees (180 degrees C) F.
  8. Evenly cut your dough into 5 horizontal strips
  9. Spread applesauce on each strip of dough
  10. Then place the apple slices on the top half of the strip (they must protrude from the strip of dough) by overlapping them
  11. Fold the lower part of the dough over the apples
  12. Gently roll the strip on itself by tightening well to obtain a beautiful rose
  13. Immediately put in the muffin mold (if the center of the roses is not tight enough, slide a small slice of apple rolled on itself in the center)
  14. Bake for about 30 to 40 minutes or until golden brown.
  15. Remove from mold, and sprinkle with powdered sugar before serving

Chef Franck Cherqui, Inbal Jerusalem Hotel