Ingredients
- I HAD LEFTOVER APPLES AND SOME PUFF PASTRY AND THIS DESSERT JUST HAPPENED. THE KIDS HAD A FUN TIME CUTTING THE LEAVES AND CURLING THE APPLE ROSES.
- FOR 6 ROSE TARTS
- 6 3.5 INCH ROUNDS OF PUFF PASTRY 1/2 INCH THICK (ABOUT 1/3 KG PUFF PASTRY THAWED)
- 2 RED DELICIOUS APPLES, WASHED
- JUICE HALF A LIME
- 3 TBSP GRANULATED SUGAR
- 2 TBSP BUTTER
- 3 TABLESPOONS DEMERARA SUGAR
- 1 TEASPOON GROUND CINNAMON
- CONFECTIONERS SUGAR FOR DUSTING
- VANILLA ICECREAM
Instructions
- COMBINE THE SUGAR AND CINNAMON AND RESERVE.
- USING AN INDIAN VEGETABLE PEELER PEEL THE APPLES HORIZONTALLY IN SPIRAL FORMATION TO GET A CONTINUOUS LENGTH OF PEEL. EACH APPLE SHOULD GIVE YOU THREE SMALL SPIRALS. KEEP THEM CURLED AND RESERVE.
- CORE THE APPLE AND SLICE INTO 1/2 INCH ROUNDS.
- SQUEEZE APPLES WITH LIME JUICE.
- MELT BUTTER IN A NON STICK PAN. ADD SUGAR AND STIR WELL. ADD APPLE ROUNDS AND SAUTE ON A SLOW FLAME ON BOTH SIDES UNTIL THEY SOFTEN JUST A BIT. COOL COMPLETELY.
- PREHEAT OVEN TO 350F AND PREPARE MIDDLE RACK.
- ON A CLEAN SURFACE ROLL OUT THE PUFF PASTRY TO A 1/2 THICK SQUARE. USING A 3-3.5 INCH COOKIE CUTTER CUT OUT 6 CIRCLES. PRICK THE CIRCLES WITH A FORK.
- USING A SMALL LEAF CUTTER CUT APPROX 36 SMALL LEAVES (1/2 INCH LENGTH) FROM REMAINING PASTRY. RE ROLL PASTRY IF REQUIRED TO GET THE LEAVES YOU NEED.
- PLACE AN APPLE ROUND OVER EACH CIRCLE. INSERT THE PEEL IN THE CENTER AND THE LEAVES AROUND IT. DUST WITH BROWN SUGAR AND CINNAMON.
- BAKE UNTIL GOLDEN AND PASTRY IS COOKED THROUGH.
- DUST WITH CONFECTIONERS AND SERVE WARM WITH VANILLA ICE CREAM
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