Now, gently lift each slice of apple and place it 1 inch down the top of the long side of the strip.Using your basting brush or a small paper towel, gently spread thin layer of the this apricot mixture across your first strip of puff pastry.Warm this up in the microwave for 1 min until the preserves have melted in to the water. In your smaller bowl, mix your apricot preserves, nutmeg/cinnamon (optional), and water.
#CINNAMON ROLL APPLE ROSE TART FULL#
(So your full rectangle should measure 12inch 10 inch before cutting). You are going to cut 6 strips total, each strip about 2 inches wide and 10 inches long.
Gently unwrap your puff pastry and start rolling with your rolling pin to stretch out your dough. Lightly flour your work surface with the all purpose flour - be generous.Test your apples at end of 2 mins to make sure they fold without breaking, if not - add 30 second increments until you get your bendy apple. Once you’ve sliced everything, microwave the apples in the water for 2 minutes to help soften the apples make them malleable enough to roll.Make sure to place the thin apple slices in your lemon water immediately so they don’t brown.If have a mandolin, this is going to be magical and much faster. Prep your apples by cutting them in half (don’t peel of the pretty skin), taking out the cores and seeds and then slicing them thin as possible (not after school snack slices).Fill a large bowl with water half way.Thaw the puff pastry at room temperature (this takes about 15-20 mins).3 tablespoons of powdered sugar, garnish (optional).2 tablespoon all-purpose flour, to sprinkle the counter.1 large or two small Red Delicious apples.1/2 Pepperidge Puff Pastry Sheets (1 sheet), thawed.Allow to cool, remove from muffin tin, and dust with powdered sugar if desired. Repeat with the remaining puff pastry strips. Fold the bottom half up onto the apple slices and then start rolling the puff pastry from one end until you get to the other end.
#CINNAMON ROLL APPLE ROSE TART SKIN#
Line the apples up on puff pastry, covering the upper half of the pastry and slightly overlapping the apple slices, skin side up.Stop boiling the water, add the lemon juice and cinnamon, and then add in all of the apple slices and let sit for at least 5 minutes.Cut the apples in half, core the apples, and slice very thin.Spread a thin layer of apricot preserves over one side of the strips.Cut into 6 equal strips, going in the same direction the lines from the original folds in the pastry dough are, and lay horizontally. Roll out your puff pastry dough on a floured surface, it should be about 10 inches by 14 inches when rolled out, but this does not need to be exact.Preheat oven to 350℉ and spray your muffin tin with a baking spray.Thaw your puff pastry (this usually takes about 40 minutes from frozen).Try using some store-bought or homemade caramel sauce to make caramel apple rose tarts! Replace the apricot preserves with a layer of caramel for a warm and sugary surprise!.Have gluten sensitivity or intolerance? You can make these apple rose tarts gluten-free by swapping out the puff pastry for a homemade or store-bought gluten-free pie crust.Not a big fan of apricots? Try swapping out your apricot preserve for any other jam or jelly that you desire! I recommend blackberry, peach, or raspberry.For a more decadent treat, try topping your apple tarts with whipped cream, caramel sauce, or vanilla ice cream. For a simple, elegant look, garnish these pastries with a sprinkling of powdered sugar and a few sprigs of mint. These beautiful apple tarts are a show-stopping dessert and look the prettiest when plated on your best dessert plates. You can enjoy chilled apple tarts at room temperature or warmed up in the microwave for about 15 seconds. Leftover apple rose tarts should be individually wrapped in plastic wrap and then stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 weeks. These tarts are also made out of puff pastry which is similar in flavor to pie dough but tends to be more flakey. Tarts only have bottom crusts, whereas pies usually have top and bottom crusts.
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