How about these lovely little desserts? I think they are such a pretty little treat. They are slightly sweet, but not overly sweet, just like I like it! Apple Rosettes should certainly make it on your menu soon!
I like to use granny smith apples here, but use any you prefer, use any other type you like. Slice them thinly as shown in the video.
Next, prep your dough to be rolled. I made my pie dough, but if you are rushed, used a premade. Roll it into a rectangle. Place apple slices on upper half of pie dough rectangle. I made sure part of the apple was above the pie dough, it makes for a much prettier dessert.
Brush with melted butter and sprinkle with sugar. Fold up bottom half of pie dough. Roll up apple slices and pie dough. Place into muffin pan. Brush with leftover melted butter and sugar.
Bake until golden brown and the apples are tender.
Sprinkle with a touch of powdered sugar.
Now, you can serve these as they are. Or if you want, serve it with a scoop of ice cream or even whipped cream. Either way, you will love these!
Aren't they so beautiful??
- 1 medium granny smith apple
- ½ batch pie dough
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 375 degrees. Spray or butter 8 muffin pans. Set aside. Cut apple in half and carefully core. You can peel it if you prefer, but I like the look of the apple peel on each slice. Cut halves into thin slices, as shown in video. Set aside. Roll pie dough to 2x8 inches. It is good to make it fairly thin, like a 1/16 inch. Imagine the dough is divided down the center lengthwise. Now, place apples in upper half of pie dough rectangle. Make sure the rounded curve on the apple is facing up. Layer sliced apples across the top of pie dough. The video will show how this is done. It is kind of confusing to try and type this out. Now, brush the apples with melted butter. Next sprinkle with sugar. Fold bottom half of the pie dough up. (Can I tell you how hard it is to write up descriptors like this!!). Now, roll the thin rectangles into the rosette. Place rosettes into muffin pans. Brush with remaining melted butter and sugar. Move pan to oven. Bake for 15-18 minutes until the apples are a dark golden brown and tender. I moved a few of the slices on the center to check for doneness on the dough. You will want to make sure it is fully baked before removing. Remove from oven. Allow to cool slightly. Remove from pan. If you need to, use a butter knife to help loosen it and even pry it out if you need to. I like to eat these immediately. You can eat them as they are, or even with a scoop of ice cream or whipped cream. Anyway you choose, it is going to be awesome. Now, sit back and enjoy. You deserve it.
Gluten Free Pie Dough
- 1 ¼ cup gluten free flour mix.
- 1 teaspoon xanthan gum, if not in your flour mix
- ½ teaspoon salt
- ½ cup butter, chilled and cubed
- ¼ cup ice water.
- Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don't overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.
Partial Wheat Pie Dough
- 1 ½ cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 sticks chilled butter, cubed
- ⅓ cup water, plus extra if needed
- Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days
Pate Brisee- all white flour
- 2 ½ cups all purpose flour I love King Arthur's flour
- 1 teaspoon salt
- 2 sticks unsalted butter, chilled and cut into small pieces
- ¼ cup ice water this is a variable. I almost always need another tablespoon or 2.
- In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours. When you are ready, use as directed in recipe. Remembering to keep the dough chilled.