Apple Rosettes


1 sheet puff pastry, thawed

3 Red Gala apples

½ cup + 2 tablespoons sugar

1 lemon

1 tablespoon cinnamon


-Peel, half and core apples. Cut into very thin slices.

-Make simple syrup of ½ cup sugar, juice from the lemon and 1 ½ cups of water.

-Add apple slices to syrup then place on stove top and cook for about 3 minutes on medium heat or until tender and almost translucent.

-Strain and cool (this can be done the day before and keep in the cooking liquid)

-Meanwhile roll pastry on a lightly floured surface to twice its size. Cut into 12 strips of approximately 1 ½ ” high by 15” long.

-Lay the apple slices on the pastry strips so that they are about half above the top edge and lapping over one another.

-Fold the bottom up and over the apple so the edges meet and then press to seal.

-Roll the folded strip loosely but securely

-Set the apple rosette into a square of parchment paper and set into a large muffin tin or a ramekin

-Bake for 35mins at 350 degrees

-Sprinkle with cinnamon and sugar to serve


Courtesy of Rustik Local Bistro, Orangeville

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Author: Living Spaces

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