![]() ![]() Yes, you will get those signature grooves, and the rosettes don’t always sit right in the pan, but it’s definitely an option if you’re tight on time. As you can see from the test shot above, the rosette on the baking sheet is a little underdone compared to the one that was baked in the oven – even though they were baked together.įun tip– I also tried using a muffin liner when testing the recipe, and it worked better than I thought. If you decide to use a baking sheet, you may want to increase your baking time. ![]() Just make sure you grease the pan well or make parchment paper cups to line your muffin tin. Muffin tins will keep the pastry together during baking so you get a pretty puff pastry bottom. I prefer to use a muffin tin for baking the apple rosettes. Which is best – Muffin tin or baking sheet? How many slices for each rosette?īetween five and eight apple slices depending on how long your puff pastry sheet is and how big your apple is. They’re firm enough to hold up to cooking, and have a pretty red skin that is perfect for rosettes. I like Gala, Pink Lady and Honeycrisp apples for the rosettes. While it’s not strictly necessary for this recipe, it was incredibly helpful in making sure the puff pastry strips are evenly cut. If you have a silicone pastry mat, this is the perfect time to use it.Īt one point I was gifted a silpat-style pastry mat that has measurements along the edge. This should help keep everything in place. If that happens, simply keep two fingers pressed on the apple slices as you roll them up. Sometimes the apple slices will slip out as you roll up the rosette. Instead, you’re looking to make sure the slices are flexible, but not soft.Īs you’re rolling the apple rosettes, hold the apple slices in place That said, you’re not aiming to fully cook the apples at that point. Heating the apples in the lemon juice helps to prevent blackening, while also softening up the slices so they can be rolled. But you’ll want to make sure you keep your slices no wider than 1/8″ wide. The rosettes were prettier with the mandoline slices too.ĭon’t get me wrong, you can totally cut your apples with a knife. This all makes the the apple slices easier to layer, and easier to roll into rosettes. Slicing the apple with a mandoline is much faster.It’s easier to get apple slices that are a consistent thickness.The slices are flat, whereas slices cut by hand can end up with a slightly wedged shape.The mandoline can cut ultra thin slices,.When testing this recipe, I cut my apples both with a Santorum knife and with a mandoline ( this is the kind we have and I love it) The mandoline won hands down. Make the apple slices as thin as you possibly can. Want to avoid spending hours on end preparing food for your party? Click here to download 10 Fast and Easy Party Recipes that don’t take more than 20 minutes of your time to prepare.ĭon’t skip these tips – read them before baking to avoid any potential mistakes. Step 7 – Bake for 20 minutes, and dust with powedered sugar right before serving. Step 6 – Roll the strips up to create a rosette and place in a muffin tin Step 5 – Fold the other side of the puff pastry over the fleshy edge of the apple slices. Step 4 – Layer apple slices along one long edge of each puff pastry strip, overlapping the slices. Step 3 – Cut thawed puff pastry into strips. Stir gently until the apples are pliable. Step 2 – Heat the apple slices in the lemon juice to help prevent browning. Step 1 – Wash and cut the apples into very thin slices, leaving the peel on. For all measurements and more detailed instructions, check out the recipe card at the bottom of this page. To make things even easier for you, I created a simple photo guide below. (See FAQs below for more detail)Ī mandoline and pastry mat will make your life much easier (see tips below for more details) Step-by-Step Directions: You can use a parchment lined baking sheet or a muffin tin to bake the rosettes. I used light brown sugar, but dark brown sugar will taste excellent as well. Use whatever brown sugar you have on hand. A Few Notes about the Ingredients/supplies:
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