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Apple Rosette Recipe

This dessert seemed so intimidating to bake the first time I saw it that I didn’t even attempt to make it. However, I kept coming across it online so I thought it was a sign I should go for it and was pleasantly surprised with my first attempt. It is not nearly as complex as it looks and the results are a light flaky pastry crust with a warm apple cinnamon filling. Who wouldn’t want that?!

Before preparing apples you can make the dough using this recipe from Martha Stewart:

  • 2 1/2 cups all purpose flower
  • 1 tsp. salt
  • t tsp. sugar
  • 2 sticks cold, unsalted butter cut into pieces
  • 1/4 cup ice water

Using a food processor, combine flour, salt and sugar, pulse to combine. Add butter and pulse until mixture resembles coarse meal

Add 1/4 cup of ice water and pulse until dough is crumbly but holds together when squeezed with fingers. Transfer dough to plastic wrap and form into a disk shape, refrigerate until firm (at least 1 hour)

Step 1: Once dough is chilled, roll out on lightly floured surface, using a heart shaped cookie cutter, cut hearts out of dough. Depending on the size of the cookie cutter, arrange 3-4 pieces of cut dough in prepared cupcake or muffin pan, pressing down lightly to ensure all pieces connect at the bottom.

Step 2: Slice apples paper thin using a knife or a Mandoline (a fancy slicer) then transfer slices to a baking sheet and squeeze half of a lemon over apples, coat both sides with cinnamon and sugar. Let apples sit for approx. 10 minutes until they start to soften and bend without breaking.

Step 3: Lay a piece of parchment paper flat and arrange 10-12 apple slices in a straight line, overlapping each other.

Step 4: Starting at the end closest to you, gently and tightly roll the apple pieces. This is the most frustrating part (don’t freak out), but the roll does not have to be perfect as it can be adjusted a bit once in the pan!

Step 5: Carefully transfer the rolled apples into the prepared dough shell. Repeat these steps until you have finished all 12 shells.

Preheat oven to 350 degrees and bake for 30 minutes or until the crust is golden and the apples have cooked. After about twenty minutes, carefully remove the pies from pan and let cool on wire rick.  Dust each pie with powered sugar before serving.



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