Description
These Easy Puff Pastry Apple Rosettes are a beautiful and delicious dessert perfect for impressing guests or enjoying a cozy treat. Thinly sliced apples are gently poached in a spiced lemon syrup, then artfully arranged on buttery puff pastry strips and baked until golden and flaky. Finished with a glossy apricot glaze and a sprinkle of coarse sea salt, these rosettes combine sweet, tart, and buttery flavors with a delicate, rosette shape that is as delightful to look at as it is to eat.
Ingredients
Apple Poaching Liquid and Apples
- 2 tablespoons lemon juice
- 3 tablespoons water
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1 teaspoon cornstarch
- 2 large apples, quartered and cored
Puff Pastry and Assembly
- 1 sheet (8 oz) frozen puff pastry, thawed
- 1 tablespoon unsalted butter, melted
- 1 large egg, beaten
- 2 teaspoons turbinado sugar
- 1/2 teaspoon coarse sea salt
Apricot Glaze
- 1/2 cup apricot jam
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- Prepare the Apple Poaching Liquid: In a small saucepan, combine lemon juice, water, granulated sugar, ground cinnamon, and cardamom. Bring the mixture to a simmer over medium heat. In a separate small bowl, mix cornstarch with 1 tablespoon water until smooth and stir into the simmering liquid. Cook for 1 minute until slightly thickened.
- Poach the Apples: Add the apple quarters to the saucepan and poach for 2 to 3 minutes until tender but still intact. Remove the apples to drain and let them cool. If slices stick together, gently separate them while warm for easier arrangement later.
- Preheat and Prepare Baking Setup: Preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper and have a 6-cup muffin tin ready.
- Roll and Cut Puff Pastry: On a lightly floured surface, roll the thawed puff pastry into a 12×10-inch rectangle. Cut the pastry into six strips, each about 1½ inches wide. Brush each strip with melted butter and keep them cold until assembling to ensure flakier layers when baked.
- Assemble the Rosettes: Arrange 6 to 8 apple slices along each pastry strip with cut-sides facing inward and overlapping slightly, leaving a 1/4-inch border at the bottom. Fold the bottom edge of the pastry over the apple edges to seal them in.
- Shape the Rosettes: Gently lift each strip and place it into a muffin cup, curling the strip to form a rose shape.
- Optional Freezing Step: If not baking immediately, freeze the formed rosettes directly in the muffin tin, cover with plastic wrap, and freeze for about 2 hours. Transfer to a zip-top bag and store up to two weeks. Bake directly from frozen, adding 5 to 7 minutes to baking time.
- Apply Egg Wash and Sugar: Before baking, brush each rosette with the beaten egg and sprinkle turbinado sugar evenly on top to enhance browning and crunch.
- Bake the Rosettes: Bake at 400°F for 35 to 40 minutes, rotating the pan halfway through, until the edges are golden and the sugar has melted.
- Prepare and Apply the Glaze: While baking, warm apricot jam, vanilla extract, and lemon zest in a small saucepan over low heat until smooth. Remove rosettes from the oven and brush generously with the warm glaze. Finish with a light sprinkle of coarse sea salt.
- Serve: Serve the rosettes warm for the best flavor and texture experience.
Notes
- Keep the puff pastry cold until assembling to ensure flaky layers.
- Handle poached apple slices gently to prevent breaking.
- Freezing the assembled rosettes is a great make-ahead option.
- Adjust baking time slightly if baking from frozen (add 5-7 minutes).
- Use turbinado sugar for a crunchy and attractive topping.
- Serve warm to fully enjoy the flaky pastry and glossy glaze.
