Caramel Apple Rose pastries

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  • 2 medium sized apples such as Gala, Honeycrisp, Fuji, Pink Lady
  • 2 tbsp. lemon juice
  • vs. the water
  • 1 puff pastry, thawed
  • All-purpose flour, for sprinkling
  • vs. Granulated sugar
  • 2 tbsp. ground cinnamon
  • vs. unsalted butter, melted
  • Bourbon Caramel Salted Sauce (following recipe)
  • Peanuts, chopped

1. Preheat the oven to 375 ° F. Butter 6 cups in a muffin pan. Put aside.

2. Wash the apples. Cut in half and core. Cut each half into thin slices, making sure they are not too thick to prevent the slices from breaking when rolling.

3. Combine apples with water and lemon juice in a microwave-safe bowl. Cook in the microwave for 3 minutes, until the apple slices are tender, but not soft. Drain the water and set aside.

4. Lightly dust the work surface with flour. Roll out the puff pastry and divide it crosswise into 6 equal portions. Brush the puff pastry with melted butter. Combine cinnamon and sugar and sprinkle the mixture over the puff pastry.

5. Working one strip of dough at a time, arrange the apples in a row on the top half of a strip of puff pastry, layering the slices on top of each other and making sure the skin side is facing up and that minus half of the slice exceeds the edge. Fold the bottom half of the puff pastry strip upward to cover the bottom half of the apple slices. Brush the puff pastry with melted butter and sprinkle with the cinnamon-sugar mixture. Repeat with the other 5 puff pastry strips and apples.

6. Roll the strips loosely from end to end, as if you were rolling a cinnamon bun. Carefully place the rolls into the prepared muffin pan.

7. Bake in preheated oven for 40 minutes, or until puff pastry is lightly golden and not mushy. Let cool for about 10 minutes before unmolding. Can be served lukewarm or at room temperature.

8. Drizzle with caramel sauce and sprinkle with peanuts if desired for serving.

SALTED BOURBON CARAMEL SAUCE (about 1.5 cups)

INGREDIENTS

  • 1 ch. Granulated sugar
  • vs. Cold water
  • ½ tsp. heavy cream
  • 2 tbsp. Unsalted butter
  • 1 C. vanilla bean paste or vanilla extract
  • 2 tbsp. Bourbon
  • vs. kosher salt

METHOD

1. In a medium saucepan over medium-high heat, combine the sugar with the water and stir to combine. Cook, without stirring, until the sugar has taken on a dark amber color, about 10 to 12 minutes.

2. Meanwhile, heat the cream in a small saucepan. When the caramel is ready, slowly stir in the hot cream and continue to simmer the mixture until smooth, another 2 to 3 minutes. Remove from the heat, then stir in the butter, vanilla, Bourbon, then salt. Serve hot.

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