Description
These Easy Puff Pastry Apple Rosettes are elegant, flaky pastries layered with tender apple slices and infused with warm spices like cinnamon and cardamom. Poached apple slices wrapped in buttery puff pastry and baked to golden perfection, then brushed with a delicate apricot glaze, make these a stunning and delicious dessert or breakfast treat that’s surprisingly simple to prepare.
Ingredients
Scale
For the Apple Poaching Liquid and Apples
- 2 large apples, quartered and cored
- 2 tablespoons lemon juice
- 3 tablespoons water
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1 teaspoon cornstarch
- 1 tablespoon water (for mixing with cornstarch)
For the Pastry and Assembly
- 1 sheet (8 oz) frozen puff pastry, thawed
- 1 tablespoon unsalted butter, melted
- 1 large egg, beaten
- 2 teaspoons turbinado sugar
For the Glaze
- 1/2 cup apricot jam
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon coarse sea salt
Instructions
- Poach the Apple Slices: In a small saucepan, combine lemon juice, water, granulated sugar, cinnamon, and cardamom and bring to a simmer over medium heat. Mix cornstarch with 1 tablespoon water until smooth and stir into the simmering liquid. Cook for 1 minute until slightly thickened. Add apple quarters and poach for 2 to 3 minutes until tender but not broken. Drain and cool the apple slices. If they stick together, gently separate while warm for easier handling.
- Prepare the Puff Pastry: Preheat oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Roll out the thawed puff pastry on a lightly floured surface to a 12 by 10-inch rectangle. Cut into six 1½-inch-wide strips. Brush each strip with melted butter and keep cold until assembly to ensure flakier layers.
- Arrange Apple Slices on Pastry Strips: Lay 6 to 8 apple slices along each strip with cut sides facing inward, overlapping slightly and leaving a 1/4-inch border at the bottom of the strip, creating a rose petal effect.
- Form the Rosettes: Fold the bottom edge of each pastry strip over the apple edges to seal them in. Carefully lift each strip into a muffin cup and curl into a rose shape.
- Optional Freezing: If not baking immediately, freeze the assembled rosettes in the muffin tin covered with plastic wrap for about 2 hours. Transfer frozen rosettes to a zip-top bag and freeze up to two weeks. Bake directly from frozen, adding 5 to 7 minutes to the baking time.
- Apply Egg Wash and Sugar: Brush each rosette with beaten egg wash and sprinkle turbinado sugar on top. This step helps achieve a beautiful golden color and crunchy texture.
- Bake the Rosettes: Bake at 400°F for 35 to 40 minutes, rotating the pan halfway through to ensure even browning. Watch for golden edges and melted sugar topping.
- Prepare and Apply Glaze: While baking, gently heat apricot jam, vanilla extract, and lemon zest in a small saucepan over low heat until melted and smooth. Brush this warm glaze generously over the hot rosettes once out of the oven, then sprinkle with coarse sea salt. Serve warm for optimal flavor and texture.
Notes
- Use tart apples like Granny Smith or Pink Lady for the best flavor and texture.
- Keep puff pastry cold before baking to help it rise and become flaky.
- If freezing rosettes, do not thaw before baking—bake directly from frozen with slightly increased time.
- You can substitute apricot jam with other stone fruit preserves like peach or plum for a different glaze flavor.
- Serve these rosettes warm to enjoy the contrast between flaky pastry and soft apples.
