Gorgeous! To date, one of the most beautiful dishes I've created and honestly one of the easiest. Like most people, I thought this would be impossible to make. I couldn't wrap my head around the seeming complexity of it. I first saw these beauties on FB and Pinterest months ago, at the beginning of my H&W journey. I figured I would make them for apple picking season; it would give me enough time to build up the confidence to tackle such an impressive dessert. It turned out so easy to make, that I was almost disappointed!
As with nearly everything I do, I researched these little gems to death. I then mulled over all of my findings and set out to create what turned out to be a quick, show stopping dessert.
WHAT YOU NEED
- Half a package of puff pastry...I used the Tenderflake brand
- Cinnamon
- Sugar & icing sugar
- Maple syrup
- 2-3 apples cut in half and thinly sliced
- A medium sized bowl of lemon water
- A well buttered muffin tray
HOW TO
- Cut the apples in half
- Remove the core
- Slice the apples thinly and soak in the bowl of lemon water
- Microwave the apple slices for 3 minutes to soften them
- On a well floured surface, roll out the puff pastry thin and cut into 6 long strips
- Dust the strips with sugar and cinnamon
- Line each strip with overlapping apple slices (see picture above)
- Fold the strip over the apple slices and roll into a flower
- Place each flower into a well buttered muffin mold
- Pour maple syrup into the center of each flower
- Bake in a 375 degree oven for 18-20 minutes
- Let cool and carefully unmold each flower using a knife
- Dust with icing sugar
Enjoy!
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