Apple Rosettes

By mariannefeldman

Apple Cinnamon Danish from Naturally Sweet p 70
6 rosettes from 1 sheet puff pastry - double for 12

Ingredients

• 2 apples ( 6 oz each, 12 oz total) cored, halved & sliced thin (double = 4 apples, 24 oz total)
• 1 tbs unsalted butter-melted & cooled (double = 2 tbs)
• 2 tsp lemon juice (double = 4 tsp)
• 1 tsp cinnamon (double = 2 tsp) - separated into 2
• 1/2 tsp ground ginger - used just a small pinch (double = small pinch)
• 1/4 tsp salt (double = 1/2 tsp)
• 2 tbs coconut sugar or 2 tbs granulated sugar (double = 4 tbs)
• 1 9 1/2 x 9" sheet puff pastry (double = 2 sheets)
• 2 tbs apricot preserves (double = 4 tbs)

Details

Servings 6
Adapted from

Preparation

Step 1

See p 71 for pics
Adjust rack to middle position & pre heat to 375 degrees (try 400)
Toss apples w melted butter, lemon juice, 1/2 tsp (or 1 tsp for double) cinnamon, ginger,& salt
Spread apples on parchment lined baking sheet & bake til softened , abt 10 mins. Set aside til cool enuf to handle, abt 10 mins
Line clean baking sheet w parchment & spray
Combine sugar w remaining 1/2 - 1 tsp cinnamon
Roll each sheet of pastry into 12 x 10 rectangle
Brush each sheet w preserves & sprinkle w cinnamon sugar
Cut each lengthwise into six 10 x2" strips
Shingle apple slices peel side out down length of dough leaving 1" border of dough along bottom
Fold bottom inch of dough over bottom of apple slices leaving top of apple slices exposed
Roll dough & apples into tight pinwheel & place apple side up into cupcake paper & place in muffin tin (original recipe calls for just placing on baking sheet)
Bake til golden & crisp, 22 - 26 mins, rotating sheet halfway thru baking
Let cool 15 mins on sheet before serving