I bet you’ve never had an apple pie like this before! These indvidual ‘pies’ use thinly sliced apples to create the beautiful rose shape.
Once you’ve mixed the dough, wrap it in plastic and chill for at least 30 minutes. Roll out the dough to 1/4″ and cut out using a 4 1/2″ circle or star cookie cutter. Place each into a greased muffin tin. If using the star shape, be sure not to let the tips of the star hang over too much onto the pan, or else they will break off when you try to remove them after baking.
Piloncillo (or panela) is a Mexican unrefined brown sugar that is the rawest form of sugar. It is a solid form of cane juice that is pressed into a cone shape, and has a strong molasses flavor with several other flavors and aromas that unique to this type of sugar. The darker the color of piloncillo, the stronger the molasses flavor. The cones are extremely hard and must be grated or dissolved (in a liquid called for in the recipe) before using. Other than online sources, it can generally only be found in Mexican grocery stores. If you don’t like the taste of piloncillo or can’t find it, you can always use regular brown sugar instead.
Core the apples then slice in half vertically, so you end up with 2 halves. Use a mandolin to slice the apple pieces into 1/8” strips and place in shallow bowl with the lemon juice, tossing to coat. Microwave for 30-45 seconds on high just until strips are pliable enough to bend without breaking. If desired, use a melon baller to scoop out the mango to use as the center of the rose.
To form the roses lay 10-15 slices onto the counter, overlapping each by half. Start at one end and roll up tightly, using your other fingers to hold the apple slices as you roll it.
If desired, place some toasted sliced almonds into each pastry cup, then place in the apple rose. Use you fingers to gently open the rose up a bit so it fills the cup.
Add the mango center if desired, then add the brown sugar topping of your choice. Once baked, brush with the preserves to give it a bit of flavor and a pretty pink rose-color.
These are a bit of a mouthful for one bite, so be sure to serve them with a fork and knife!
|Apple Pie Roses|| |
- GF pastry dough
- ⅓ cup sliced almonds, toasted (optional)
- 2 apples*
- 3 Tbsp lemon juice
- 1 mango, optional
- ¼ cup strawberry jam, warmed
- ½ lb piloncillo or regular brown sugar, packed
- ¾ cup water
- 4 - 1” wide orange zest strips
- ¼ tsp cinnamon
- ¼ tsp allspice
- ⅓ cup brown sugar
- 1 tsp cinnamon
- 2 Tbsp melted butter or margarine
- Prepare pastry dough and roll out to ¼” thick. Cut using a 4 ½ “ star cutter (or circle) and place in a greased muffin tin. Be sure star points do no lay flat against pan or they can break off when you are removing them after baking. Toast almonds in a dry skillet over med-high heat, shaking pan until they are light golden brown. Allow to cool them sprinkle some in each pastry cup. Set aside.
- To prepare the apples, remove the core then slice in half vertically, so you end up with 2 halves Use a mandolin to slice the apple pieces into ⅛” strips and place in shallow bowl with the lemon juice, tossing to coat. Microwave for 30-45 seconds on high just until strips are pliable enough to bend without breaking.
- To form the roses lay 10-15 slices onto the counter, overlapping each by half (with the skin sides up). Start at one end and roll up tightly, using your other fingers to hold the apple slices as they roll then place into pastry cups. If desired, use a melon baller to scoop out a ball of mango and place in center of apple rose.
- For Topping 1, combine all ingredients into a saucepan and heat until sugar is melted. Use a pastry brush about 1 Tbsp of the mixture onto each apples’ rose. Or for Topping 2 mix together the brown sugar and cinnamon in a small dish. Brush each apple rose with melted butter then sprinkle each with about 2 tsp of the brown sugar mixture.
- Bake at 375°F for about 30 minutes or until crust is browned and apples are tender. Remove from oven and brush with the warm strawberry jam – this will make the rose a pretty pink color.