Servings
12
Prep Time
1-2 hour
Cook Time
45-45 minutes
A beautiful bouquet of baked apples.
Ashley Medina, Angry Orchard Kitchen Lead
Ingredients
- 3 apples of your choice
- 2 sheets of puffed pastry, thawed
- 6 tbsp. apricot preserves or cider-infused jelly
- 2 tbsp. lemon juice
- 1 tbsp. Wassail Mulling Spice
- 3 tbsp. of sugar
Directions
Remove puffed pastry from freezer and thaw according to package. Slice the apples in half from top to bottom, removing the core and ends. Slice each apple half into very thin, half moon slices.
Fill a medium-sized bowl halfway with water; add lemon juice. Add the sliced apples water and microwave for 5 minutes until slightly tender. Drain the apple slices into a colander.
When puff pastry sheets are thawed, place them flat on a floured surface. Roll each pastry out with a rolling pin to elongate and flatten just a little more and cute into 6 equal slices.
One at a time, spoon apricot preserve mixture onto each slice of pastry. Place 7-9 apple slices along one half of the pastry slice, peel-side facing out. Fold the pastry in half to cover the apples.
Starting on one end, roll the pastry and apples to the other end of the pastry. Grab a muffin tin and coat with nonstick spray, placing each pastry into the tin until you have 12 apple roses. Sprinkle each apple rose with the Wassail Mulling Spice and Sugar.
Place a pan of water on the bottom rack of oven so the bottoms of pastries do not burn. Bake at 375°F for 40 - 45 minutes and enjoy!
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