Caramel Apple Roses Food

BAKED APPLE ROSES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
• Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
• Mix together sugar and cinnamon in a bowl.
• Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
• Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
• Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
• Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
• Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
• Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.

CARAMEL ROSE APPLE PIE RECIPE BY TASTY

Steps:

• Peel the apples and place them in a large bowl with enough water to cover. Squeeze lemon juice in the water to prevent the apples from browning. Working with 1 apple at a time, cut around the core, discarding the core and removing the "cheeks." Slice the cheeks very thin.
• In a large bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg. Stir to combine. Add the sliced apples, stir to coat, and let sit for 30 minutes.
• Line a pie dough in a 9-inch (23-cm) cast-iron pan, and prick the dough with a fork all around. Chill in the fridge until very firm, 20-30 minutes.
• Working in batches, remove the apples from the cinnamon-sugar mixture by taking a handful at a time and carefully squeezing them with your hands to remove the excess moisture. Place the drained apples in a separate large bowl, reserving the liquid to make the caramel sauce.
• Preheat the oven to 375˚F (190˚C).
• Working from the outside in, line the apple slices on the pie dough by overlapping each slice to create a rose shape. Roll up 1 apple slice tightly and place it in the center, creating a bud shape. Cover the pan with foil and bake for 30 minutes. Uncover and bake for 10 minutes more, or until golden brown. Remove from the oven and let cool for 10 minutes.
• In a saucepan, bring the reserved cinnamon-sugar liquid to a boil. Once the liquid is reduced by half, 10-15 minutes, add the heavy cream and stir well.
• To serve, pour the caramel sauce over the apple pie.
• Enjoy!

CARAMEL APPLE ROSE TART BITES

Steps:

• Preheat oven to 400F degrees.
• Unfold each sheet of puff pastry and lay out on a clean, dry surface. Use a sharp knife to cut each sheet into 6 strips, for a total of 12 strips of puff pastry. Set aside.
• Cut each apple into quarters and remove the core with a paring knife. Use a sharp knife or a mandolin to slice the apple quarters into very thin slices (the thinner the better so the apples will be able to bend when you roll the tarts into roses).
• Lay the slices of apples on the top third of each strip of puff pastry, with the red apple peels facing out. A bit of each slice of apple should be slightly off of the top of the pastry.
• In a small bowl, combine the melted butter, brown sugar, flour, and cinnamon (the mixture will be thick and paste like). Use a pastry brush to brush some of the mixture on the puff pastry right below the apple slices.
• Fold the bottom half of the puff pastry up over the brown sugar mixture and the bottom half of the apple slices.
• Starting at one end, roll each of the pastries into a coil, like a cinnamon roll. Place into a greased muffin tin cup. Note: If some of the apples pop out or break while you're rolling, just keep going. You can re-arrange the apples once you place the tart in the muffin cup. This process can be a bit messy.
• Repeat steps 4-7 with each strip of puff pastry.
• Bake at 400F for 22-25 minutes until the pastry is golden brown.
• Remove the tarts from the oven and place on a cooling rack to cool for 10 minutes.
• Drizzle each tart with caramel sauce.

CARAMEL APPLE ROSES

Steps:

• Preheat oven to 375F and lightly grease a standard muffin tin.
• Rinse apples thoroughly, then cut them vertically and remove core. Place halves cut side down and slice them very thinly.
• Place apple slices in a bowl of water and microwave for 3 minutes, or until softened.
• On a lightly floured surface, roll out puff pastry and use a knife or rotary cutter to cut pastry into 3 - 5 long, narrow stips.
• Take one strip and spread 1/2 - 1 tablespoon caramel sauce down the middle of it.
• Laying them partially on top of one another, spread apples out at the top of pastry, so that the tops of slices are hanging off the edge of dough.
• Sprinkle apple slices generously with brown sugar and cinnamon, then gently fold the bottom half of puff pastry up over the apple slices to create a little folder for them.
• Take the short edge of the dough and slowly roll it over itself until the apples are all wrapped into a spiraled rose.
• Place apple rose in muffin tin, then repeat with remaining apples and puff pastry.
• Place muffin tin in oven and bake for 35 - 40 minutes, or until puff pastry is golden and cooked all the way through.
• Remove apple roses from oven and garnish with powdered sugar before serving.
• Enjoy!

CARAMEL APPLES

Steps:

• Insert a wooden stick into the stem end of each apple. Coat a baking sheet with cooking spray.
• Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined. Don't stress if it starts to clump: It will eventually even out. Cook, swirling the pan but not stirring, until dark amber in color and a candy thermometer registers 245 degrees F, 8 to 12 minutes.
• Add the butter all at once, stirring until incorporated. Turn down the heat to medium and pour in the heavy cream (the mixture will foam up); whisk until smooth.
• Increase the heat to medium high and bring the caramel up to 250 degrees F, 8 to 10 minutes. Turn off the heat and let cool for 5 to 10 minutes. Dip the apples in the caramel and roll in crushed cookies; place on the baking sheet to set, 5 to 10 minutes.