One sheet of Maisonté puff pastry:
1 1/3 cup flour
1/8 tsp salt
12 tbsp butter
6 tbsp ice water
For Assembly:
1 large red applethinly sliced
2 tbsp lemon juice
2 tbsp buttermelted
1 tsp cinnamon
2 tbsp brown sugar powder sugarfor decoration
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Combine. Place flour, salt, butter, in a food processor process for a few seconds.
Add slowly 6 tbsp water until combined, but still crumbles.
Shouldn’t be over process.
SECOND:
Roll it. Put a dough onto flat, floured surface.
Roll it to a rectangle, 1/4 inch thin.
THIRD:
Fold it. Fold the bottom edge up to 2/3.
Then fold the top like an envelope.
FOURTH:
Rest it. Wrap the dough in plastic wrap.
Rest it in a refrigerator for 2 hours or more.
Ready to use after 2 hours.
FIFTH:
Slice it. Cut the apple in a half and core it.
Leave the skin on.
Slice each half very thinly.
SIXTH:
Toss it. Place the slice in to a bowl.
Add lemon juice, cinnamon and sugar.
Toss it all gently.
SEVENTH:
Cut it. Preheat oven to 350°F.
Take out the puff pastry from the refrigerator.
Fold it open.
Roll it out slightly.
Cut in to 6 pieces horizontally.
Brush melted butter on them.
EIGHTH:
Assemble them. Take slices of apple skin side up.
On the top half of each puff pastry piece arrange the apples from left to right.
Let the apple slices overlapp each other.
Fold up bottom half of the puff pastry.
Roll it gently from left to right.
Place the roses on a parchment paper lined cast iron pan.
BAKE THEM:
Bake them. Brush the melted butter around the dough.
Sprinkle brown sugar on top of the roses.
Bake them for 40 minutes or until golden brown.
Cake them out and let them cool a bit.
SERVE THEM.
Serve them warm. Sprinkel powder sugar on top of them.
Serve them warm with your favorite tea or coffee any time of your day.
