I recently discovered a specialty gluten free market near me. The owner is gluten and dairy free, so the market carries a wide variety of gluten free and dairy free specialty items. I was like a kid in a candy store!
The first thing I picked up is Schar’s gluten free puff pastry. If you can’t find it in a store near you, it can also be purchased online. Bob’s Red Mill has a Puff Pastry Recipe using their Gluten Free Pie Crust Mix that might also work, but we didn’t try it for this recipe.
The benefit of this Apple Rose dessert is it only takes 6 ingredients and 15 minutes of prep. This recipe is easy enough for all ages and is a perfect last minute dessert idea. People are always impressed with how pretty these apple roses look without realizing how easy they are to make!
I highly recommend using a mandolin to slice the apples. It gets the apple slices thin enough to roll and also guarantees consistent thickness between all your slices. If you don’t have a mandoline, don’t worry! You can still slice the apples with a knife.
Keep your apples in your dough, not the floor,
Your favorite alternative chefs, K & T
Apple Rose
Ingredients
- 1 sheet gluten free puff pastry
- 2 red apples honey crisp, fuji, gala, red delicious, etc
- 2 tbsp lemon juice
- ¼ tsp cinnamon
- ¾ tsp coconut sugar
- ¼ cup apple butter
Instructions
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Preheat oven to 375 degrees F.
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Thaw puff pastry according to package instructions.
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Slice the apples in half from top to bottom and remove the center core. Using a mandolin, slice the apples 1/16 of an inch thick.
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Place the apples in a bowl with enough water to cover the apple slices. Add lemon juice to the water and microwave for 3 minutes.
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In a spice grinder, pulse cinnamon and coconut sugar together into a fine powder. Set aside for later.
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Roll out thawed pastry dough as thin as possible. Cut into six long strips.
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Spread apple butter over each pastry strip. Place 7-9 apple slices along the top half of the pastry strip with the peel side facing out. Fold the pastry in half to cover the apples, then roll up each one until you have a rose.
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Place the roses in a greased muffin tin and sprinkle with the cinnamon sugar blend.
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Bake for 35 – 40 minutes.