HONEY & APPLE ROSETTES
INGREDIENTS
- 1 Phyllo dough sheet (puff pastry) (thawed in refrigerator)
- 4 Braeburn apples (thinly sliced)
- 3 T Honey
- 1 Lemon (fresh)
- 3 T Sugar
- 1 T Cinnamon
- 1 Egg white
- Nonstick spray
DIRECTIONS
- 1. Boil a large pot of water with juice of 1 lemon, add sliced apples & turn pot to Low to
Medium heat. - 2. Once apples are soft, but not yet mushy, remove them & place onto several paper
towels to cool. - 3. On a floured surface, roll out Phyllo dough & cut into 4 strips.
- 4. Spray cupcake pan lightly with nonstick spray & set aside.
- 5. In a small bowl, whisk together honey, sugar & cinnamon & brush each strip with this
mixture. - 6. Lay apple slices onto strip of Phyllo dough.
- 7. Be sure to allow the apple slices to be layered & to rise up slightly above the top of the
Phyllo dough. - 8. Pull the bottom of the strip of Phyllo dough over the layered apples
- 9. Begin to roll up the apples in the dough, taking care to ensure the apples are layered
& rolled tightly. - 10. The end result should look similar to a cinnamon roll.
- 11. Once rolled, place rosette into greased cupcake pan.
- 12. Brush each rosette with egg whites.
- 13. Place pan into refrigerator for 15 minutes while you preheat oven to 400°.
- 14. Place a pan of water on rack directly below pan of rosettes, creating a sort of bain marie,
so the bottom of the rosettes don’t burn. - 15. Bake rosettes for 15-20 minutes or until slightly golden.
- 16. Remove, cool & serve!
NOTES
Dust the rosettes lightly with powdered sugar for added visual interest.
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