Mini Apple Rose Pies
- 4 red apples, halved and cored
- Water to cover
- 1/2 cup lemon juice
- 2 sheets of puff pastry, thawed
- 4-5 tablespoons apricot preserves
- 1 teaspoon ground cinnamon
- 1/2 cup powdered sugar
Mini Apple Rose Pies
Featured in the Honolulu Star-Advertiser on December 7, 2016.
Ingredients:
Directions:
- Pre-heat oven to 400°F.
- Slice the apples very thin.
- Place slices into a large microwavable bowl filled with water to cover, then add the lemon juice.
- Microwave on high for 1-2 minutes until the slices are pliable.
- Drain and pat dry.
- Place puff pastry onto a lightly floured pastry board, and using a rolling pin, roll it out to add 2" to the length of the pastry.
- Cut the two pastry sheets lengthways into 4 to 5 strips, or if the pastry is too long, cut width ways - you need strips long enough to place between 8 to 12 apple slices along the length.
- Brush the pastry strips with the apricot preserves glaze and sprinkle with cinnamon.
- Place the apple slices (peel side up) along the top third of the pastry strips, overlapping them slightly as you lay them out.
- Fold the bottom two thirds of the pastry up and over the bottom of the apple slices and then gently roll each strip to make a small "muffin shaped" tart.
- Place tarts into a 12 cup muffin tray.
- Bake between 20 to 25 minutes or until the pastry is crisp, golden brown and puffed up and the apples are cooked.
- Cool in the tray and dust with the powdered sugar to serve.
- Can be frozen at the pre-baked and baked stage.
- Allow to defrost before baking or re-heating.
Makes 10.
Approximate Nutrient Analysis per serving:
370 calories, 19 g fat, 2.5 g saturated fat, 0 mg cholesterol, 125 mg sodium, 48 g carbohydrate, 3 g fiber, 22 g sugar, 4 g protein
