RUTH’S APPLE ROSES
This recipe is from Ruth Andrus, innkeeper of Leonard at Logan House Bed & Breakfast located in the historic Heritage Hill neighborhood in Grand Rapids, Michigan. For more of Ruth’s recipes, follow her blog at https://leonardatlogan.com/
You may use just about any variety of apples. Approximately 2 apples can make 6 apple roses.
Wash your apples. Do not peel. Slice in half. Carefully slice each half into very thin slices. Using a melon baller, cut out the seeds and shafts that are at the bottom of the apple slices. Cutting as little as possible.
Arrange apple slices on a plate, single layer. Sprinkle lightly with water. Microwave for 70 – 90 seconds. They should be able to bend slightly. Cover plate with plastic wrap and then a towel to keep moist.
CRUST: You may use either pre-made pie crust or your own, or crescent roll dough. Cut into strips 2’’ x 9”. Brush with melted butter. For a little blast of flavor, spread very thinly a small amount of raspberry jam. Then sprinkle with a mixture of cinnamon and sugar.
Place apple slices on the upper half of the dough, overlapping. Skin side up. Each rose should have about 8-10 slices of apple. Fold dough over bottom edges of apples. Then carefully roll sideways and place into well-greased muffin tins. They should look like a rose!
Brush gently with a little more melted butter, and another sprinkle of cinnamon and sugar. Bake for 12 minutes at 350, uncovered. Then cover gently with aluminum foil and bake an additional 30 – 35 minutes.
When they come out, drizzle a small amount of caramel on the top. Cool, then sprinkle with powdered sugar.
Enjoy!
