This week, to celebrate the start of apple season, I made some scrumptious little desserts called “Apple Blossoms.” The flower petals are thinly-sliced apples, arranged on strips of store-bought puff pastry dough. Looking for an elegant tea-time treat or after-school snack? This recipe is for you.
Did I ever tell you that I tried to grow my own apples? I planted 5 heirloom varieties back in 2003.
To my horror, the trees attracted every pest and disease known to the botanical kingdom. And as a result, today only one tree remains. It’s called ‘Sops of Wine,’ and it produces — I’m not kidding — exactly 1 apple per year.
Meanwhile, in a small, microwavable bowl, mix 1/4 cup apricot preserves with 1 teaspoon sugar and 1 teaspoon water. Heat, uncovered, in the microwave until the mixture bubbles — about 45 seconds. Stir.
I hope these directions make sense to you. I’m trying my best here.
Note: If your apples are too thick or too firm, they will slip out of the pastry when you roll up the pinwheel. Just do your best to push them into the dough.
Pop the desserts into the fridge. Meanwhile, adjust the oven rack to the lower-third position, and preheat the oven to 375°.
Bake the blossoms until the pastry puffs and turns golden — 35-40 minutes. And to avoid burnt apple slices, check the oven after 20 minutes. If the apple tops are blackening, quickly cover the muffin tin with a sheet of aluminum foil. Then continue baking as usual. Immediately unmold the blossoms, and set them on a wire rack to cool.
Think you’ll give these puff pastry Apple Blossoms a whirl? You can let me know by leaving a comment.
Meanwhile, here’s the printable recipe:
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