Apple Rosettes
A dessert made by cutting Danish pastry dough into circles, folding the edges into a flower shape, and filling the center with apple filling before baking.
Story
These beautiful apple rosettes transform simple Danish pastry dough into an elegant, flower-shaped treat. By folding the edges of the dough and nestling a sweet apple filling in the center, you can create a visually stunning, bakery-worthy dessert that is as delightful to look at as it is to eat.
Ingredients
Danish pastry dough (croissant style) (per unit)
14 oz (400 g)
egg (beaten for brushing surface)
as needed
custard sauce (per piece)
about 2 tsp (10 g)
apple filling (per piece)
about 1 oz (25 g)
Instructions
1
Shaping
Weigh the dough into 14 oz (400 g) portions, roll out into an 8 x 12 inch (20 x 30 cm) rectangle about 1/8 inch (3 mm) thick. Cut into 6 rounds using a 4-inch (10 cm) round cutter.
2
Forming
Make 4 evenly spaced cuts about 1.5 inches (4 cm) long from the edge towards the center of each round. Brush with egg wash, fold alternate corners towards the center to form a pinwheel shape, press the tips to seal.
3
Proofing
Proof for 20 minutes at 85°F (30°C). Brush with egg wash again.
4
Baking
Pipe or place about 2 tsp (10 g) of custard in the center of each, top with about 1 oz (25 g) of apple filling, gently press to secure. Bake at 350°F (180°C) for 15 minutes. After cooling, brush with clear glaze or apricot jam.
