These bite-sized beauties are perfect for a snack or an event as formal as a tea or bruch.
A few weeks ago I had a craving for some apples and I went to Aldi and bought a bag of galas. They were absolutely delicious! Perfect size, perfectly crisp and the right blend of sweet and tart. I think I ate one. Maybe two.
A week-and-a-half later I noticed my now less-than-perfect apples declining in the fruit bowl and knew I had to do something to save them! I'd always wanted to try the apple roses I'd seen on social media and so I gave it a try. I quickly scanned two or three recipes and decided on this one because I liked the technique and the ingredients. And oddly enough, as much as I love cinnamon, this recipe has none! The main thing, however, is that I eliminated food waste. And that's the most important thing to me.
Modified from The Kitchn
INGREDIENTS
1 Vegan Pie Crust (recipe below)
6 small Honeycrisp or gala apples, thinly sliced (use large apples if using a regular muffin tin)
1/4 cup freshly squeezed lemon juice
3 tablespoons vegan butter
1/2 cup packed brown sugar
5 tablespoons seedless raspberry jam (or strawberry jam)
INSTRUCTIONS 1. Chill a mini muffin tin while preparing the dough. Prepare the pie dough as instructed. Once ready, roll out on a lightly floured surface; using a 1/12 inch cutter for mini muffin tin (or 3-inch cookie cutter for regular sized tin), punch out rounds. Remove muffin tin from refrigerator. Gently press rounds into each well. Transfer pie
crust-lined muffin tin back to refrigerator to prepare filling.
2. Core the apples. Using a mandoline or a very sharp knife, cut the apples into half-moon shapes 1/16-inch thin. Place in a large bowl, add the lemon juice, and toss to coat. Place the brown sugar, jam, and butter in a small saucepan over medium-low heat (this can also be done in the microwave). Stir and cook until ingredients are melted and combined. Remove from the heat. Pour the mixture the over apples slices and toss to combine. Set aside for 5 to 10 minutes to allow apples to become pliable. If apples are still not pliable, quickly microwave in 15-second bursts until apples are pliable. Strain apples slices and set liquid aside for another use (makes a great syrup for pancakes or waffles).
3. To form roses, arrange about 8 apple slices in a straight row, with each slice overlapping one another to create a 12-inch line. Starting with one end, gently roll apples. Transfer rolled apples into a pie crust. Repeat rolling apples until all pie crusts are filled. Refrigerate. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F. Bake until the crust is golden and apples have cooked, about 30 minutes. If apples start to brown faster than pie crust, lightly place aluminum foil on top.
Notes: Be careful not to let any of the juices from the apple roses spill into the muffin tin as this will make them harder to remove. This happened to me on a couple of them because the pie crust wasn't all the way to the top. I had to loosen them with a toothpick and then carefully with the knife in order to release them.
Vegan Pie Crust (from Nora Cooks Vegan)
INGREDIENTS
1 1/2 cups all purpose flour, spooned and leveled
1 tsp sugar
1/4 tsp salt 1/2 cup (8 Tbsp) vegan butter, cold and cut into cubes 3-4 Tbsp ice water
INSTRUCTIONS
1. Whisk the dry ingredients together in a large bowl, then add the cold butter. Use a pastry cutter or fork to cut it in, then drizzle in the ice water and stir until the dough comes together.
2. Dump the dough onto a lightly floured surface and shape it into a ball. Don't use your hands too much or it will warm the dough, which will make your pie crust less flaky and light.
3. Roll the dough with a rolling pin to about a 12 inch circle (if using for a pie, you would then transfer to a pie plate). Cut out circles in desired size for the apple pie roses. Roll any excess dough into a ball and store in the refrigerator for another use.
