Are you looking for an amazing dessert to impress your guests? This is it! My entire family is a fan of brie and I was looking for a fancy dessert to try out. These appetizer that look like roses are packed full of raspberry jam, sweet apples and gooey brie….all wrapped up in puff pastry. Delicious!
These appetizers do take a little time to make, but it’s worth it. The original recipe calls for soaking your apples in red wine. I skipped that step but will be doing that the next time I make them – the apples become rosy colored! I’ll list the steps below with the red wine soak, so you can try them either way.
2 sheets puff pastry
5-6 apples, sliced very thin
5 oz brie, thinly sliced
raspberry preserves (or apple butter for a savory version)
caramel for drizzling
pecans, toasted and chopped
1/2 cup or more of red wine
Using a mandoline, thinly slice the apples. If you’re soaking them in red wine, layer them a baking dish or bowl and cover with red wine. Cover and let them sit overnight if you have time, otherwise let them sit on the counter for 1 hour. Turn the apples halfway through the soaking process to ensure they are evenly colored. While your apples are soaking, thaw the puff pastry according to the package instructions.
Line a paper plate with paper towels and place the wine-soaked apples on it. The apples should be pliable and easy to roll. If they’re not, microwave them for 5 to 10 seconds to soften them up.
To make the appetizers, unroll a sheet of puff pastry. Cut into 6 even strips. Take each strip and spread a small amount of raspberry preserves over the pastry. Overlap 8 to 10 apple slices along the top of the pastry strip. The tops of the apple should be sticking out above the pastry. Thinly lay a few slices of brie on the apple. Fold up the pastry over the brie. Take one edge of the pastry and pinch the ends. Roll the strip up tightly to create a pinwheel. Once completely rolled, seal the end with a small amount of water. Place the roll in a muffin tin. Continue this process until all 12 pieces of pastry strips are used. Once all the roses are made, place the muffin pan into the refrigerator.
Preheat your oven to 375 degrees. Remove the muffin pan from the refrigerator and lightly tent a piece of aluminum foil over the roses. Bake for 20 minutes and then remove the foil. Bake for an additional 15 minutes. Allow to rest for 5 minutes and then remove from the pan using a fork or tongs to a serving platter. When you’re ready to serve, drizzle with caramel and pecan pieces.
Source: Feast and Fable Blog