When it comes to holiday desserts, apple pie is at the top of the favorites list for sure. At least in our house anyway. As most of you know I am a huge fan of mini desserts or anything you can hold in your hand. These Mini Apple Pie Roses are no exception to that rule. They might be dainty and pretty in appearance, but let me assure you they are NOT too pretty to eat! Tart and crisp apples are a perfect pairing with the cinnamon and sugar. The most delicious apple pie all rolled up into a beautiful edible rose. Just right for any holiday table.
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I made these Mini Apple Pie Roses for a Thanksgiving get together at work. I am so happy that everyone that tried them liked them. Yes, they are a little bit of extra work, but just look at the adorable details. They really do look like an edible rose! The WOW factor is there for sure. Makes it all worthwhile to me.
You know what they say .. You eat with your eyes first.
Here is how we made them…
- 1 Pillsbury Crescent Recipe Creations Sheet (You can use regular crescent rolls, you will just need to pinch the seams together before cutting out your circles)
- 3 tart red apples (We used red delicious, just a personal preference)
- 3 Tablespoons granulated sugar
- 1 – 2 Tablespoons cinnamon
- Juice from 1 lime
- 1/2 Cup water
- Caramel bits (optional)
- Powdered Sugar (optional)
Preheat your oven to 350 degrees.
Core the apples and slice in half. Slice the apples as thin as you can get them. If you have a mandolin or a slicer, this will be much easier and you will get a more consistent cut.
In a small bowl mix the lemon juice and water together. Place your sliced apples in the lemon juice mixture and give them a toss. Let them sit for 10 – 15 minutes.
Line a baking sheet with parchment paper, and place your apples in a single layer on your baking sheet. Sprinkle the apples with sugar and cinnamon.
Bake for 10 minutes or until soft and pliable.
While your apples are baking, roll out your crescent roll sheet on a lightly floured surface using a rolling pin to thin it out just a little bit.
Using a cookie cutter cut 12 circles. Don’t have a circle cookie cutter? A glass or a jar lid will work just fine.
Place your dough circles into ungreased muffin tins. Set aside
Working on a clean piece of parchment paper, lay out 6 slices of the soften apples. Overlap them about 2 inches on top of each other. Take a little extra time to make sure the flat edges are aligned evenly. This will make the rose easier to roll, and sit flat in the dough cups. Roll kind of quickly so the slices don’t come apart.
Once the apple slices are rolled together, place them in your muffin tin flat side down. Adjust the slices if needed to form the perfect rose shape.
Once all 12 roses have been made, sprinkle the apples with caramel bits if you choose to do so.
Bake in a 350 degree oven for 10 – 12 minutes or until the crescent pastry is light golden brown.
Dust with powdered sugar and enjoy warm or cold.